Cabbage Soup
Lidey Heuck
837 ratings with an average rating of 4 out of 5 stars
837
About 1 hour
Tofu and Cabbage Stir-Fry With Basil
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
Mary Ann
Whoever says “season tofu with salt & pepper” doesn’t understand tofu. I’m tired of these NYT recipes that say that. This dish has soy sauce—it will be plenty salty if you use the right amount. And regular black pepper, WHAT?! White pepper or Sichuan pepper would be some appropriate choices. Tofu does not cook like meat. “Season with salt & pepper” is how you talk about meat, not tofu.
Sfrupe
What cold be added to Grey Poupon to mimic spicy mustard? I have too many special condiments to add more…
Patty J
Sam, can you see red cabbage used here? It would avoid a trip to the grocery store.
Lauren B
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.
Tom
A great recipe for cabbage and tofu. Subtle, balanced and delicious. I wonder if it just isn’t ‘saucy’ or intense enough to be served with rice. May be better just on its own. PS- if you think fresh basil is too expensive…why not grow it? Dry basil is a lousy substitute for fresh basil in this recipe. Basil is one of the easiest herbs to grow and will reward you tenfold by being there when you need just a few leaves when you need it.
mrschill
Patty- I was wondering the very same thing! Came here hoping for an answer, but based on my research it should work. Just blanch the shredded red cabbage first with some white vinegar so it will retain the red color.
Georgia
You can use Just Egg or omit the eggs altogether.
Deb J
Plain mustard with a little horseradish or wasabi can stand in for the hot mustard. And although fresh basil is delicious, dried basil would work almost as well
Jen
We keep basil as a houseplant, that way we always have fresh basil available without buying those expensive packages.
Elizabeth G.
Nice recipe. I used coconut oil, which worked well with the other flavors in this dish. Flavoring is nice—a little heat, but not much. I didn't have basil, which was ok. I accompanied w/cauliflower rice, which by itself was too sweet for the dish. Next time, I'll a) cook the tofu a bit longer, b) stir the eggs into the tofu before scrambled, c) add a little bit more ginger, and d) make a little extra of the mustard/soy sauce to cook the cauliflower rice in.
Michelle
Since the recipe calls for a nonstick pan, you should be just fine to cut the oil way back. The tofu needs come oil to get crisp but as long as your nonstick is in good shape, nothing else needs the oil to cook properly.
Jenny G
I adore the use of fresh herbs and find their dried counterparts a most un-enchanting substitute. Fresh herbs make a dish sparkle and add texture of flavor and interest. They are so easily grown, if even in a pot on the porch. I say Yes! to all the fresh basil and mint and chervil and tarragon etc.
CReck
I, too, have this question and half a head of red cabbage in my fridge.
esszee
Double the sauce
Laura
I found this recipe to be very bland. However I used regular mustard since I didn’t have the other in my kitchen.
Vermont Lizzy Lou
My husband abhors mustard so I substituted wasabi for the mustard and it was delicious… although we like it spicy so next time I’ll be more generous with the wasabi.
Rena
I used Dijon mustard (my little ones don’t do spicy) and it was delicious. The tofu was a bit bland- could have splashed some soy sauce on it while cooking or added more mustard sauce. Didn’t have enough cabbage so I added a red bell pepper and a large carrot julienned- which worked out wonderfully. Would definitely make again!
John
Added kimchee to the cabbage as it cooked
Carol Spizman
Delish! All I had was Dijon mustard, it worked fine. But then, I guess I'm a Philistine next to you folks!
Margaret
Bought a case of tofu at Costco and was a week out on the expiration. Started making up multiple NYT tofu recipes. I’m not big on eggs, but I had all of the ingredients, so I made this recipe, thinking I wouldn’t especially like it but that it would be good for me. Loved it! This recipe is a keeper! I even cornered the leftovers, two days running. Husband had it with rice - I had with farro. Both ways, delish! Picked up another case of tofu at Costco - 04/03/24 expiration. Onward!
Tracy
Good, just needs a little something at the end, I used a big scoop of chili crisp, but could be sriracha or some other thing with some spice. Then it really comes alive.
Rachel Z.
Made this with the following adjustments and it was quick & yummy! 2 blocks of tofu in small cubes & pressed for 2 hrs - then sprayed with olive oil and baked on parchment paper at 425 for about 30-40 mins until crispy Used Dijon bc I didn’t have Chinese mustard. It worked fine but we added chili crisp at the table to spice it up. Used about 3/4 of a Chinese cabbage, which was perfect bc it held up well in frying pan. Next time I will fry eggs in sesame oil as suggested by another here.
Chef Peteo Kersplunk
i added some fajita spiced beef from my acclaimed restaurant, everyone was surprised.
Grace
Easy, works fine to 1/2 recipe, served with angle hair pasta. Used Guldens mustard and would add more next time.
NJ
I enjoyed this dish - it is very beige LOL. I wish it was a bit more saucy. I might coat the tofu cubes in cornstarch and saute in sesame oil next time. You can use 1 T powdered mustard and 1 T water instead of buying hot mustard if you don't already have it. I will make it again when I am overrun with CSA cabbage
RM
Woks of Life blog has a decent easy recipe for making your own hot mustard. I used some hand-ground black mustard seed that I had Colman’s, but you could just use Colman’s or any other ground mustard. Made just enough for the recipe because it isn’t a condiment I use often.
Kimmie
Used Colman’s mustard powder to make the mustard. Roasted an eggplant and added at the end. Also roasted the tofu separately to speed it up. Used a whole head of green cabbage.
Karen G.
Add wasabi (3/4 tsp.) to Dijon mustard to make hot mustard. Added more soy sauce. Fried the tofu first, then removed and drained off oil. Cooked egg, and removed. The cooked cabbage, adding garlic and ginger when almost cooked.
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