Tofu and Cabbage Stir-Fry With Basil
Published Sept. 23, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup neutral oil, such as safflower or canola
- 1(14-ounce to 16-ounce) package firm tofu, drained and cut into ½-inch cubes
- Kosher salt (such as Diamond Crystal) and black pepper
- 1tablespoon jarred hot mustard (such as Colman’s or Ka-Me)
- 1tablespoon low-sodium soy sauce
- 2tablespoons minced garlic (from 6 cloves)
- 2large eggs, beaten
- 1pound green cabbage (from ½ large cabbage), chopped into 1-inch pieces (6 cups)
- 1tablespoon minced fresh ginger
- ¼cup chopped or torn basil, plus more for garnish
- A few pinches red-pepper flakes (optional)
- Steamed rice, for serving
Nutritional analysis per serving (4 servings)
339 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 9 grams polyunsaturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 23 grams protein; 743 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium. Add tofu, season with salt and pepper and cook, stirring occasionally, until tofu is lightly golden in spots, about 5 minutes.
- Step 2
While the tofu cooks, in a small bowl, combine the mustard and soy sauce; stir until smooth.
- Step 3
Once the tofu is golden in spots, stir in 1 tablespoon of the garlic until well incorporated, then push the tofu to one side of the skillet.
- Step 4
Add eggs to the empty side of the skillet and allow them to set a little before stirring. Once the eggs are scrambled, stir them into the tofu mixture. Transfer tofu mixture to a large plate. Wipe out skillet.
- Step 5
In the skillet, heat the remaining 2 tablespoons oil over medium. Add cabbage, season with salt and pepper and cook, stirring occasionally, until lightly charred and softened, about 8 minutes. Add ginger and the remaining 1 tablespoon garlic and stir until fragrant, 1 minute.
- Step 6
Stir in the mustard sauce and cook, stirring occasionally, until all of the sauce has been absorbed, about 2 minutes. Fold in the tofu-egg mixture. Turn off the heat and stir in the basil and red-pepper flakes, if using.
- Step 7
Transfer the stir-fry to shallow bowls and garnish with additional basil. Serve with rice.
Private Notes
Comments
What cold be added to Grey Poupon to mimic spicy mustard? I have too many special condiments to add more…
Very enjoyable with a nice kick! Followed the advice of Mary Ann and seasoned the tofu with white pepper, doubled the sauce amounts, and folded the egg/tofu mixture into the cabbage early, so that it would absorb more of the sauce while cooking. I added extra ginger and cooked the eggs in a dash of sesame oil for more flavor. Topped it off with some gochujang sauce from the Korean market and it is delicious.
Sam, can you see red cabbage used here? It would avoid a trip to the grocery store.
This was my first NYT that I really detested. It’s dry, the eggs are not at all integrated with the tofu or cabbage, it’s like you stirred scrambled eggs into your dinner. The mustard was offputting and the whole thing was so dry. I didn’t finish my meal which is a first for our family.
I doubled the sauce per comments and wished i hadn’t. Maybe bc I used grey poupon but it totally overpowered the basil and ginger flavors. Next time I will follow the recipe.
My husband and I enjoyed this. I made ~1/2 (with enough for 3 servings) but used the full amount of soy sauce/mustard and garlic/ginger based on comments. I also added 1 leek since I didn't want it to go to waste. Also, I used spicy brown mustard since I didn't have a Chinese-style hot mustard on hand.