Roasted Tofu with Cabbage
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just an hour and delivers serious flavor without breaking the bank. Crispy roasted tofu paired with tender cabbage creates a satisfying dish that feels restaurant quality but tastes even better homemade. I love that tofu is packed with plant based protein to keep you feeling full, and the ginger and garlic give everything this warming, aromatic quality that makes the whole kitchen smell amazing. The best part is how simple it really is, you just toss everything together and let your oven do the work while you relax.
Ella x
Ingredients
- 1 blockfirm tofu(pressed and cubed into 3/4-inch pieces)
- 1 medium headgreen cabbage(sliced into 1-inch strips)
- 3 tablespoonssesame oil
- 4 clovesgarlic(minced)
- 1 tablespoonfresh ginger(grated)
- 3 tablespoonslow-sodium soy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 2 tablespoonscornstarch
- 2 tablespoonsvegetable oil(for coating tofu)
- 1 teaspoonred pepper flakes
- 3green onions(sliced, for garnish)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the pressed tofu dry with paper towels and toss the cubes with cornstarch, vegetable oil, and a pinch of sea salt until evenly coated.
Tip: Pressing tofu for at least 15 minutes helps it absorb flavors and achieve crispier edges.
- 2
Spread the coated tofu cubes on a parchment-lined baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until the edges are golden brown and slightly crispy.
Tip: Don't crowd the pan; this allows proper browning and crisping of the tofu.
- 3
While the tofu roasts, whisk together the soy sauce, rice vinegar, maple syrup, minced garlic, ginger, and red pepper flakes in a small bowl to create your sauce.
Tip: Prepare the sauce early so flavors can meld while the tofu cooks.
- 4
Heat the sesame oil in a large skillet over medium-high heat and add the sliced cabbage. Sauté for 8-10 minutes, stirring occasionally, until the cabbage becomes tender and develops light golden edges.
Tip: Allow the cabbage to develop some caramelization for deeper flavor.
- 5
Pour the prepared sauce over the sautéed cabbage and toss gently to coat all the pieces. Simmer for 2-3 minutes until the sauce slightly thickens and coats the cabbage.
Tip: The sauce will continue to thicken as it cools, so don't over-reduce it.
- 6
Add the roasted tofu cubes to the skillet with the cabbage and sauce, folding them in gently to combine without breaking them apart.
Tip: Be gentle when folding to maintain the tofu's crispy exterior.
- 7
Transfer the tofu and cabbage mixture to a serving platter or individual bowls. Garnish with sliced green onions and sesame seeds.
Tip: Serve immediately while the tofu is still warm and crispy for the best texture.
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