YOUR SOLIN GENERATED RECIPE
Napa Cabbage Silken Tofu Stir-Fry
Silken tofu and shredded napa cabbage stir-fried in a ginger-tamari glaze, creating a velvety texture that contrasts beautifully with the crisp, fresh vegetables.
INGREDIENTS
14 oz silken tofu
3 cup napa cabbage
0.5 cup shelled edamame
1 tsp sesame oil
2 tbsp tamari
1 tbsp rice vinegar
1 tsp fresh ginger
2 clove garlic
2 whole green onions
0.25 tsp red pepper flakes
1 tsp toasted sesame seeds
PREPARATION
Drain the silken tofu and pat it dry very gently with paper towels before cutting into 1-inch cubes.
Whisk the tamari, rice vinegar, and red pepper flakes in a small bowl until well combined.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the pan, sautéing for 30 seconds until the aroma is fragrant.
Add the shredded napa cabbage and shelled edamame, stir-frying for 3 minutes until the cabbage is just tender.
Carefully place the tofu cubes into the skillet and pour the prepared sauce over the top.
Gently toss the ingredients together using a wide spatula to avoid breaking the delicate tofu.
Cook for 2 more minutes until the sauce has thickened and the tofu is heated through.
Garnish the dish with sliced green onions and toasted sesame seeds before serving immediately.