📖 Instructions

1. Prepare the Tofu: Start by pressing the tofu. Remove the tofu from its package and drain any excess water. Wrap the tofu in several layers of paper towels and place a heavy object (like a cast-iron skillet or a stack of books) on top. Press for at least 30 minutes to remove as much water as possible. This step is crucial for achieving crispy tofu. If you are running late, even 15 minutes helps!
2. Cut the Tofu: After pressing, cut the tofu into 1/2-inch cubes. Try to be consistent with the size so they cook evenly. Place the cubed tofu in a bowl.
3. Marinate the Tofu: In a small bowl, whisk together 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1/2 teaspoon of cornstarch. Pour the marinade over the tofu and gently toss to coat evenly. Let it marinate for at least 10 minutes while you prepare the other ingredients. Longer marinating time intensifies the flavor – up to 30 minutes in the fridge is great.
4. Prepare the Cabbage and Aromatics: While the tofu marinates, shred the cabbage and set aside. Mince the garlic and ginger. Having everything prepped and ready to go makes the stir-frying process much smoother.
5. Heat the Oil: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Make sure the pan is hot before adding the tofu; this helps prevent sticking.
6. Crisp the Tofu: Add the marinated tofu to the hot wok or skillet in a single layer. Cook for about 5-7 minutes, flipping occasionally, until the tofu is golden brown and crispy on all sides. Be patient and don't overcrowd the pan – work in batches if necessary to ensure even browning.
7. Set Aside the Tofu: Once the tofu is crispy, remove it from the wok and set aside. Drain any excess oil from the wok.
8. Sauté the Aromatics: Add another tablespoon of vegetable oil to the wok. Add the minced garlic and ginger and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic – it should be fragrant, not bitter.
9. Add the Cabbage: Add the shredded cabbage to the wok and stir-fry for about 5-7 minutes, until it is tender-crisp. Stir frequently to ensure even cooking.
10. Make the Sauce: In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of maple syrup (or honey), 1 teaspoon of sesame oil, and 1 teaspoon of cornstarch. The sauce should be smooth and well combined.
11. Combine Everything: Pour the sauce over the cabbage and stir-fry for about 1-2 minutes, until the sauce thickens and coats the cabbage evenly. Add the crispy tofu back to the wok and gently toss to combine.
12. Serve: Serve the Garlic Ginger Tofu and Cabbage Stir-Fry hot, garnished with sesame seeds and chopped green onions, if desired. Enjoy!