Wednesday, October 14, 2009

Tofu with Napa Cabbage, Carrots, and Sprouts in a Hoisin-Garlic Sauce

Tofu - must mean I was on my own again for dinner last night! Really, Jon doesn't know what he's missing.

Anyway, I had a bunch of ingredients left over from the spring rolls we made on my dad's birthday this weekend. I picked up some tofu and made this one up as I went along. It turned out to be a delicious and easy dish that I was able to enjoy for dinner and then lunch the next day. Tofu reheats fabulously in a covered dish for 2 minutes on reheat in the microwave.

  • 1 block extra firm tofu, pressed to get the water out, then cut into cubes
  • Handful each of julienned carrots, bean sprouts, and chopped Napa cabbage
  • 2 green onions, chopped
  • 2 cloves garlic, chopped
  • 1 c chicken broth
  • 1 tsp Hoisin sauce
  • 1/2 tsp chili-garlic sauce/paste
  • 2 tbsp soy sauce


  • Heat 2 tbsp oil in a large skillet or wok
  • Add tofu and cook 5 minutes, flipping often, until slightly browned on all sides
  • Add garlic, carrots, and sprouts; saute 2 minutes
  • Add cabbage; saute 2 minutes
  • Add chicken broth mixed with Hoisin, chili-garlic sauce, and soy
  • Bring to a simmer for 3-5 minutes
  • Serve over noodles or rice. I served the tofu over some Chinese noodles I picked up at Wegmans.


Print this post

1 comment:

  1. This sounds good! I usually have tofu with a soy sauce of some kind - hoisin garlic sounds perfect. ~ Belle