Sweet Chili Tofu and Cabbage Stir-Fry with Crispy Fried Onions

If you’re stuck in a stir-fry rut with the same old veggies and sauce, this recipe is here to shake things up. We’ve created a vibrant dish featuring crispy tofu and tender cabbage, all tossed in a sweet, savory and slightly spicy sauce made with soy, ponzu, Thai chili sauce and rice vinegar. The whole thing comes together in just 20 minutes, making it the perfect weeknight dinner.

Serve this colorful stir-fry over fluffy jasmine rice and top it with crispy fried onions for an irresistible crunch. It’s a quick, satisfying meal that will become a new favorite.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a small pot, combine jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim and thinly slice scallions, separating white parts from green tops. In a small bowl, whisk together sweet Thai chili sauce, ponzu sauce, half the rice vinegar, 2½ tablespoons sweet soy glaze and ½ teaspoon sugar. (For 4 servings, use all the vinegar, 5 tablespoons sweet soy glaze and 1 teaspoon sugar.) Note: Measure the sweet soy glaze carefully-we sent extra.
3. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add scallion whites and cook until softened, about 1 minute. Add tofu (crumbled or cubed) and garlic powder; season with salt and pepper. Press into an even layer with a spatula. Cook undisturbed until browned on the bottom, 3-4 minutes. Break up tofu and continue cooking until heated through, 1-2 minutes. Stir in the chili-ponzu mixture and cook, stirring, until slightly thickened, about 1 minute.
4. Add red cabbage and carrot mix to the pan; cook until just tender, 2-3 minutes. Taste and adjust seasoning with salt and pepper. Fluff rice with a fork and stir in 1 tablespoon butter until melted. Divide rice between bowls, top with stir-fry and garnish with scallion greens and crispy fried onions. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of tofu?

Yes, ground pork or chicken work well. Cook until browned and cooked through before adding the sauce.

Is this dish gluten-free?

It contains soy sauce and ponzu, which typically have wheat. Use tamari or coconut aminos for a gluten-free version.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.