- 2 tbsp Soy saucelow-sodium
- 1 tbsp Rice wine vinegar
- 2 tsp Honeyor sugar
- 2 tsp Sesame oildark
- 2 tsp Cornstarch
- 2 tbsp Canola oiloil or peanut oil
- ½ pound Tofufirm , cut in 1- x 2-inch dominoes
- 2 tsp Fresh gingerminced
- 2 cloves Garlicminced
- ¾ pound Butternut squashcut in ½-inch dice
- Saltto taste
- 1½ pounds Red cabbagecored and coarsely chopped
Stir-Fried Tofu, Red Cabbage and Winter Squash
In this vegan dinner recipe of Stir-Fried Tofu, Red Cabbage and Winter Squash we have chosen the superfood – tofu which is inexpensive, easy to make, steps simple to follow and always delicious! The color collaboration of purple from the cabbage and orange from the winter squash makes this dish easy on the eye and a pleasure to serve to your guests.Â
To make Stir-Fried Tofu, Red Cabbage and Winter Squash, you will need the following ingredients:
So, how to make Stir-Fried Tofu, Red Cabbage and Winter Squash?Â
Steps to make Stir-Fried Tofu, Red Cabbage and Winter Squash
1 | Prepare sauce | 1 |
In a small mixing bowl, whisk 1 tablespoon soy sauce, rice wine vinegar, sugar or honey, sesame oil and cornstarch. Set aside to use later. | ||
2 | Cook tofu | 3 |
In a pan over medium-high heat, heat 1 tablespoon oil and add tofu. Stir fry for about 3 minutes until lightly browned. | ||
3 | Season | 1 |
Remove cooked tofu from hot pan and season with soy sauce to taste. | ||
4 | Cook squash | 5 |
In the same pan, heat remaining oil and add butternut squash. Sauté for about 5-8 minutes until lightly browned. | ||
5 | Season | 1 |
Add ginger, garlic and salt to season. Cook for about 30 seconds. | ||
6 | Add cabbage | 6 |
Add cabbage and cook for about 6 minutes, add ¼ cup water every now and again, until squash is soft and cabbage is soft but still crunchy. | ||
7 | Complete stir-fry | 3 |
Add tofu back in the pan of cooked vegetables and pour the sweet and sour mixture over. Mix through a few times until everything is glazed. | ||
8 | Serve | |
Serve with rice, bulgur or buckwheat noodles, as you choose. | ||
Recipe Reviews
My husband would rather die than eat tofu, so I adapted your recipe (please forgive me, but we are not vegan), substituting chicken breast for tofu and white wine for the water where called for. This is an amazing recipe. Thank you. I didn't know what to do with my winter squash and red cabbage. This turned out great.
We arent vegan but I needed a recipe incorporating red cabbage and winter squash. I did adapt it to chicken instead of tofu. I also added white wine rather than water where called for. This is a great recipe and we really enjoyed it. I hope the author doesn't mind.
Thank you! Approved!
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