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Chinese Cabbage Stir Fry with Mushrooms and tofu

Chinese Cabbage Stir Fry with Mushrooms and Tofu

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Chinese
Servings 4

Equipment

  • Wok or large nonstick skillet A traditional wok is perfect for achieving the high-heat sear essential in stir frying, but a large, heavy-bottomed skillet works just fine.
  • Spatula or wok spatula Wide and slightly curved spatulas are great for tossing ingredients quickly.
  • Tofu press or paper towels with weights Pressing the tofu is essential to get it crispy and firm.
  • Mixing bowls For preparing the sauce and cornstarch slurry.
  • Knife and Cutting Board For prepping all your veggies efficiently.

Ingredients
  

Vegetables & Tofu

  • 1 medium head of napa cabbage chopped (you can also use green or savoy cabbage)
  • 8 oz firm tofu pressed and cut into cubes
  • 1 ½ cups shiitake mushrooms sliced (or use cremini or oyster mushrooms)
  • 3 green onions sliced (white and green parts separated)
  • 1 medium carrot julienned or thinly sliced
  • 2 cloves garlic minced
  • 1- inch piece of fresh ginger grated

Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce or vegetarian oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • ½ tablespoon sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons of water (slurry)

For frying

  • 2 tablespoons neutral oil like vegetable or peanut oil

Optional Garnishes

  • Toasted sesame seeds
  • Chili crisp or red pepper flakes
  • Extra green onions

Instructions
 

Step 1: Prep the Tofu

  1. Drain and press your tofu for at least 10 minutes to remove excess moisture. This step helps achieve that golden, crispy edge that contrasts so well with tender vegetables.
  2. Cut the tofu into bite-sized cubes and pat dry again with a paper towel. Heat 1 tablespoon of oil in your wok or pan and pan-fry the tofu on all sides until golden brown. Set aside on a plate lined with paper towels.

Step 2: Make the Sauce

  1. In a small bowl, mix soy sauce, oyster sauce, sesame oil, rice vinegar, and sugar. Stir until sugar dissolves. Separately, prepare the cornstarch slurry and keep it nearby.

Step 3: Stir Fry the Veggies

  1. In the same wok, add the remaining 1 tablespoon of oil. Add the garlic, ginger, and the white parts of the green onions. Stir fry for about 30 seconds until fragrant.
  2. Toss in the mushrooms and cook for about 2–3 minutes until they start to release their juices. Add carrots and stir for another minute.
  3. Add the chopped napa cabbage and stir-fry for about 4–5 minutes until it wilts but retains some crunch. This technique is commonly used in many stir fried cabbage recipes and is key to retaining flavor and nutrients.

Step 4: Combine and Simmer

  1. Return the tofu to the wok, then pour in the sauce. Stir everything to coat evenly. Finally, pour in the cornstarch slurry and continue to cook for 1–2 minutes until the sauce thickens and clings to the tofu and vegetables.
  2. Taste and adjust seasoning if needed—sometimes a dash of soy sauce or a sprinkle of chili flakes elevates the final dish beautifully.

Step 5: Serve

  1. Garnish with sesame seeds and sliced green onion tops. Serve hot with jasmine rice or noodles.