Cabbage Pad Thai With Baked Tofu Recipe

Name: Cabbage Pad Thai With Baked Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons soy sauce, divided; 3 tablespoons grapeseed or olive oil, divided; 1 14-oz block extra-firm tofu, patted dry, cut into 1-inch cubes; 1 tablespoon fresh lime juice, plus more for serving; 2 tablespoons fish sauce; 1 tablespoon packed brown sugar; 1.5 teaspoons cornstarch; 1 cup thinly sliced onion (1 small onion); 7 to 8 ounces shiitake mushrooms, thinly sliced; 1 jalapeno, seeds removed, minced (about 2 tablespoons); 4 cloves garlic, minced; Kosher salt; 5 cups thinly sliced cabbage (about half a small head); 1/2 cup roughly chopped cilantro; 2 tablespoons roughly chopped peanuts

Servings: persons

3 tablespoons soy sauce, divided
3 tablespoons grapeseed or olive oil, divided
1 14-oz block extra-firm tofu, patted dry, cut into 1-inch cubes
1 tablespoon fresh lime juice, plus more for serving
2 tablespoons fish sauce
1 tablespoon packed brown sugar
1.5 teaspoons cornstarch
1 cup thinly sliced onion (1 small onion)
7 to 8 ounces shiitake mushrooms, thinly sliced
1 jalapeno, seeds removed, minced (about 2 tablespoons)
4 cloves garlic, minced
Kosher salt
5 cups thinly sliced cabbage (about half a small head)
1/2 cup roughly chopped cilantro
2 tablespoons roughly chopped peanuts

1
Preheat the oven to 400u00b0F. Whisk together 2 tablespoons soy sauce and 1 tablespoon oil in a medium bowl. Add tofu cubes and gently toss to coat. Let cubes marinate while oven preheats-at least 5 minutes. Lightly rub a rimmed sheetpan with neutral oil. Place tofu cubes on pan, discarding the remaining marinade. Bake for 30 minutes. Remove pan from oven and set aside.
2
Meanwhile, combine the remaining tablespoon of soy sauce with the lime juice, fish sauce, brown sugar, cornstarch, and 1/4 cup water. Stir together and set aside.
3
In a large saute pan, heat 1 tablespoon of oil over high heat. Add the onions, mushrooms and jalapeno. Turn heat down to medium. Let cook undisturbed for 1 minute, then stir every so often until onions and mushrooms are soft, about 5 minutes. Add the garlic and a pinch of salt and cook for 30 seconds more. Transfer vegetables to a plate. Add remaining tablespoon of oil to the pan. Add cabbage and let cook undisturbed for 1 minutes, then stir every so often until cabbage is crisp-tender, about 5 minutes more.
4
Turn the heat to high, add the soy sauce mixture, stir to combine, bring the mixture to a boil, and cook until the cabbage is coated in a thick, glossy sauce. Stir in the onions and mushrooms. Remove pan from the heat and stir in the fresh cilantro and baked tofu. Sprinkle the peanuts over top and serve.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons soy sauce, divided, 3 tablespoons grapeseed or olive oil, divided, 1 14-oz block extra-firm tofu, patted dry, cut into 1-inch cubes, 1 tablespoon fresh lime juice, plus more for serving, and more.

Yes, Cabbage Pad Thai With Baked Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage Pad Thai With Baked Tofu

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