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Tofu, Cabbage and Udon Stirfry

What you need: 

8 oz (200g) tofu gan, in thin strips
1/2 head medium cabbage, finely shredded
1 small onion, chopped
For the sauce:
2 tablespoons soy sauce
2 tablespoons sherry
pinch sugar
1 inch ginger root, sliced
1 small clove garlic, smashed
400 g (16 oz) udon noodles

What you do: 

Stirfry onion and cabbage shreds in a small amount of oil until cabbage starts to collapse. Add tofu gan strips and sauce, toss well. When cabbage is cooked to your liking, add the udon noodles and toss until heated through.
This is one of my omni husband's inventions for the veggie table.

Preparation Time: 
20 min
Cooking Time: 
Recipe Category: 


This was a hit with my husband and the children though I did change quite a few things. First I didn't have sherry so I used St-Raphael. To make it colorful I used 3-4 collard leaves in chiffonade along with the cabbage, and a few red, orange and yellow pepper strips that I threw in the pot when I added the noodles. I used 1/2 teaspoon maple syrup in the sauce instead of sugar, and added some sea salt and 1 tablespoon toasted sesame oil at the very end. I served it with toasted sesame seeds. I want to make it again with the sherry and I'll definitely add some chili peppers or flakes the next time. But what I liked most was the fact that it's a quick and satisfying dinner to fix.


oh man this was soooo good!... i don't know what tofu gan is, so I used regular cubed tofu and cooked that in little oil until golden brown, then added the onion and cabbage and let it cook with the sauce... i probably added some extra sherry.  

mine came out mild but delicious. i resisted the urge to add more soy sauce and some hot sauce and I'm glad I did. It has a light yummy flavor.  i served it with the much more flavor intense Schezwan Green Beans from this website, and they made a really nice meal together.  


I don't know how I missed seeing this recipe....I'll be sure to make this in the coming week. It looks like the perfect simple combination of ingredients and flavors  :)


I thought this was decent but hubby really dug it! I think the ginger's the magic ingredient here. I didn't have sherry, so used rice vinegar. Added mushrooms and hot sauce to spike it up. only complaint is the lack of colour. Oh yeah, that and I'm not familiar with 'tofu gan' so just used regular tofu.

Anyone ever made soy sauce before? I cringe at buying food made in China or the Philippines as it's so far away....

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