Five-spice tofu and cabbage stir fry with mustard seeds

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Five-spice tofu and cabbage stir fry with mustard seeds

Vegetarian, Gluten-Free, Dairy-Free

2 Servings, 650 Calories/Serving

This Indian-inspired stir fry combines the bold flavors of pan-toasted mustard seeds with bright yellow turmeric and a savory spiced tofu. Sautéed cabbage and bell peppers add a little crunch while a mirin and soy sauce bring it all together. 16 ounces shredded cabbage

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 2 cloves garlic
  • 1-inch piece ginger
  • 1 bell pepper
  • 6 ounces shishito peppers
  • 8 ounces Hodo Soy 5-spice tofu
  • 1 tablespoon black mustard seeds
  • 1 teaspoon turmeric
  • mirin stir fry sauce
  • 1 tablespoon sambal chile
  • 1 lime

Nutrition per serving



2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep veggies

*Peel and mince garlic.
*Peel and slice ginger into thin sticks.
*Rinse, cut bell pepper in half, deseed and slice into thin strips.
*Rinse and pick stems off shishito peppers and slice in half.
*Slice tofu horizontally into 1/4-inch by 2-inch planks.


Stir fry, simmer

Heat 1 tablespoon oil in skillet on medium until shimmering. Toss in mustard seeds and toast until they start to pop, about 1 minute. Stir in garlic and ginger and cook until until fragrant, about 30 seconds. Toss in bell and shishito peppers and cook until soft, 1 to 2 minutes. Stir in tofu, turmeric, cabbage, stir fry sauce and 1/2 cup water. Stir in sambal chile paste, using less or leaving out altogether if you don’t like much spice. Cover and cook, stirring occasionally, until cabbage is wilted and just tender, 4 to 6 minutes. Add salt to taste and remove from heat.


Plate, serve

Slice lime into wedges. Divide stir fry evenly between two bowls and serve with a squeeze of lime to taste.

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