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Picture of Cabbage Pad Thai with Baked Tofu
asian south east asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1102 kcal 55 %
  • Fat 68 g 105 %
  • Saturated 10 g 51 %
  • Carbs 85 g 28 %
  • Fiber 22 g 89 %
  • Protein 58 g 116 %
  • Cholesterol 0 mg 0 %
  • Sodium 5611 mg 234 %
  • Calcium 1057 mg 106 %
  • Magnesium 380 mg 90 %
  • Potassium 2571 mg 55 %
  • Iron 12 mg 65 %
  • Zinc 8 mg 69 %
  • Phosphorus 1017 mg 145 %
  • Vitamin A 52 µg 6 %
  • Vitamin C 161 mg 179 %
  • Thiamin (B1) 1 mg 59 %
  • Riboflavin (B2) 1 mg 80 %
  • Niacin (B3) 14 mg 88 %
  • Vitamin B6 2 mg 150 %
  • Folate equivalent (total) 353 µg 88 %
  • Vitamin B12 0 µg 7 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 9 mg 57 %
  • Vitamin K 333 µg 277 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cabbage Pad Thai with Baked Tofu

Ingredients

  • 3 tablespoons soy sauce, divided
  • 3 tablespoons grapeseed or olive oil, divided
  • 1 14-oz block extra-firm tofu, patted dry, cut into 1-inch cubes
  • 1 tablespoon fresh lime juice, plus more for serving
  • 2 tablespoons fish sauce
  • 1 tablespoon packed brown sugar
  • 1.5 teaspoons cornstarch
  • 1 cup thinly sliced onion (1 small onion)
  • 7 to 8 ounces shiitake mushrooms, thinly sliced
  • 1 jalapeño, seeds removed, minced (about 2 tablespoons)
  • 4 cloves garlic, minced
  • Kosher salt
  • 5 cups thinly sliced cabbage (about half a small head)
  • 1/2 cup roughly chopped cilantro
  • 2 tablespoons roughly chopped peanuts

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