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Cabbage Tofu Stir Fry with Spicy Tahini Sauce

A vibrant and comforting stir fry featuring crispy tofu, fresh vegetables, and a spicy tahini sauce that brings a delightful crunch and warmth to every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 oz firm tofu, cubed Opt for organic tofu for the best flavor and texture.
  • 2 oz uncooked macaroni pasta Can substitute with any pasta or spiralized vegetables.
  • 1 1/2 tablespoons sesame oil Can replace with vegetable oil if needed.
  • 1 small cabbage, thinly sliced Green or Napa cabbage works well.
  • 2 carrots, shredded Rainbow carrots add color and crunch.
  • 1 red capsicum (bell pepper), thinly sliced Mix colors for a fun presentation.
  • 4 spring onions (scallions), sliced Green onions can be used as a substitute.
  • 1/4 cup tahini or peanut butter Stir tahini well; can use smooth or crunchy peanut butter.
  • 3-4 tablespoons tamari soy sauce Adjust based on taste; tamari offers a gluten-free option.
  • 1 tablespoon maple syrup Honey can be used as an alternative if not vegan.
  • 1 1/2 tablespoons mild curry powder Adjust to taste if you love curry!
  • 1/2 teaspoon ginger powder Fresh ginger can substitute for more flavor.
  • 2 tablespoons fresh lemon juice or lime juice Use whichever you have on hand.
  • 1/2 cup water Adjust based on desired sauce thickness.
  • Sesame seeds, to garnish Toasted sesame seeds enhance flavor.

Method
 

Cooking Pasta
  1. Cook the macaroni pasta according to the package directions until al dente, then drain and set aside.
Frying Tofu
  1. Cube the tofu into 1/2-inch pieces.
  2. Heat 1 tablespoon of sesame oil in a wok or large non-stick pan over medium heat.
  3. Add the tofu, cooking for about 6-7 minutes on each side until golden brown and slightly crispy.
  4. Once cooked, set the tofu aside on a paper towel to drain any excess moisture.
Making the Tahini Sauce
  1. In a bowl, whisk together the tahini, tamari soy sauce, maple syrup, curry powder, ginger powder, lemon juice, and water.
  2. Adjust the seasoning to taste; add chili flakes for more spice if desired.
Stir-Frying Vegetables
  1. In the same pan, heat the remaining 1/2 tablespoon of sesame oil over medium-high heat.
  2. Add the sliced cabbage, shredded carrots, red capsicum, and spring onion.
  3. Stir-fry for about 5-6 minutes until the veggies are just tender yet still crisp.
Combining Ingredients
  1. Carefully add the cooked tofu and drained pasta to the vegetable mix.
  2. Pour in the tahini sauce and toss everything together to ensure even coating.
Serving
  1. Serve your beautifully vibrant stir fry immediately, garnished with a sprinkle of sesame seeds.

Notes

For even crispier tofu, press it before cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is best enjoyed fresh, but can be frozen for up to 2 months.