This quick and vibrant Tofu Cabbage Stir Fry is a wholesome weeknight meal loaded with flavor and nutrition.
Crisp cabbage and golden tofu are tossed in a sweet-savory sauce for a balanced, satisfying bite.
Packed with plant-based protein, fiber, and heart-healthy fats, it’s a low-carb, high-protein dish that comes together in under 30 minutes—perfect for busy days, meal prep, or a nourishing vegan dinner.
Tofu Cabbage Stir Fry
Equipment
- 1 large skillet or wok
- 1 mixing bowl (for sauce)
- 1 whisk or spoon (to mix sauce)
- 1 spatula (for stir-frying)
- 1 grater (for garlic and ginger)
- 1 knife and cutting board (for chopping)
Ingredients
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce or use 1 tbsp extra light soy sauce + ½ tsp molasses
- 1 tbsp rice vinegar
- 2 tsp maple syrup or sugar
- ½ tbsp toasted sesame oil
- ½ tsp vegetable bouillon paste or ½ cube, crushed
- 1 –2 tbsp avocado oil for sautéing
- 4 scallions sliced (whites and greens separated)
- 1 red chili pepper sliced (optional)
- 4 cloves garlic minced or grated
- ½ inch fresh ginger minced or grated
- 1 block 450g super-firm tofu (or extra-firm, pressed and drained)
- 1 tsp smoked paprika
- ½ tsp ground coriander
- 2 cups green cabbage thinly shredded
Instructions
- Prepare the Stir Fry Sauce: In a small mixing bowl, whisk together light soy sauce, dark soy sauce, rice vinegar, maple syrup (or sugar), toasted sesame oil, and vegetable bouillon paste. Mix thoroughly until the sweetener and bouillon are completely dissolved and the liquid looks smooth and uniform. This flavorful sauce will serve as the base of your stir fry, infusing the tofu and vegetables with a balanced blend of umami, saltiness, and gentle sweetness. Set this bowl aside so the flavors can meld while you prepare the other ingredients.
- Heat the Pan and Sauté the Aromatics: Place a large skillet or wok over medium-high heat and add 1 tablespoon of avocado oil to start. Once the oil is shimmering and lightly rippling, add the white parts of the scallions along with the sliced chili pepper if you’re using it. Stir them around for about 30–45 seconds, allowing the scallions to soften slightly and release their natural sweetness. Then add in the grated garlic and ginger, stirring constantly for another 30–60 seconds, just until the kitchen fills with their warm, inviting aroma. Be careful not to let them burn—this short sautéing step builds a rich aromatic base for your stir fry.
- Crumble and Season the Tofu: Using clean hands or a fork, crumble the super-firm tofu directly into the skillet in medium-sized chunks, resembling small scrambled pieces. Add the smoked paprika and ground coriander, sprinkling them evenly over the tofu. These spices will lend a hint of smokiness and warmth that complements the savory sauce beautifully. Stir well to coat all the tofu pieces evenly with the spices and aromatic oil. If you notice the mixture becoming too dry, drizzle in another ½ tablespoon of avocado oil. Continue to cook the tofu for about 3–5 minutes, stirring occasionally, until it begins to develop light golden edges and a slightly crisp texture. This browning adds depth of flavor and helps the tofu better absorb the sauce later.
- Add and Soften the Cabbage: Once the tofu is fragrant and golden, add the shredded cabbage to the skillet. Use tongs or a spatula to toss everything together thoroughly, ensuring the cabbage mixes evenly with the seasoned tofu. Stir-fry the mixture for about 4 minutes, or until the cabbage begins to soften and slightly wilt but still retains some crunch. The cabbage will release a bit of moisture during this process, which helps to deglaze the pan and incorporate all the flavorful bits stuck to the bottom.
- Combine with Sauce and Simmer to Perfection: Pour the prepared soy-vinegar sauce evenly over the tofu and cabbage mixture. Stir immediately to coat every piece with the sauce, ensuring that the liquid reaches all parts of the pan. Continue cooking for 3–5 minutes, letting the sauce bubble gently and thicken slightly. As it cooks, the tofu will soak up the savory sweetness, and the cabbage will take on a glossy, flavorful finish. Taste and adjust the seasoning if needed—add a splash of soy sauce for more saltiness, a drizzle of maple syrup for sweetness, or a touch more vinegar for brightness.
- Add Final Touches and Serve: Turn off the heat and toss in the green parts of the scallions for a fresh pop of color and mild onion flavor. Give the stir fry a final mix to distribute the greens evenly. Serve the tofu cabbage stir fry hot, either on its own as a light main dish or spooned over steamed rice, brown rice, or noodles for a heartier meal. If desired, drizzle with a little extra sesame oil for richness and sprinkle with toasted sesame seeds or crushed peanuts for extra crunch.
Notes
- Use extra oil if needed: If the pan feels too dry while stir-frying the tofu or cabbage, add a small drizzle of oil. Tofu absorbs oil quickly, and a little extra fat helps carry the flavor and prevent sticking.
- Dark soy sauce swap: If you don’t have dark soy sauce, use the same amount of light soy sauce plus ½ teaspoon of molasses. This mimics the deep color and slightly sweet taste of dark soy sauce.
- Slice the cabbage finely: Thinly shredded cabbage cooks faster, softens evenly, and blends better with the tofu. Thick pieces take longer and can turn unevenly tender.
- Adjust spice and sweetness: Tailor the chili and maple syrup to your liking. More chili adds heat, while extra syrup creates a richer, sweeter balance.
- Meal-prep friendly: This stir fry keeps well for a few days, making it ideal for make-ahead lunches or quick dinners during the week.
Chef’s Secrets for Perfect Stir Fry
The key to an irresistible tofu cabbage stir fry lies in texture balance and layering flavor.
Start by choosing super-firm or well-pressed tofu—this ensures it won’t crumble into mush when sautéed.
Crumbling the tofu by hand rather than cubing it gives a rustic, meat-like texture that holds sauces beautifully.
When cooking, let the tofu rest in the pan undisturbed for a minute or two at a time; this encourages slight browning and a deeper, nutty flavor.
Don’t rush the aromatics—allowing garlic, ginger, and scallions to release their fragrance before adding tofu ensures a rich base note that defines the whole dish.
The sauce should be whisked thoroughly to combine the vinegar, soy, and sweetener evenly; otherwise, you’ll end up with uneven seasoning.
Lastly, finish the stir fry with fresh scallion greens and a drizzle of sesame oil to lock in freshness and add that final glossy sheen.
Serving Suggestions and Pairing Ideas
This tofu cabbage stir fry is wonderfully versatile—it can be served as a standalone meal or as part of a larger spread.
For a simple weeknight dinner, pair it with steamed jasmine or brown rice, rice noodles, or quinoa for extra protein and fiber.
If you prefer something lighter, serve it over cauliflower rice or alongside a fresh cucumber salad for a refreshing contrast.
For added crunch and richness, sprinkle the dish with toasted sesame seeds, crushed peanuts, or fried shallots before serving.
A side of miso soup or vegetable spring rolls also complements the Asian-inspired flavors beautifully.
This dish can also be packed into lunch boxes—it tastes even better after resting for a few hours as the flavors meld together perfectly.
Storage Tips and Freezing Guide
To store leftovers, let the stir fry cool completely before transferring it to an airtight container.
It can be kept in the refrigerator for up to 4 days.
Reheat it in a skillet over medium heat with a splash of water or a few drops of oil to restore its moisture and shine.
If you’d like to freeze it, portion the cooled stir fry into freezer-safe containers and freeze for up to 2 months.
When ready to eat, thaw it overnight in the refrigerator and reheat as usual.
Keep in mind that while the tofu will remain flavorful, the cabbage might soften slightly after thawing—so this dish is best enjoyed fresh or refrigerated rather than frozen for long periods.
Frequently Asked Questions
1. Can I use regular tofu instead of super-firm?
Yes, you can use extra-firm tofu, but it’s best to press it thoroughly before cooking to remove excess water.
This ensures the tofu crisps up nicely in the pan and doesn’t turn soggy when mixed with the sauce. Avoid soft or silken tofu for this recipe—they’ll break apart too easily.
2. What can I substitute for cabbage?
If you don’t have cabbage, try bok choy, napa cabbage, kale, or shredded Brussels sprouts. Each offers a slightly different flavor and texture but works beautifully in a quick stir fry.
Just remember to adjust the cooking time—leafy greens cook faster, while thicker vegetables need a few extra minutes.
3. How can I make this dish gluten-free?
To make this recipe gluten-free, replace regular soy sauce with tamari or coconut aminos.
Both provide a similar umami flavor without the gluten. Check that your bouillon paste is also certified gluten-free to keep the entire dish safe for gluten-sensitive eaters.
4. Can I add more vegetables to the stir fry?
Absolutely! This dish is highly adaptable. You can toss in carrots, bell peppers, snap peas, or mushrooms for extra color and nutrition.
Just add harder vegetables earlier in the cooking process and delicate ones, like spinach, near the end to avoid overcooking.
5. What can I serve instead of rice?
If you’re avoiding rice, serve the tofu cabbage stir fry with rice noodles, soba noodles, or whole-grain couscous.
For a low-carb alternative, try zucchini noodles or cauliflower rice—they pair beautifully with the savory sauce while keeping the meal light and nutritious.
