Tofu Cabbage Stir Fry
A flavorful and easy tofu cabbage stir fry made with crisp vegetables, golden tofu, and a perfectly balanced soy-garlic sauce. This quick vegan dish is high in protein, rich in fiber, and ready in just 30 minutes—ideal for healthy weeknight meals or meal prepping.
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.
