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Stir fried cabbage with carrot & tofu

Serves 2

Adapted from:


150g basmati rice
2 tablespoons sunflower oil
4 garlic cloves, minced
2 teaspoons minced ginger
½ teaspoon red pepper flakes
160g marinated tofu pieces (I used Cauldron ready-marinated)
1 small cabbage, shredded
1 medium carrot, cut into julienne
2 teaspoons soy sauce (more to taste)
2 tablespoons rice wine vinegar
salt, to taste


  1. Cook the rice according to your favourite method.
  2. When the rice has 5 minutes left, heat the oil in a large pan/wok.
  3. Gently fry the garlic, ginger and red pepper flakes until fragrant, stirring occasionally.
  4. Add the tofu and cook for a further minute or two, stirring occasionally.
  5. Add the shredded cabbage and carrot, and cook for a further minute or two, until the veg softens.
  6. Add the rice wine vinegar and soy sauce, and adjust seasoning to taste.
  7. Drain the rice and divide between two bowls. Top with the cabbage mixture and enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Stir fried cabbage with carrot and tofu in bowl