Vegan Tofu Cabbage Stir-fry with Mushrooms

If you are looking for an effortless weeknight dinner, this tofu cabbage stir-fry is right up your alley! It is easy to throw together yet tastes incredible. I love serving it with a bowl of rice or gochujang fried rice, or bami goreng to make a meal! 

💚Why you will love this recipe 

• A crowd-pleaser - You will never go wrong with stir-fries, in my opinion! Featuring crunchy cabbage, mushrooms, and crispy tofu cooked in a Chinese-inspired stir-fry sauce, even veggie haters will love this dish. 
• Low effort, simple, and quick - Everything comes together in 30 minutes, making it the perfect recipe if you need something fast and easy. 
• Versatile - You can pair it with rice, noodles, or other Asian main dishes. Or, simply have it on its own as a light lunch! 
• Perfect for meal prep - Did I mention that this mushroom tofu stir-fry is freezable too? You can easily multiply the ingredients to make a larger batch, so you will have healthy meals ready to go on busy workdays! 

🍄What you will need 

📃Ingredients notes and substitutions 

• Tofu - Make sure to use extra-firm tofu that has been drained and pressed, either by using a tofu press or stacking something heavy on top. I recommend checking out this post on how to press tofu if you are unsure how to do so. 
• Shiitake mushrooms - You can substitute it with an equal amount of button mushrooms or baby Portobello mushrooms. 
• Coconut sugar - Other sweeteners like maple syrup, cane sugar, or brown sugar can be used in place. 
• Shaoxing wine - a popular variety of Chinese cooking wine frequently used in stir-fries. Substitute it with rice vinegar to make this recipe alcohol-free. 

🔪How to make 

Here is a quick rundown of the steps to make vegan tofu cabbage stir-fry. As usual, the full detailed recipe will be in the recipe card at the bottom of this post. 

Start by combining tofu with cornstarch and salt. Then, pan-fry them in a non-stick wok/pan for 2-3 minutes on each side until most sides are golden brown. Set aside. 

In the same wok, add garlic and ginger, and fry for a minute until fragrant. Stir in cabbage and mushrooms, and saute for a few minutes. 

Lastly, add cooked tofu along with the stir-fry sauce, and toss until everything is well-mixed. Serve your vegan cabbage stir-fry, and enjoy while hot! 

✔Helpful tips 

• Use extra-firm or firm tofu. Other varieties of tofu like medium and soft tofu simply will not work, as they will fall apart easily, making them unsuitable for stir-fries. 
• You can also choose to bake your tofu. Place coated tofu cubes on a lined baking sheet, and bake them at 200C/400F for 20-25 minutes, or until golden brown. 
• I recommend using a non-stick wok to make this cabbage mushroom stir-fry to ensure everything cooks evenly and prevent ingredients from leaping out of the pan. You could also use a large non-stick/cast-iron pan. 
• Make sure all ingredients are prep ahead of time. Stir-frying is a speedy process and requires constant stirring. 
• Be careful not to overcook your veggies. You will want your cabbage to be tender but still slightly crunchy. 

✨Variations/add-ins

Oil-free - For tofu, you can either pan-fry it in a good non-stick wok/pan without oil or bake it at 200C/400F for 20-25 minutes. Use ¼ cup of water to saute your vegetables, adding more if veggies start sticking to the pan. 

Cabbage - You can use other types of cabbage instead of regular ones like napa cabbage and red cabbage. 

Noodles - To make this tofu cabbage stir-fry more filling, toss in some cooked noodles, be it soba, ramen, or regular wheat noodles. You might have to double the ingredients for the stir-fry sauce and add it to taste. 

Make it spicy - To make spicy cabbage stir-fry, add a spoonful of sambal oelek or sriracha. Alternatively, you can top it with hot sauce or chili flakes right before serving. 

🍚How to serve 

• Toppings - Top tofu cabbage stir-fry with chopped green onion, cilantro, chili flakes, or toasted sesame seeds for some extra texture and flavor. 
• Grains - Serve it with some cooked grains, be it brown rice, Jasmine rice, basmati, or quinoa. You could also make fried rice like vegan nasi goreng or sambal fried rice. 
• Other main dishes - If serving a crowd, you can make other complimentary mains like Chinese vegetable curry, Szechuan tofu, or Mee Siam goreng to go with your mushroom tofu stir-fry. 
• Soups - Asian soups like wakame miso soup, napa cabbage soup, or gochujang soup pair beautifully with this dish. 

❄Storing suggestions 

Fridge - Keep vegan tofu cabbage stir-fry in a sealed container, and it can be refrigerated for 3-4 days. 

Freezer - This stir-fry is freezable too! Before freezing, portion it up into individual servings. They can be frozen for up to 3 months. Just keep in mind that the texture of tofu will alter slightly and becomes chewier. 

Reheating - If reheating from frozen, let it thaw completely first, either in the fridge overnight or on the countertop for a couple of hours. Then, you can either heat it in the microwave or in a pan on the stove. 

❔Commonly asked questions

🍽More vegan stir-fries

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