Sweet and Sour Cabbage With Tofu

Sweet and Sour Cabbage 6

So, I’m trying something a little new with my blog and recipe formatting. I’m getting my blog redesigned this month (yay!) and realized I should probably figure out how I want to format my posts going forward. I’m experimenting with Ziplist for my recipe formatting. Anyone with a Ziplist account can save Ziplist-formatted recipes to a recipe box and use that to create shopping lists, which seems kinda nifty.

Anyways, get excited (!) because I’m giving you yet another cabbage recipe today. I’ve kind of had a thing for cabbage lately…it’s cheap, nutritious, and (I think) delicious. Plus, how often do you buy a head of cabbage and use the entire thing for one recipe? I always seem to have a half of cabbage leftover in the fridge, and I don’t like wasting even the cheapest of vegetables.

Cooking the Stir Fry

This Sweet and Sour Cabbage recipe that I adapted from The New York Times couldn’t be more simple. The cabbage is quickly stir-fried with onion, garlic, and ginger, and tossed at the last minute with sugar and vinegar. I added some fresh red chile peppers for some extra heat and sweetness. The subtle tangy and sweet flavors are enhanced by a sprinkling of scallion and toasted sesame seeds at the end. I served it over brown rice just because I have way too much of it sitting in my pantry, but it would be equally delicious over any type of grain or noodle.

Sweet and Sour Cabbage With Tofu

Sweet and Sour Cabbage With Tofu

Adapted from The New York Times

Serves 2-3


  • 1/2 pound extra firm tofu, cut into cubes
  • 2 tablespoons peanut or canola oil
  • 1 tablespoon soy sauce (plus more to taste)
  • 1/2 small onion, sliced
  • 2 red fresno chiles, cut in half lengthwise and thinly sliced
  • 2 scallions, thinly sliced, white and dark green parts separated
  • 1 garlic clove, minced
  • 1/2 tablespoon minced fresh ginger
  • 1/2 medium cabbage, quartered, cored, and sliced crosswise
  • 1 1/2 tablespoons sherry vinegar (plus more to taste)
  • 3/4 tablespoons sugar
  • Salt
  • 1 teaspoon toasted sesame seeds
  • Brown rice, for serving


  • Blot the tofu dry with paper towels. Heat 1 tablespoon of the oil in a large nonstick skillet or a wok over medium-high heat and add the tofu. Cook for a few minutes, until lightly browned. Add a tablespoon of soy sauce and cook for an additional 30 seconds. Remove from skillet and set aside.
  • Heat the remaining oil in the pan over medium-high heat and add the onion and chiles. Stir-fry for a few minutes, until they are starting to soften, and add the white part of the scallions, the garlic, and ginger. Cook for about 30 seconds. Add the cabbage and stir-fry until it begins to wilt. Stir in the vinegar and sugar, and continue to cook for another few minutes until the cabbage is tender but still a little crisp.
  • Add the tofu back to the pan and add additional soy sauce, vinegar, and salt to taste.
  • Serve over brown rice or another grain, and top with the scallion greens and sesame seeds.

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