Tofu Cauliflower Cabbage and Onion Stir Fry W Coconut Peanut
Elevate your weeknight dinner game with this vibrant and nourishing Tofu Cauliflower Cabbage and Onion Stir Fry with Coconut Peanut Sauce! Packed with plant-based protein and fiber, this dish combines golden-browned tofu, crisp cauliflower florets, tender shredded cabbage, and sweet onions in a velvety coconut milk and peanut butter sauce infused with garlic, ginger, and lime for a punch of flavor. The cornstarch slurry ensures the sauce clings beautifully to every bite, while optional garnishes of roasted peanuts and fresh cilantro add a delightful crunch and freshness. Ready in just 35 minutes, this gluten-free, dairy-free recipe is perfect for serving over steamed rice or noodles for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 cups cauliflower florets
- 2 cups green cabbage, shredded
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cup coconut milk
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons roasted peanuts, chopped (optional for garnish)
- 1 tablespoon fresh cilantro, chopped (optional for garnish)
Instructions
Press the firm tofu between two plates or a tofu press to remove excess water for 10 minutes. Then, cut it into 1-inch cubes.
In a small bowl, mix the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, and sesame oil until smooth. Set aside.
In a separate bowl, dissolve the cornstarch in water to make a slurry and set it aside for later thickening.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove the tofu from the skillet and set aside on a plate.
Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the sliced onion, cauliflower florets, and shredded cabbage to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
Return the cooked tofu to the skillet. Pour the coconut peanut sauce over the tofu and vegetables, stirring to coat everything evenly.
Add the cornstarch slurry to the skillet and stir well. Let the sauce simmer for 2-3 minutes, allowing it to thicken.
Taste and adjust seasoning if necessary. Add more soy sauce or lime juice as desired.
Serve hot over steamed rice or noodles. Garnish with chopped roasted peanuts and fresh cilantro if desired.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 404 mg | 18% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 13.0 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
