SS Superior Sauce USA

Recipe

Honey Garlic Vietnamese Tofu Salad Bowl with cabbage

VietnameseTofuDinnerWeeknight MealsVietnamDairy FreeVeganVegetarian

Honey Garlic Vietnamese Tofu Salad Bowl with cabbage is an easy Vietnamese-style recipe with tofu, red cabbage, crisp greens or rice noodles, and a simple honey garlic sauce. The directions are written by minute, heat level, and cookware so the meal is easy to follow.

Yield4 servings
Prep Time18 minutes
Cook Time12 minutes
Total Time30 minutes

Why this easy recipe works

Honey Garlic Vietnamese Tofu Salad Bowl with cabbage is built for home cooks who want clear timing and familiar cookware. The sauce gives the dish a balanced sweet, savory, tangy flavor, and the vegetables keep the meal fresh.

Cookware and heat guide

  • Cookware: skillet or grill pan plus mixing bowl
  • Heat: medium heat
  • Best side: crisp greens or rice noodles

Helpful answer

Prep the sauce before the pan gets hot, keep the protein in one layer, and add the sauce near the end so it coats the food without burning.

Ingredients

What you need

  • 14 oz extra-firm tofu, pressed and cubed
  • 2 cups red cabbage, cut into bite-size pieces
  • 1 cup crisp greens or rice noodles
  • 2 tablespoons neutral oil, divided
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons chopped cilantro and mint
  • 1 teaspoon sesame seeds or crushed peanuts, optional

Directions

How to make it

  1. Minute 0-5, cutting board and knife: press tofu, pat it dry, and cut it into even cubes. Cut red cabbage into bite-size pieces.
  2. Minute 5-8, small bowl: whisk lime juice, garlic, soy sauce, sweet chili sauce, and a splash of rice vinegar. Keep it beside the stove.
  3. Minute 8-10, skillet or grill pan plus mixing bowl: preheat over medium heat until a drop of water sizzles. Add 1 tablespoon oil.
  4. Minute 10-17, skillet or grill pan plus mixing bowl: cook the protein in one layer until browned. Brown tofu until the outside is crisp and the center is hot.
  5. Minute 17-22, skillet or grill pan plus mixing bowl: add red cabbage and cook until crisp-tender, stirring every minute.
  6. Minute 22-26, skillet or grill pan plus mixing bowl: add crisp greens or rice noodles and the sauce. Toss until everything is glossy and hot.
  7. Minute 26-30, serving bowl: turn off the heat, add cilantro and mint, taste, and serve right away.

Tips

Make it yours

  • Keep the pan at medium heat; lower the heat if the sauce darkens too fast.
  • Cut red cabbage evenly so the pieces cook at the same speed.
  • Make the sauce before cooking so the final toss takes less than 2 minutes.
  • For meal prep, store the sauce separately and reheat gently.

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