Cabbage Pad Thai-ish

Ingredients

• 45 ml, dividedsoy sauce
• 45 ml, dividedgrapeseed or olive oil
• 400 g (14 oz)extra-firm tofu, patted dry and cut into 2.5 cm cubes
• 15 ml, plus more for servingfresh lime juice
• 30 mlfish sauce
• 13 gpacked brown sugar
• 4 gcornflour
• 240 ml (1 cup), or 1 small onionthinly sliced onion
• 200–225 g (7–8 oz)shiitake mushrooms, thinly sliced
• 1, about 30 ml (2 tablespoons) mincedjalapeño, seeds removed and minced
• 4 cloves, mincedgarlic
• to tastekosher salt
• 1.2 litres (5 cups), about half a small headthinly sliced cabbage
• 120 ml (½ cup)roughly chopped coriander
• 30 ml (2 tablespoons)roughly chopped peanuts

Instructions

1. 1

   Bake the tofu

   Heat the oven to 200°C (400°F). In a medium bowl, whisk 30 ml (2 tablespoons) of the soy sauce with 15 ml (1 tablespoon) of the oil. Add the tofu and gently toss to coat; leave it to marinate for at least 5 minutes while the oven heats. Lightly oil a rimmed baking tray, arrange the tofu on it and discard the remaining marinade. Bake for 30 minutes, then remove the tray from the oven and set it aside.

2. 2

   Mix the sauce

   Stir together the remaining 15 ml (1 tablespoon) of soy sauce, lime juice, fish sauce, brown sugar, cornflour and 60 ml (¼ cup) water. Set the mixture aside.

3. 3

   Cook the vegetables

   Heat 15 ml (1 tablespoon) of the oil in a large sauté pan over high heat. Add the onion, mushrooms and jalapeño, then lower the heat to medium. Leave them undisturbed for 1 minute, then stir occasionally until softened, about 5 minutes. Add the garlic and a pinch of salt and cook for 30 seconds. Transfer the vegetables to a plate. Add the remaining 15 ml (1 tablespoon) of oil to the pan, then add the cabbage. Leave it undisturbed for 1 minute, then stir occasionally and cook for about 5 minutes more, until crisp-tender.

4. 4

   Finish the stir-fry

   Turn the heat to high and pour in the soy sauce mixture. Stir, bring it to a boil and cook until the cabbage is coated in a thick, glossy sauce. Stir in the onion and mushroom mixture, then take the pan off the heat and mix in the coriander and baked tofu. Scatter the peanuts over the top and serve with extra lime juice.

What is cabbage Pad Thai-ish?

Pad Thai is a Thai stir-fried noodle dish, while this adaptation swaps noodles for shredded cabbage and keeps the sweet, salty and tangy flavour combination. It is inspired by Andie Mitchell’s Eating in the Middle rather than being a traditional Pad Thai.

Cabbage makes the panful feel generous, and crisp tofu, mushrooms and peanuts give it contrasting textures. The lime, fish sauce and soy-based sauce bring the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 365 calories, 20g protein, 27g carbs, 22g fat.

The cabbage and onion provide most of the carbohydrates, while the tofu supplies much of the protein. Oil, tofu and peanuts contribute fat; fish sauce and soy sauce are the main sources of sodium. For a more rounded plate, serve it with a modest portion of rice and extra vegetables if you like.

Choose and prepare the tofu

Firm tofu: Extra-firm tofu holds its shape through baking and stirring. Patting it dry helps the soy-and-oil coating cling to the cubes.

Even cubes: Cut the tofu into roughly 2.5 cm pieces so they bake at a similar pace. Discard the marinade after coating the tofu, as directed.

Build the sauce

Dissolve the cornflour: Stir it thoroughly into the soy sauce, lime, fish sauce, sugar and water before it goes into the hot pan. This helps the sauce thicken evenly.

Balance the flavours: Lime adds sharpness, brown sugar a little sweetness, and fish sauce savouriness. Keep extra lime for serving so each person can adjust their plate.

Keep the vegetables crisp-tender

Start with the mushrooms: Cooking the onion, mushrooms and jalapeño first gives them time to soften; adding garlic near the end helps prevent it from burning.

Watch the cabbage: Let it sit undisturbed for the first minute, then stir occasionally. Stop when it is crisp-tender, before it loses all its bite.

Time the two pans

Oven first: The tofu needs 30 minutes in the oven, so get it started before cooking the vegetables. The sauce can be mixed while it bakes.

Stir-fry last: The vegetables and sauce come together quickly once the cabbage is in the pan. Have the sauce and cooked vegetables ready to add without delay.

Serve it while glossy

Finish off the heat: Stir the coriander and tofu in after removing the pan from the hob, keeping the herbs fresh and the tofu intact.

For the table: Serve straight away with extra lime wedges. The peanuts provide a crunchy contrast to the sauced cabbage.

Recipe notes & tips

• Pat the tofu thoroughly dry before cutting it into cubes.
• Mix the cornflour into the cool sauce ingredients until no lumps remain.
• Slice the cabbage thinly so it cooks quickly and evenly.
• Keep the pan hot when adding the sauce so it boils and thickens.
• Have the coriander and peanuts ready before you finish the stir-fry.

Variations

• More heat: Leave some jalapeño seeds in if you prefer a spicier dish.
• Different mushrooms: Use another thinly sliced mushroom in place of the shiitakes.
• Extra crunch: Add more chopped peanuts at the table.
• Citrus swap: Serve with extra lime wedges for a brighter finish.
• Rice on the side: Pair the stir-fry with cooked rice for a more substantial meal.

Common mistakes to avoid

• Wet tofu: Pat it dry before marinating so the coating adheres.
• Crowded baking tray: Arrange the tofu in a single layer so it bakes evenly.
• Burnt garlic: Add it after the other vegetables have softened and cook for just 30 seconds.
• Overcooked cabbage: Stop when it is crisp-tender rather than letting it turn limp.
• Lumpy sauce: Stir the cornflour into the sauce mixture thoroughly before adding it to the pan.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan over medium heat until hot, adding a small splash of water if the sauce has thickened; the cabbage will soften further.

Frequently asked questions