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Stir Fry Tofu with Napa Cabbage

An easy Chinese food recipe to make at home. You can use a heavy duty nonstick skillet or a wok. I made this in the wok. Be sure to prep the tofu ahead of time (at least an hour) to make it fry up better.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 2 big servings

Ingredients
  

  • 1 block extra firm tofu
  • 1 pound napa cabbage, sliced thin
  • 1 clove garlic, peeled and minced
  • 3 tablespoons corn starch
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 cup sliced mushrooms
  • 1/2 cup sliced celery
  • 2-4 tablespoons vegetable oil
  • dash salt and pepper

Instructions
 

  • Prepare the tofu at least 1 hour ahead of time. Slice the block and then cut the slices into cubes. Arrange cubes onto paper towels on a plate. Put paper towels over the top. Weigh down the top with a flat object (I used a wooden cutting board and a coffee can on top). Change the paper towels at least once to blot up excess water. Let stand for 1 hour.
  • Remove the tofu from the paper towels. Add it to a bowl with the cornstarch, salt and pepper. Toss to coat with cornstarch.
  • Slice the mushrooms, cabbage, celery and garlic. Keep each separate and set aside.
  • Heat 2 tablespoons of oil in the wok. Add the tofu. Cook for 5 minutes on one side, flip, and cook an additional 3-5 minutes until tofu is evenly browned. Remove from the wok and set aside.
  • Heat another 2 tablespoons of oil and add the mushrooms and celery. Stir and cook for 2 minutes.
  • Mix rice vinegar, soy sauce and garlic.
  • Add napa cabbage to the wok. Add liquids. Stir and cook for 2-3 minutes.
  • Add tofu back to the wok, stir to warm it again, then remove from heat. Enjoy immediately.