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Dinner recipe · from the recipe book

Chili Garlic Tofu with Cabbage and Mushrooms

Crisp-edged tofu and edamame tossed with charred cabbage and meaty mushrooms in a punchy, glossy chili garlic sauce over fluffy rice.

Chili Garlic Tofu with Cabbage and Mushrooms

Ingredients

  • 1¼ lb560 gFirm tofupressed and cut into 3/4-inch cubes
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 6½ cups shredded450 gGreen cabbagecut into 1-inch pieces
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 2 cups480 gWater
  • 2½ tbsp20 gCornstarch
  • 2 tbsp30 gCanola oil
  • 6 cloves18 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 3 medium45 gGreen onionssliced, whites and greens separated
  • 3 tbsp45 gLow-sodium soy sauce
  • 1 tbsp15 gApple cider vinegar
  • 2½ tsp packed12 gBrown sugar
  • 1¾ tsp3 gCrushed red pepper
  • 2⅛ tsp10 gHot sauce
  • 1¾ tsp8 gToasted sesame oil
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Bring the rice and three-quarters of the water to a boil in a saucepan, cover, reduce to low and cook 15 minutes; rest off the heat 5 minutes, covered.
  2. While the rice cooks, make the chili garlic sauce: whisk the soy sauce, cider vinegar, brown sugar, hot sauce, red pepper flakes, the remaining quarter of the water and half the cornstarch in a bowl.
  3. Toss the tofu cubes with the remaining half of the cornstarch until lightly coated.
  4. Heat half the canola oil in a large skillet over medium-high heat. Fry the tofu, turning, until golden and crisp on most sides, 8 to 10 minutes; move it to a plate.
  5. Add the remaining half of the canola oil to the skillet. Cook the mushrooms without stirring for 3 minutes, then stir and cook until browned, 2 more minutes.
  6. Add the cabbage and edamame and stir-fry until the cabbage is charred in spots and just tender, 4 to 5 minutes.
  7. Push the vegetables aside, add the garlic, ginger and green onion whites to the open space, and stir 30 seconds until fragrant.
  8. Stir the chili garlic sauce, pour it in, and cook until it bubbles and thickens, about 1 minute. Return the tofu and toss to coat.
  9. Turn off the heat and drizzle with the toasted sesame oil. Serve over the rice, topped with the green onion greens and sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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