Cabbage Pad Thai-ish

Name: Cabbage Pad Thai-ish
Cuisine: Thai
Ingredients: 3 tbsp Soy Sauce (3 tablespoons soy sauce, divided); 3 tbsp Grapeseed Oil (3 tablespoons grapeseed or olive oil, divided); 1 piece Firm Tofu (1 14-oz block extra-firm tofu, patted dry, cut into 1-inch cubes); 1 tbsp Lime Juice (1 tablespoon fresh lime juice, plus more for serving); 2 tbsp Fish Sauce (2 tablespoons fish sauce); 1 tbsp Brown Sugar (1 tablespoon packed brown sugar); 1 ½ tsp Cornstarch (1.5 teaspoons cornstarch); 1 cup Yellow Onion (1 cup thinly sliced onion (1 small onion)); 7 oz Mushrooms, Shiitake (7 to 8 ounces shiitake mushrooms, thinly sliced — up to 8); 1 piece Jalapeño (1 jalapeño, seeds removed, minced (about 2 tablespoons)); 4 cloves Garlic (4 cloves garlic, minced); 0 pieces Kosher Salt (Kosher salt); 5 cup Cabbage (5 cups thinly sliced cabbage (about half a small head)); ½ cup Cilantro (1/2 cup roughly chopped cilantro); 2 tbsp Peanut (2 tablespoons roughly chopped peanuts)

Cabbage Pad Thai-ish (Thai)

Thai

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Ingredients

For 4 servings

Soy Sauce3 tbsp · 3 tablespoons soy sauce, divided
Grapeseed Oil3 tbsp · 3 tablespoons grapeseed or olive oil, divided
Firm Tofu1 piece · 1 14-oz block extra-firm tofu, patted dry, cut into 1-inch cubes
Lime Juice1 tbsp · 1 tablespoon fresh lime juice, plus more for serving
Fish Sauce2 tbsp · 2 tablespoons fish sauce
Brown Sugar1 tbsp · 1 tablespoon packed brown sugar
Cornstarch1 ½ tsp · 1.5 teaspoons cornstarch
Yellow Onion1 cup · 1 cup thinly sliced onion (1 small onion)
Mushrooms, Shiitake7 oz · 7 to 8 ounces shiitake mushrooms, thinly sliced — up to 8
Jalapeño1 piece · 1 jalapeño, seeds removed, minced (about 2 tablespoons)
Garlic4 cloves · 4 cloves garlic, minced
Kosher Salt0 pieces · Kosher salt
Cabbage5 cup · 5 cups thinly sliced cabbage (about half a small head)
Cilantro½ cup · 1/2 cup roughly chopped cilantro
Peanut2 tbsp · 2 tablespoons roughly chopped peanuts

Make it mine in the app

Steps

1Preheat the oven to 400ºF. Whisk together 2 tablespoons soy sauce and 1 tablespoon oil in a medium bowl. Add tofu cubes and gently toss to coat. Let cubes marinate while oven preheats—at least 5 minutes. Lightly rub a rimmed sheetpan with neutral oil. Place tofu cubes on pan, discarding the remaining marinade. Bake for 30 minutes. Remove pan from oven and set aside.
2Meanwhile, combine the remaining tablespoon of soy sauce with the lime juice, fish sauce, brown sugar, cornstarch, and 1/4 cup water. Stir together and set aside.
3In a large sauté pan, heat 1 tablespoon of oil over high heat. Add the onions, mushrooms and jalapeño. Turn heat down to medium. Let cook undisturbed for 1 minute, then stir every so often until onions and mushrooms are soft, about 5 minutes. Add the garlic and a pinch of salt and cook for 30 seconds more. Transfer vegetables to a plate. Add remaining tablespoon of oil to the pan. Add cabbage and let cook undisturbed for 1 minutes, then stir every so often until cabbage is crisp-tender, about 5 minutes more.
4Turn the heat to high, add the soy sauce mixture, stir to combine, bring the mixture to a boil, and cook until the cabbage is coated in a thick, glossy sauce. Stir in the onions and mushrooms. Remove pan from the heat and stir in the fresh cilantro and baked tofu. Sprinkle the peanuts over top and serve.