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Cabbage Tofu Stir Fry with Spicy Tahini Sauce

A delightful stir-fry featuring crunchy cabbage, creamy tahini sauce, and golden crispy tofu, ready in under 30 minutes for a satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: East Asian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 oz 14 oz (400g) firm tofu, cubed Use high-quality, organic tofu for best flavor and texture.
  • 2 oz 2 oz (1/2 cup) uncooked macaroni pasta Can swap with whole grain or gluten-free pasta.
  • 1.5 tablespoons 1 1/2 tablespoons sesame oil Toasted sesame oil elevates flavor.
  • 1 small 1 small cabbage (about 500g), thinly sliced Green cabbage works well; Napa cabbage is softer.
  • 2 2 carrots, shredded Fresh carrots add sweetness; bell peppers can be used.
  • 1 red capsicum 1 red capsicum (bell pepper), thinly sliced Any color is fine; use what’s available.
  • 4 4 spring onions (scallions), sliced Save some for garnish.
  • 1/4 cup 1/4 cup tahini or peanut butter For a silky texture; tahini aligns with the original recipe.
  • 3-4 tablespoons 3-4 tablespoons tamari soy sauce Use gluten-free tamari if needed.
  • 1 tablespoon 1 tablespoon maple syrup Balances the dish's flavors.
  • 1.5 tablespoons 1 1/2 tablespoons mild curry powder Adjust based on spice preference.
  • 1/2 teaspoon 1/2 teaspoon ginger powder Fresh grated ginger can be used.
  • 2 tablespoons 2 tablespoons fresh lemon or lime juice Adds brightness to flavors.
  • 1/2 cup 1/2 cup water For adjusting sauce consistency.
  • Sesame seeds, to garnish Adds extra crunch and presentation.

Method
 

Cooking the Pasta
  1. Boil water in a pot, adding a pinch of salt, and cook the macaroni according to package directions, usually about 8–10 minutes. Drain and set aside.
Preparing the Tofu
  1. Cube the firm tofu into 1/2 inch pieces. Heat 1 tablespoon of sesame oil in a large wok or non-stick pan over medium-high heat. Cook the tofu for about 6-7 minutes on each side until it’s golden brown and crispy. Remove from heat and set aside.
Whisking the Sauce
  1. In a medium bowl, combine tahini, tamari soy sauce, maple syrup, curry powder, ginger powder, lemon juice, and water. Whisk until smooth, adjusting consistency to your liking.
Stir Frying the Veggies
  1. In the same pan, add the remaining 1/2 tablespoon of sesame oil. Once hot, add the sliced cabbage, shredded carrots, red capsicum, and spring onions. Stir fry for about 5-6 minutes until veggies are tender-crisp and vibrant.
Combining Everything
  1. Add the cooked tofu and drained pasta to the pan. Pour the tahini sauce over the mixture and gently toss until all is well combined and coated.
Serving and Garnishing
  1. Serve immediately, topped with sesame seeds and reserved spring onions. Enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to avoid soggy tofu. Consider doubling the sauce for extra creaminess.