This vibrant Tofu & Vegetable Stir-Fry is a wholesome, protein-packed meal that comes together in under thirty minutes. The dish balances the silky texture of firm tofu with the crisp crunch of fresh napa cabbage and earthy onions. Lean pork strips add a savory depth, while a simple sauce made from soy sauce, ginger, and garlic ties all the flavors together with a perfect umami kick. It’s an ideal weeknight dinner that feels comforting yet light. Serve it hot over steamed rice or noodles for a complete, satisfying meal. The combination of textures—from the tender pork to the slightly softened vegetables—makes every bite interesting. It’s a reliable favorite for those who enjoy clean, fresh flavors without heavy creams or complex techniques. Perfect for lunch boxes or quick family dinners, this recipe highlights the natural sweetness of the vegetables and the subtle richness of the tofu.
Tofu & Vegetable Stir-Fry
Description
This vibrant Tofu & Vegetable Stir-Fry is a wholesome, protein-packed meal that comes together in under thirty minutes. The dish balances the silky texture of firm tofu with the crisp crunch of fresh napa cabbage and earthy onions. Lean pork strips add a savory depth, while a simple sauce made from soy sauce, ginger, and garlic ties all the flavors together with a perfect umami kick. It's an ideal weeknight dinner that feels comforting yet light. Serve it hot over steamed rice or noodles for a complete, satisfying meal. The combination of textures—from the tender pork to the slightly softened vegetables—makes every bite interesting. It's a reliable favorite for those who enjoy clean, fresh flavors without heavy creams or complex techniques. Perfect for lunch boxes or quick family dinners, this recipe highlights the natural sweetness of the vegetables and the subtle richness of the tofu.Ingredients
Directions
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Cut tofu into 1/2-inch cubes and drain well on several layers of paper towels.
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Separate napa cabbage leaves, rinse, pat dry, and cut crosswise into 1-inch strips.
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In a small bowl, blend water, 1 tablespoon cornstarch, and 3 tablespoons soy sauce; set aside.
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Cut pork into thin slices, then into thin strips.
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In another small bowl, combine remaining 1 tablespoon cornstarch, 1 tablespoon soy sauce, minced ginger, minced garlic, and sugar.
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Stir pork strips into the cornstarch mixture until evenly coated.
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Heat 1 tablespoon oil in a wok or large skillet over high heat.
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Add pork and stir-fry for 2 minutes until cooked through; remove from pan.
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Heat remaining 1 tablespoon oil in the same pan.
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Add onion and stir-fry for 2 minutes until softened.
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Add cabbage and stir-fry for 1 minute.
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Add tomatoes, cooked pork, and the reserved soy sauce mixture.
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Cook and stir gently until the sauce boils and thickens.
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Gently fold in tofu cubes and heat through for 1 minute.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 122.8kcal
- % Daily Value *
- Total Fat 6.6g11%
- Saturated Fat 1.8g9%
- Cholesterol 22.7mg8%
- Sodium 21.3mg1%
- Total Carbohydrate 7.4g3%
- Dietary Fiber 1.0g4%
- Sugars 3.0g
- Protein 8.4g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use firm or extra-firm tofu and press it for 15-20 minutes before cutting to remove excess moisture.
Ensure the wok or skillet is very hot before adding ingredients to achieve a proper stir-fry sear rather than steaming.
This dish is best served immediately while hot and crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to prevent the tofu from breaking apart.
You can substitute the pork with chicken breast or omit meat entirely for a vegetarian version, increasing the tofu quantity if desired.
