This recipe offers a quick and satisfying meal solution centered around pre-baked tofu and shredded cabbage. It’s designed for efficiency, ideal for weeknights when time is limited but flavor isn’t sacrificed. The dish mimics the taste of sesame noodles, thanks to a creamy peanut butter sauce, making it a comforting yet simple dinner option.
Why This Recipe Works
The key to this dish is leveraging pre-baked tofu, which cuts down on prep time without compromising taste. The method of caramelizing the cabbage in stages creates depth of flavor, while the peanut butter sauce adds richness and umami. This approach transforms basic ingredients into a flavorful meal in under 30 minutes.
Ingredients
- 1 teaspoon toasted sesame oil
- 4 tablespoons neutral oil (such as canola or vegetable)
- 1 medium head green cabbage, shredded (about 2 pounds)
- 1/2 small yellow onion, chopped
- 1-inch piece fresh ginger, finely minced
- 1 garlic clove, minced
- 7-ounce package pre-baked tofu, cut into 1/4-inch thick squares
- 2 tablespoons smooth peanut butter
- Soy sauce or tamari (for gluten-free)
- Rice wine vinegar
- Sesame seeds, peanuts, scallions, or chives for garnish
Instructions
- Caramelize the Cabbage: Heat sesame oil and 3 tablespoons neutral oil in a large pan over medium heat. Add cabbage in layers, cooking for 6-8 minutes without stirring. Stir, then repeat for another 5-7 minutes until slightly golden.
- Sauté Aromatics: Create space in the pan and add remaining oil, onion, ginger, and garlic. Cook until softened (about 2 minutes). Mix into cabbage, then push to edges of the pan.
- Brown Tofu: Add tofu in an even layer, using more oil if needed. Brown for 2 minutes per side.
- Combine and Sauce: Toss everything together, then add peanut butter in dollops. Melt and mix until cabbage is caramelized and creamy.
- Serve: Add soy sauce (about 1 tablespoon per serving) and rice wine vinegar to individual bowls. Taste and adjust seasoning. Garnish with sesame seeds, scallions, or chives.
The recipe yields 2-3 generous portions and is both vegan and gluten-free when tamari is used. Serving with rice is optional but recommended for a more filling meal.
