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Chinese Cabbage and Tofu Skin Stir-fried with Ginger

Chinese Cabbage and Tofu Skin Stir-fried with Ginger

1 tablespoon soy sauce
1 teaspoon vinegar
1 teaspoon rice wine
1 teaspoon sugar
1 teaspoon salt

Soak dried tofu skin in water for10 minutes, then drained.

Cooking Method
Courses ,
Difficulty Beginner
Prep Time: 15 min Cook Time: 10 min Rest Time: 2 min Total Time: 27 mins
Servings 4
Best Season Suitable throughout the year

This is a quick and easy recipe for lunch, and dinner. You can make it within 30 minutes.

  • 1 sheet dried tofu skin (about 80 g or 3 oz)
  • 350 grams Chinese cabbage
  • 1 tablespoon sesame oil
  • 2 tablespoons oil
  • 4 slices fresh ginger (thinly shredded)
  1. Cut the tofu skin into 1x 2-in(2.5x5-cm) strips. Cut the cabbage leaves to similar size.

  2. Combine all the Sauce ingredients in a small bowl and set aside.

  3. Heat oil in wok over high heat until hot, but not smoking.

  4. Add the tofu skin and stir-fry for 1 minute. Add the cabbage and ginger, and continue to stir-fry until the cabbage is tender, about 3 to 4 minutes.

  5. Add the Sauce mixture, reduce the heat to low, and cook for 1 to 2 minutes. Transfer to a serving dish.


For a touch of chilli flavor that does not overpower the whole dish, cut 1 to 2 dried chillies lengthwise, scrape away the seeds and fibers and add them to the hot sesame oil before the tofu skin. A sprinkling of Sichuan Pepper-Salt Powder (page 3) over the finished dish, plus a handful of minced spring onions, will also spice it up nicely without smothering the subtle flavors of the main ingredients.

Keywords: Tofu Skin,Chinese Cabbage
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.