Tofu, Cabbage, and Mushroom Stir-Fry

Steps

How to make it

Prep 9 min · Cook 10 min

1. Cube tofu 1 box and pat dry; slice cabbage 180 g; slice mushrooms 120 g; mince 2 garlic cloves.
2. Heat 1 tbsp olive oil in a skillet over medium heat; pan-fry tofu in a single layer until lightly golden on both sides (about 1 minute per side); set aside.
3. Add 1 tsp olive oil to the same pan; sauté garlic 20 seconds until fragrant.
4. Add cabbage and mushrooms over high heat; stir-fry 2 minutes until slightly softened and cabbage edges turn translucent.
5. Return tofu and gently toss 1 minute; drizzle with 1.5 tsp soy sauce and a pinch of salt.
6. Serve when tofu is evenly coated and vegetables are tender but still crisp.

Tips & storage

Make it easier

• Add cabbage in two batches for even cooking.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Refrigerate 1 day; reheat over medium-high quickly.

Substitutions

Optional add-ins