Stir-Fried Napa Cabbage with Garlic and Tofu

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Chinese · 30 min · Tofu · vegetarian, vegan, dairy-free, keto, low-carb

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Ingredients

• 1 medium head Napa cabbage
• 7 oz Firm tofu
• 2 cloves Garlic cloves
• 1 tbsp Vegetable oil
• 1 1/2 tbsp Gluten-free soy sauce or coconut aminos
• 1/2 tsp Sesame oil
• 1 stalks Green onions
• to taste Salt

Method (tap to check — screen stays awake)

1. Drain excess water from the tofu and cut into 1-inch cubes.
2. Wash and chop the Napa cabbage into bite-sized pieces.
3. Mince the garlic cloves and slice the green onions thinly.
4. Heat vegetable oil in a large skillet or wok over medium-high heat.
5. Add tofu cubes and cook until golden brown, about 5 minutes. Remove and set aside.
6. In the same skillet, add garlic and sauté for 30 seconds until fragrant.
7. Add Napa cabbage and stir-fry for 5-7 minutes until wilted but still crisp.
8. Return tofu to the skillet, add gluten-free soy sauce, sesame oil, and green onions. Toss to combine and cook for another 2 minutes.
9. Taste and adjust salt or soy sauce as needed. Serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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