Miso-Ginger Tofu & Charred Cabbage Stir-Fry

Name: Miso-Ginger Tofu & Charred Cabbage Stir-Fry
Total time: 25 min
Yield: 2 people
Ingredients: 14 oz Firm Tofu; 1.1 lb White Cabbage; 3 tbsp Rice Flour; 0.7 oz Ginger; 3 cloves Garlic; 1 tbsp Miso Paste; 2 tbsp Soy Sauce; 1 tsp Brown Sugar; 1 tbsp Sesame Oil; 1 tsp Schezwan Chutney

Vegan • VegetarianUnder 30 MinsHigh ProteinStovetopPan-Asian

Medium

25min

380kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A crisp, savory stir-fry featuring golden-crusted tofu and smoky charred cabbage in a rich miso-ginger glaze.

The Miso-Ginger Tofu & Charred Cabbage Stir-Fry is a masterclass in texture and umami. This Miso-Ginger Tofu & Charred Cabbage Stir-Fry focuses on the incredible versatility of the humble white cabbage, which becomes sweet and nutty when charred over high heat. By using firm tofu coated in rice flour, we achieve a satisfying crunch without deep-frying. The sauce is a complex blend of miso paste, soy sauce, and ginger, providing a savory depth that balances the fresh crunch of the vegetables. Adding a touch of schezwan chutney introduces a subtle heat that lingers beautifully on the palate. This Miso-Ginger Tofu & Charred Cabbage Stir-Fry is not only a great way to use up highly perishable produce but also a healthy, protein-packed meal that feels restaurant-quality. Pro tip: ensure your pan is screaming hot before adding the cabbage to get those signature charred edges without overcooking the center.

Ingredients

400 g Firm Tofu (1 block)
500 g White Cabbage (about 1/2 a large head)
30 g Rice Flour (3 tbsp)
20 g Ginger (2 cm piece)
3 cloves Garlic
1 tbsp Miso Paste
2 tbsp Soy Sauce
1 tsp Brown Sugar
1 tbsp Sesame Oil
1 tsp Schezwan Chutney

Instructions

1
Drain the firm tofu and pat it very dry with a kitchen towel. Cut into 2cm cubes.
2
Toss the tofu cubes in a bowl with the rice flour until evenly coated.
3
Heat a splash of oil (like your olive oil or ghee) in a pan over medium-high heat. Fry the tofu until golden and crispy on all sides. Remove from the pan and set aside.
4
Increase the heat to high. Add the shredded white cabbage to the same pan. Let it sit for 1-2 minutes without stirring to get a deep brown char, then toss and cook for another 3 minutes until tender-crisp.
5
While the cabbage cooks, whisk together the miso paste, soy sauce, brown sugar, grated ginger, minced garlic, and schezwan chutney with a tablespoon of water.
6
Add the tofu back into the pan with the white cabbage.
7
Pour the miso sauce over the mixture and toss rapidly for 1 minute until the sauce thickens and glazes everything.
8
Turn off the heat and drizzle with sesame oil before serving.

Chef's Tips

•For extra-crispy tofu, press it under a heavy plate for 15 minutes before cutting to remove excess moisture.
•Don't over-crowd the pan when charring the cabbage; do it in two batches if necessary to avoid steaming the vegetables.
•If you have sesame seeds in your pantry, sprinkle them over the top for extra crunch.