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Braised Tofu and Napa Cabbage with Ginger-Soy Sauce

Writer: Devon Tonneson
Devon Tonneson
Sep 10
3 min read

Symptom check-in

POTS: I had no POTS symptoms today — no dizziness when I stood up, no racing heart, and no trouble breathing with simple exercise.

Vestibular migraine: I had no vestibular migraine symptoms today — no vertigo, no nausea, no vomiting, and no light sensitivity.

Lupus: I had body aches and a red rash across my cheeks today. I wanted something warm and anti-inflammatory-leaning today, so I made tofu with napa cabbage, ginger, garlic, and a light savory broth.


Disorder safety check

Condition

Works?

Why

POTS

Somewhat

Soy sauce and broth add sodium, but this is not specifically built as a high-salt meal

Vestibular migraine

Usually

Mild and easy to keep free of acid or strong spice

Lupus

Yes

Tofu, cabbage, ginger, garlic, and a modest amount of oil make this plant-forward and anti-inflammatory-leaning

Transplant context

Yes, with care

Cook the tofu and cabbage thoroughly and serve fresh

Recipe

Ingredients

Makes 2 generous servings

Tofu

  • 1 block extra-firm tofu, about 14 oz

  • 1 tbsp neutral oil or avocado oil

  • 1 tbsp cornstarch

  • 1/4 tsp kosher salt

Cabbage

  • 1 small napa cabbage, about 1–1 1/2 lb

  • 1 tbsp neutral oil

  • 2 garlic cloves, finely minced

  • 1 tbsp fresh ginger, finely grated

Sauce

  • 2 tbsp low-sodium soy sauce

  • 1 tsp toasted sesame oil

  • 1 tsp maple syrup or honey

  • 1 tsp rice vinegar, optional

  • 1/2 cup vegetable broth or water

  • 1 tsp cornstarch

  • 1 tbsp cold water

  • Black pepper

Optional:

  • 1 sliced scallion

  • Sesame seeds

  • Steamed rice on the side


Steps

1. Press the tofu

  1. Remove the tofu from the package.

  2. Drain off all of the liquid.

  3. Wrap the tofu in clean paper towels or a kitchen towel.

  4. Put it on a plate.

  5. Place something moderately heavy on top.

  6. Leave it for 15–20 minutes.

This removes excess moisture so the tofu actually browns instead of steaming.

2. Cut the tofu

  1. Unwrap the pressed tofu.

  2. Cut it into large rectangular pieces about 1/2 inch thick.

  3. Pat the pieces dry again if needed.

  4. Put them into a bowl.

  5. Sprinkle with:

    • cornstarch

    • salt

  6. Toss gently until each piece has a very light coating.

Do not use so much cornstarch that the tofu looks heavily breaded.

3. Prepare the napa cabbage

  1. Wash the cabbage thoroughly.

  2. Separate the leaves.

  3. Cut off any damaged pieces.

  4. Chop the cabbage into large 2–3 inch pieces.

Keep the thicker pale stems and the leafy green sections together, but be aware the stems take a little longer to soften.

4. Prepare the sauce

In a small bowl, whisk together:

  • soy sauce

  • sesame oil

  • maple syrup or honey

  • optional rice vinegar

  • vegetable broth or water

  • black pepper

Set aside.

5. Make the cornstarch slurry

In another small bowl:

  1. Add 1 teaspoon cornstarch.

  2. Add 1 tablespoon cold water.

  3. Stir until completely smooth.

Set aside for later.

6. Brown the tofu

  1. Heat a large skillet or wok over medium-high heat.

  2. Add 1 tablespoon oil.

  3. Let the oil heat for about 30 seconds.

  4. Add the tofu in a single layer.

Do not crowd the pan.

  1. Leave it alone for about 3–4 minutes.

  2. Flip each piece.

  3. Cook the second side for another 3–4 minutes.

You want golden-brown surfaces like the tofu in the photo.

  1. Transfer the tofu to a plate.

7. Start the ginger and garlic

  1. Reduce the heat to medium.

  2. Add another 1 tablespoon oil if the pan looks dry.

  3. Add the grated ginger.

  4. Add the minced garlic.

  5. Stir for about 20–30 seconds.

Do not let the garlic brown deeply.

8. Add the cabbage

  1. Add the napa cabbage to the skillet.

  2. Toss to coat in the ginger, garlic, and oil.

  3. Cook for 2–3 minutes.

The leaves will begin shrinking quickly.

9. Add the sauce

  1. Pour the prepared soy-broth mixture over the cabbage.

  2. Toss everything together.

  3. Cover the skillet.

  4. Reduce the heat to medium-low.

  5. Cook for 4–5 minutes.

The cabbage should become soft and glossy but not completely collapse.

10. Return the tofu

  1. Remove the lid.

  2. Add the browned tofu back to the skillet.

  3. Gently fold it into the cabbage.

Try not to break the tofu.

  1. Simmer together for 2–3 minutes so the tofu absorbs some of the sauce.

11. Thicken the sauce

  1. Stir the cornstarch slurry again.

  2. Pour it into the skillet.

  3. Stir gently.

  4. Cook for about 1 minute.

The sauce should become slightly glossy and cling to the cabbage and tofu.

If it gets too thick:

  1. Add a splash of broth or water.

12. Taste and adjust

Taste a bite with both tofu and cabbage.

If it needs:

  • more salt: add a small splash of soy sauce

  • more richness: add a few drops of sesame oil

  • more ginger: grate a little fresh ginger over the top

  • more moisture: add another spoonful of broth

13. Finish

  1. Turn off the heat.

  2. Add sliced scallions or sesame seeds if using.

  3. Add black pepper.

  4. Spoon everything into a warm bowl.

Make sure to include the glossy sauce from the bottom of the pan.

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