While it seems like everyone and their dog is dieting and eliminating foods right now, I’m doing the opposite. I’m adding food into my life and it’s delicious. Red cabbage is a food I’d never eaten much of before. I think the only time I ate red cabbage was when it was included in a bagged salad mix. I’ve been experimenting with it and came up with this tasty stir-fry. The red cabbage goes really well with the sweet and tangy sauce. And yes, red cabbage is low-FODMAP, just make sure you stick with the one cup serving size.
I love tofu and have been eating it at least once a week lately, as my husband enjoys it too. Preparing tofu has gotten a lot easier since I treated myself to this Tofu Press from Tofu Xpress (UPDATE: this product no longer available from Amazon, but here is one that is similar: Tofu Press) for my birthday. I used to have to use paper towels, kitchen towels and whatever weights I could find to press it out, taking up a lot of room in my fridge. This press makes removing the liquid from tofu so easy! It’s sping-loaded, using a lot of force to press the water out. The water collects on top and, after only one hour, just pour it out. Once it’s drained, you can use the same container to marinate the tofu. I was worried the press was going to be too small for the tofu I usually buy (Melissa’s), which is 18 oz, but it turned out to fit perfectly. I highly recommend this tofu press!
I find it much easier to bake tofu than stir-fry it, so I use my Low-FODMAP Asian Marinated Baked Tofu recipe. It bakes in the oven while I stir-fry the veggies and prepare the sauce. I serve this dish over brown rice or tofu.
Red Cabbage Stir-Fry with Tofu
Low-FODMAP, Gluten-Free, Vegan
Servings 4
- 1 recipe Low-FODMAP Asian Marinated Baked Tofu
- 3 tablespoons brown sugar
- 1 1/2 teaspoons cornstarch
- 3 tablespoons reduced sodium soy sauce or gluten-free tamari
- 1 tablespoon rice vinegar
- 1 teaspoon fresh grated ginger root
- 1/2 teaspoon toasted sesame oil
- pinch crushed red pepper (if tolerated or to taste)
- 1 tablespoon canola oil
- 4 cups shredded red cabbage (10 oz. package)
- 1 cup shredded carrots
- 1/2 bunch scallions (green parts only), thinly sliced
- 2 teaspoons toasted sesame seeds optional
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While the tofu is baking in the oven, prepare the stir-fry: In a small bowl, combine the brown sugar and cornstarch. Add the soy sauce or tamari and rice vinegar and stir until smooth. Stir in the ginger, sesame oil and crushed red pepper. Set aside.
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In a large nonstick skillet or wok, heat the canola oil over medium heat. Add the red cabbage and stir-fry until crisp-tender, about 5 to 6 minutes. Add the carrots and stir-fry an additional 2 minutes, or until carrots are crisp-tender.
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Add the soy sauce mixture to the the skillet or wok and bring to a simmer. Cook until sauce is thickened.
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Add the baked tofu and scallions and toss to combine. Sprinkle with sesame seeds, if desired, and serve.
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