Spicy Baked Marinated Tofu with Vibrant Cabbage Stir Fry

Spicy_Baked_Marinated_Tofu_Vibrant_Cabbage_Stir_Fry_Recipe_001

OMG I was SO LATE in cooking today, because I spent like an hour and a half replying to a massive, long email which should not have taken so long, but I was like OMFG I’M DEAD! It’s 2pm, haven’t walked (1 hour exercise), haven’t cooked. SOMEONE get me a tank of water and pour it over me…

Spicy_Baked_Marinated_Tofu_Vibrant_Cabbage_Stir_Fry_Recipe_002

So I wanted to make something fast, even though this wasn’t exactly fast but it was easier than some things I had planned.

I always wanted to bake tofu in the oven with marinade because I wanted to taste that hard tofu feeling, and this turned out so brilliant that I am just really happy about it!

Spicy_Baked_Marinated_Tofu_Vibrant_Cabbage_Stir_Fry_Recipe_003

I thought, having tofu on its own is pretty boring, so may as well add some colour, and it turned out so perfect. It feels like I’m starring into a rainbow and I get super excited whenever I get to use my pretty purple plate, because I often don’t cook purple stuff to be able to use it and I’m all about COLOUR SCHEMES!

Spicy_Baked_Marinated_Tofu_Vibrant_Cabbage_Stir_Fry_Recipe_004

Note: This goes really well with brown rice or plain noodles. Do have something like that to eat with because on its own, they may be a little salty. If you’re planning on just eating them by themselves, you may want to omit the soy sauce for the sir fry. I always find it impossible to eat vegetables like this without rice, haha.

Spicy_Baked_Marinated_Tofu_Vibrant_Cabbage_Stir_Fry_Recipe_005

Spicy Baked Marinated Tofu with Vibrant Cabbage Stir Fry

Baked Tofu
1 block extra firm tofu
2 tablespoons extra light olive oil
2 tablespoons cholula hot sauce original (or other preferred hot sauce)
1 tablespoon low sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon sesame oil
1 teaspoon white cooking wine
1/4 teaspoon Himalayan/sea salt
A few sprinkles ground pepper

Cabbage Stir Fry
1 tablespoon extra light olive oil
2 cups green cabbage
1 1/2 cup red cabbage
1 medium/small carrot
1/4 teaspoon Himalayan/sea salt
1 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne pepper
1 teaspoon rice vinegar (or apple cider vinegar)
1 teaspoon low sodium soy sauce

Garnish
1 teaspoon white sesame seeds
1/2 scallion

Baked Tofu: Open the tofu package and rinse briefly. Drain out all the water, then use your hands to press against it gently to let more water out. Do this until no water can come out.

Spicy_Baked_Marinated_Tofu_Vibrant_Cabbage_Stir_Fry_Recipe_006

Use a few paper towels to press into the tofu to dry it out even more. Once done, slice them into small, rectangular pieces and place them in a large bowl (flat, if possible). The thickness is up to you, but do know that the thicker the pieces are, the longer it will take to cook. The thinner they are, the faster they’ll cook, and the firmer/harder they’ll be.

In a small bowl, combine the olive oil, cholula hot sauce, soy sauce, onion powder, garlic powder, sesame oil, white cooking wine, salt and pepper. Mix until it’s all even.

Drizzle the sauce over the tofu and use your hands to dip all of them in sauce until they’re evenly coated. Then, marinate the tofu in sauce for about an hour to an hour and a half.

Preheat oven to 350°F (176°C).

Spicy_Baked_Marinated_Tofu_Vibrant_Cabbage_Stir_Fry_Recipe_007

Spray a 9×13 inch oven tray with nonstick cooking oil and give the tofu a final coating in the sauce, then lay them out with a little space between each on the oven tray. All of them should fit pretty nicely on it. Be sure to rub any remaining sauce on top of the tofu.

Bake in the oven for about 30-35 minutes on one side until it has browned, then flip all of the tofu pieces over and bake on the other side for another 25-30 minutes. This was how long it took for me, because mine was a little thick. If you cut yours very thinly, it would take much shorter time.

Cabbage: Chop the green cabbage into small, thin pieces. Measure about 2 cups. Do the same with the purple cabbage and measure out only a cup and a half. Throw them together in the frying pan. Use a julienne peeler to shred the carrots into matchsticks, and also toss it in the frying pan with the olive oil, salt, paprika, red pepper flakes and cayenne pepper.

Spicy_Baked_Marinated_Tofu_Vibrant_Cabbage_Stir_Fry_Recipe_008

Turn the heat on high-medium high (6 or right under, stove-top should not be red) and cook the veggies for about 5 minutes. Add the rice vinegar and soy sauce, and cook for another 5 minutes.

Assemble: Place the cabbage stir fry on a large plate. Top it with baked tofu, sprinkle on the sesame seeds and chop (slanted to make it looking hot) some scallions and sprinkle on top.

Serve with rice if possible, or noodles even.

Spicy_Baked_Marinated_Tofu_Vibrant_Cabbage_Stir_Fry_Recipe_009

Spicy Baked Marinated Tofu with Vibrant Cabbage Stir Fry
Serves: 3
 

Ingredients
Baked Tofu
  • 1 block extra firm tofu
  • 2 tablespoons extra light olive oil
  • 2 tablespoons cholula hot sauce original (or other preferred hot sauce)
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sesame oil
  • 1 teaspoon white cooking wine
  • ¼ teaspoon Himalayan/sea salt
  • A few sprinkles ground pepper
Cabbage Stir Fry
  • 1 tablespoon extra light olive oil
  • 2 cups green cabbage
  • 1½ cup red cabbage
  • 1 medium/small carrot
  • ¼ teaspoon Himalayan/sea salt
  • 1 teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon low sodium soy sauce
Garnish
  • 1 teaspoon white sesame seeds
  • ½ scallion

Instructions
  1. Baked Tofu: Open the tofu package and rinse briefly. Drain out all the water, then use your hands to press against it gently to let more water out. Do this until no water can come out.
  2. Use a few paper towels to press into the tofu to dry it out even more. Once done, slice them into small, rectangular pieces and place them in a large bowl (flat, if possible). The thickness is up to you, but do know that the thicker the pieces are, the longer it will take to cook. The thinner they are, the faster they’ll cook, and the firmer/harder they’ll be.
  3. In a small bowl, combine the olive oil, cholula hot sauce, soy sauce, onion powder, garlic powder, sesame oil, white cooking wine, salt and pepper. Mix until it’s all even.
  4. Drizzle the sauce over the tofu and use your hands to dip all of them in sauce until they’re evenly coated. Then, marinate the tofu in sauce for about an hour to an hour and a half.
  5. Preheat oven to 350°F (176°C).
  6. Spray a 9×13 inch oven tray with nonstick cooking oil and give the tofu a final coating in the sauce, then lay them out with a little space between each on the oven tray. All of them should fit pretty nicely on it. Be sure to rub any remaining sauce on top of the tofu.
  7. Bake in the oven for about 30-35 minutes on one side until it has browned, then flip all of the tofu pieces over and bake on the other side for another 25-30 minutes. This was how long it took for me, because mine was a little thick. If you cut yours very thinly, it would take much shorter time.
  8. Cabbage: Chop the green cabbage into small, thin pieces. Measure about 2 cups. Do the same with the purple cabbage and measure out only a cup and a half. Throw them together in the frying pan. Use a julienne peeler to shred the carrots into matchsticks, and also toss it in the frying pan with the olive oil, salt, paprika, red pepper flakes and cayenne pepper.
  9. Turn the heat on high-medium high (6 or right under, stove-top should not be red) and cook the veggies for about 5 minutes. Add the rice vinegar and soy sauce, and cook for another 5 minutes.
  10. Assemble: Place the cabbage stir fry on a large plate. Top it with baked tofu, sprinkle on the sesame seeds and chop (slanted to make it looking hot) some scallions and sprinkle on top.
  11. Serve with rice if possible, or noodles even.


Spicy_Baked_Marinated_Tofu_Vibrant_Cabbage_Stir_Fry_Recipe_010

11 comments

  1. maureen

    I made this the other night and we really loved it. It is a keeper. Mine did not come out as moist as yours. My marinade was thick and did not have any left over to glaze but we were very happy with it! thank you!

  2. Marcy

    I must admit, I was really hesitant to try this at first. I’ve never had tofu in anything but lasagna before, and I always have a hard time making cabbage palatable. But your recipe looked so good, I just had to give it a shot! And omg, I am so glad I did! I couldn’t get enough of it lol.

    • Susanna

      OH WOOOWW that really made me excited that you enjoyed it! YAY it is always so so so exciting to hear when people try things I put here. THANK YOU for letting me know, surely made me jump in excitement!

  3. Katie

    Loooved how the tofu turned out- little tofu nuggets! All combined it was a little too hot for me, but DH likes it (roughly doubled the cabbage mixture and cut out the rice, DH just ate the cabbage, not a tofu fan.)
    I will definitely be making this again. I think the marinated and baked tofu would be great on a regular salad with mesclun, cucumber, and tomatoes.

    • Susanna

      Aww, this is so so so awesome to hear that you tried it :D Oh yes, do decrease the spicy sauces if it’s a little hot, I’m so excited your DH had the cabbage :D :D Such a great idea to make it with the cucumber and other stuff :D :D

  4. Sarah

    Thanks for sharing this recipe! I made it last night with only a couple small changes – grapeseed oil instead of olive oil (I prefer grapeseed for dishes with Asian flavors) and minced garlic instead of garlic powder. It turned out great, and I ended up eating all of the cabbage stir fry in one sitting because I liked it so much. (I’ll need to make more to go with the leftover tofu!) I’ll definitely be hanging on to this recipe to make again in the future.

    • Susanna

      AHH that is sooo exciting to hear :D :D :D What a great idea to use grapeseed oil! I’ve been using more of that myself :D :D So excited you will make it again!

  5. Bridget

    Excellent recipe and easy, if not speedy — it’s found its way solidly into my weekly lunch prep repertoire. Reheats beautifully, easy to transport, filling & delicious. Thanks!

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>