There’s a section in Get Simple devoted to “store-bought saviors” (i.e. products to have on hand that help make dinner come together faster) and every time someone asks me about it at a book event, I somehow end up talking about one particular item on the list — the pre-baked tofu* — and one particular meal I’ve been making with it that I discovered too late to include in the book: This Creamy Peanutty Cabbage and Tofu Stir-Fry. Careful readers know that I’ve written about my tofu and cabbage lunch stir-fries many times before — that one calls on dried onion powder, garlic salt, and ginger for most of the flavor-building (because: I do not chop at lunch), but this recipe is legit dinner-worthy, calling for fresh aromatics as well as a few dollops of peanut butter, which, when melted into the pan, then mixed with the soy sauce and rice wine vinegar, makes the whole thing taste like Sesame Noodles, but with cabbage. I finally wrote up a real recipe for you here. You’re welcome!
Pre-baked tofu often has built-in seasoning like Sesame Teriyaki and Sriracha. Those will work, but try to seek out a block with the least amount of seasoning so you can build the flavor yourself — I like Wildwood’s “Savory” one.
Peanutty Cabbage & Tofu
The peanut butter helps to make this dinner very filling, but if you’re missing a carb, white or brown rice would do the trick. Makes 2-3 generous portions. (Vegan/GF)
1 teaspoon toasted sesame oil
4 tablespoons neutral oil, plus more as necessary
1 medium head green cabbage, shredded (about 2 pounds)
1/2 small yellow onion, chopped
1-inch piece fresh ginger, finely minced
1 garlic clove, minced
one 7-ounce package pre-baked tofu, cut into 1-inch squares about 1/4 inch thick (as shown in photo)
2 tablespoons smooth peanut butter
For serving: soy sauce or tamari (for GF option), rice wine vinegar, sesame seeds, peanuts, scallions and/or chives
Add the sesame oil and 3 tablespoons of the neutral oil to a large deep-sided sauté pan set over medium heat. Add cabbage in as even a layer as possible, though this will probably be hard. Let sit without stirring for about 6 to 8 minutes. Stir and let sit again, until most of the cabbage shreds have gotten some hot-pan contact and look slightly golden and caramelized, another 5 to 7 minutes.
Create some room in the middle of the pan by pushing the cabbage to the perimeter. Add the remaining tablespoon of oil, the onion, ginger, and garlic to the middle of the pan and cook until softened, about 2 minutes. Mix in with the cabbage, and again, push everything to the edges. Add the tofu pieces in an even layer, using more oil if the pan seems dry, and brown for 2 minutes each side.
Toss everything together, then add the peanut butter in a few small dollops directly onto whatever exposed surfaces of the pan you can find, allow them to melt slightly, then toss everything together until the cabbage looks both caramelized and creamy.
Serve in individual bowls and have diners add their own drizzle of soy sauce and rice wine vinegar. Start with about 1 tablespoon of soy sauce or tamari (you do not want to overdo it here) per serving, and a little less vinegar, toss and taste. Add more soy sauce (or tamari) if necessary. Garnish with sesame seeds, scallions and chives.
For more simple vegetarian recipes, order The Weekday Vegetarians: Get Simple, a follow-up to my New York Times bestselling book The Weekday Vegetarians. Reminder: All the fun stuff these days happens in the Dinner: A Love Story newsletter on Substack, which is consistently in the Top 10 most-read food newsletters on the entire platform. You can subscribe here.
