Go Back

Cabbage Tofu Stir Fry with Spicy Tahini Sauce

A quick and healthy stir fry featuring crispy tofu and fresh vegetables, all coated in a creamy, spicy tahini sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 oz firm tofu, cubed Look for organic or locally-made if possible.
  • 2 oz uncooked macaroni pasta Feel free to use whole-grain or gluten-free options.
  • 1.5 tbsp sesame oil Try cold-pressed or toasted sesame oil for extra richness.
  • 1 small cabbage, thinly sliced Green or Napa cabbage works well.
  • 2 carrots, shredded For sweetness and crunch.
  • 1 red capsicum (bell pepper), thinly sliced For color and flair.
  • 4 spring onions (scallions), sliced Provide a refreshing bite.
  • sesame seeds, to garnish Toasted sesame seeds add flavor.
  • 1/4 cup tahini or peanut butter High-quality tahini recommended.
  • 3-4 tbsp tamari soy sauce Choose low-sodium for a healthier option.
  • 1 tbsp maple syrup Balances the sauce with sweetness.
  • 1.5 tbsp mild curry powder Adjust based on spice tolerance.
  • 1/2 tsp ginger powder For warming spice.
  • 2 tbsp fresh lemon juice or lime juice Adds a bright zing.
  • 1/2 cup water Adjust according to sauce consistency preference.

Method
 

Preparation
  1. In a large pot, bring salted water to a boil and cook the macaroni pasta according to package directions (approximately 8-10 minutes). Drain and set aside.
  2. Cut tofu into 1/2 inch cubes. Heat 1 tablespoon of sesame oil in a wok or large non-stick pan over medium-high heat. Once the oil is hot, add the tofu cubes and cook for about 6-7 minutes until they are slightly golden and crispy on each side. Remove and set aside.
  3. In a separate bowl, whisk together tahini, tamari, maple syrup, curry powder, ginger powder, lemon juice, and water until smooth.
Cooking
  1. In the same pan used for the tofu, add the remaining 1/2 tablespoon of sesame oil. Add sliced cabbage, shredded carrots, bell pepper, and spring onions. Stir fry for about 5-6 minutes until everything is tender yet vibrant.
  2. Add the cooked tofu and drained pasta into the vegetable stir fry, along with the prepared tahini sauce. Toss everything together until well combined and heated through.
Serving
  1. Garnish with sesame seeds before serving hot.

Notes

Leftovers keep well in an airtight container in the fridge for up to 3 days. You can prepare the sauce and chop the vegetables in advance to save time.