Japanese
Tofu and Edamame Stir-Fry
Firm tofu browns, then edamame and cabbage toss through a soy-ginger glaze. It is a vegetarian plate with real protein.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Photo: avlxyz (CC BY-SA). Source
Why you’ll love it
- Pressed tofu browns instead of steaming.
- Edamame adds a second protein.
- Cabbage is the bulk.
- The glaze is small so the plate is not sweet.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Toss the tofu with cornstarch. Heat the oil in a skillet over medium-high and brown the tofu on two sides, about 6 minutes. Move it out.
- 2
Add the cabbage and edamame. Stir-fry 3 minutes.
- 3
Stir the soy sauce, ginger, and honey together and pour it in.
- 4
Return the tofu and toss 1 minute.
- 5
Top with scallions and serve.
Pro tips
- Press the tofu for 10 minutes or it will not brown.
- Do not add the glaze early or it burns.
- Frozen edamame should be thawed and dry.
Easy substitutions
- Tofu
- Chicken, if you are not keeping it vegetarian
- Cabbage
- Broccoli florets
- Honey
- A pinch of sugar
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Rewarm in a hot skillet.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 336
- Protein
- 32 g
- Carbs
- 16 g
- Fat
- 16 g
- Fiber
- 4 g
Budget friendly · Stovetop · Vegetarian, Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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