Stir-Fried Tofu, Red Cabbage and Winter Squash Recipe (2024)

This was delicious and absolutely beautiful. I made an early mistake so ended up doubling the sauce, which turned out to be a happy mistake. Added kale at the last minute. Sauteed some shrimp and put it on top for my non vegetarian son. A winner.

Enjoyed this with some brown rice. A bit sweet for my taste, perhaps because I used Savoy cabbage instead of red cabbage. Would add a little ground cayenne or hot sauce next time, to counter the sweetness. Otherwise, a winner and will make this again.

My wonderful girlfriend made this recipe for us and added some peanut butter to the sauce. We didn’t have any ginger so she subbed in Chinese Five Spice. It came out amazingly.

We added more veg and increased the sauce as we usually do and really enjoyed it. Next time I’ll cut the tofu thicker as pan frying seemed to dry it out when it’s ‘domino size’. Yummy on soba and with toppings (roasted sesame seeds, chopped cilantro, and fresh basil). The guys used some hot sauce also.

We really liked it but did make extra sauce and added a few veg (red onion, greens). Also a bit more ginger and garlic. The crunch and color of the red cabbage was welcome. Topped with fresh basil and toasted sesame seeds.

Lovely, healthy autumn dish packed with flavours. A little bit less sugar would be better, but I would not double the sauce as some comments suggest. More sauce masks the individual flavours of the pumpkin and cabbage and makes everything into a boring salty lot. I found the recipe fine as it is. Combined with buckwheat noodles it’s perfect!

A bit bland this first time around but has potential. Served with brown rice. Would like to try marinating the tofu but don’t want to lose the crispy edges from stir frying. Maybe doubling the sauce will be enough of a punch.

10/10 will make again! Leftovers taste good tooRoll butternut squash to make for east cutting, peeling still an effort.Jan 2023

Easy, healthy, delicious. A bit sweet for me, so I added some extra rice wine vinegar and soy at the end. Served it over brown rice. We used savoy cabbage and added some daikon radish, because that's what we had, and it worked fine. A useful, all purpose, easy stir fry for winter veggies.

This was a flop for me! The flavor was bland and I don't think the butternut squash added anything to the dish. Wasn't worth the work chopping up the squash!

Yep, it's a winner! Had tons of carrots so used them instead of butternut and just cooked them longer. Otherwise followed the recipe to the letter, and it was *almost* too sweet but was not too sweet, was absolutely perfectly delicious. Served over sorghum, chopped some scallion greens in there for more color, and topped with toasted sesame seeds. Next time would add some chile crisp (we're out) and would maybe air fry the tofu.

Per these comments, I doubled the sauce and ginger, and also added juice and zest from one orange as well as a generous drizzle of chili oil. Subbed squash for the Japanese sweet potatoes I had on hand, and added a bunch of kale as well. Yum!

It isn’t winter until I’ve made this dish. It’s delicious and unique; I’ve made it with both tofu and chicken.

This dish is colorful but my gang didn't care for it. We prefer the texture of butternut squash when it's roasted, not stir fried. Just a little too bland and mushy for my palate.

I agree with doubling the sauce but not the sweetener. I also added a hot red pepper for heat--which was a delicious addition (pretty, too), but for some reason the capsicum released into the kitchen and my husband and I both coughed a LOT. Next time I think I might not double the cornstarch when doubling the sauce, so that it doesn't thicken as much and therefore drips onto the rice. Finally, I might use more tofu next time to up the protein.

We marinated and cooked the tofu separately (doubled the tofu too). We liked the added flavor dimension but want to try it as written.Followed other reviewer’s advice to double sauce - good advice. We liked the sauce but some found it overpowering - maybe a stronger tasting vegetable?Added chopped scallions. I couldn’t taste them but others liked them. Might be nice with something crunchy on top?We served this with coconut rice. Would make this again.

I made this and it was surprisingly good! I served w brown rice. Based on other commenters, I doubled the sauce w the exception of the honey which I added by a factor of 1.5 times. Will definitely make this again.