Light yet satisfying, this Chinese tofu cabbage stir-fry makes a great weeknight meal! A high-protein recipe that is simple to prepare and ready in 30 minutes.
We are huge fans of stir-fry! They are not only delicious but also easy to make and versatile. Like my bok choy tofu stir-fry, tofu mushroom stir-fry, and green bean tofu, this cabbage tofu stir-fry is delicious, satisfying, and packed with protein.
You can have it as a light dinner or pair it with rice or noodle dishes (such as my dry wonton noodles or green curry fried rice) for a more satisfying meal. I also love serving it with side dishes such as vegan wontons or air fryer oyster mushrooms.
💚Why you will love this recipe
- Simple, delicious, and incredibly filling
- It is highly nutritious and is packed with protein + fiber
- An easily customizable recipe - feel free to use other veggies or seasonings!
- Budget-friendly and only calls for simple ingredients
🍄What you will need
📃Ingredients notes and substitutions
- Tofu - Use extra-firm or firm tofu that has been drained and pressed. Press tofu using a tofu press for at least 15 minutes before using.
- Cornstarch - Essential in making crispy pan-fried tofu. Hence, I DO NOT recommend skipping it!
- Cabbage - Savoy, napa, or green cabbage can be used. Red cabbage will also work but requires a longer cooking time. Use a bag of coleslaw mix to save time on chopping vegetables.
- Shiitake mushrooms - Other mushrooms like portobello, button, or shimeji mushrooms will also work.
- Shaoxing wine - a popular Chinese cooking wine frequently used in stir-fries. Substitute it with rice vinegar to make this recipe alcohol-free.
🔪How to make
Combine tofu, cornstarch, and salt in a container. Place the lid on and toss until tofu cubes are well-coated.
Pan-fry tofu on each side for 2-3 minutes or until most sides are golden brown. Set aside.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
While cooking tofu, mix all seasonings needed to make the stir-fry sauce.
In the same wok, add garlic and ginger, and fry for a minute until fragrant.
Add cabbage and mushrooms, and saute for a few minutes.
Lastly, add cooked tofu and stir-fry sauce and toss until everything is well mixed. Serve and enjoy your cabbage tofu stir-fry while warm!
💡Top tip
Do not overcook cabbage. You want it to retain some crunch and not become excessively soggy.
✔Helpful tips
- Use a large wok or pan - This is to ensure ingredients cook evenly and fry instead of steam.
- Adding other veggies - Feel free to add other vegetables, such as bell peppers, baby, corn, snap peas, and carrots.
- Switch up the sauce used - Either homemade or store-bought sauces will work. Some of my go-tos include my vegan stir-fry sauce, spicy teriyaki sauce, peanut sauce, or sweet chili sauce.
- Make it spicy - Add a few drops of hot sauce, a spoonful of sriracha, or some red pepper flakes to the sauce. You could also top it with some chili oil before serving.
- Storing leftovers - Leftover cabbage tofu stir-fry can be refrigerated for 3-4 days. Reheat on the stove or in the microwave.
🍚How to serve
- Garnishing - For heat, add some sriracha or chili oil. Other common toppings include chopped green onion, toasted sesame seeds, or crushed peanuts.
- Rice and noodles - Serve this stir-fry over any cooked rice or noodles. I also love serving mine with fried rice like my frozen vegetables fried rice or tofu fried rice.
- Sides and appetizers - Pair cabbage tofu stir-fry with Asian-inspired sides like vegetable lumpia, egg rolls, or air fryer rice paper rolls.
- Soups - A Chinese meal is not complete without some variation of soup! I highly recommend trying my ABC soup or napa cabbage soup.
❔Commonly asked questions
Place cabbage on a sturdy chopping board with its stem facing down. Hold it firmly, and slice it in half through the core. Cut cabbage into quarters by slicing it lengthwise through the core again.
Using your knife, carefully cut out the core. Place each quarter flat side down, then slice it into thin strips.
To prevent tofu from breaking and falling apart when stir-frying, use extra-firm or firm tofu and properly drain and press it beforehand using a tofu press. Pre-cooking tofu before adding it to the stir-fry also helps it maintain its shape.
Stir-fry cabbage on high heat to sear it quickly without losing its crispiness. Avoid overcrowding the pan, as this will trap moisture, causing the cabbage to steam rather than fry.
Lastly, be mindful to not overcook cabbage, which can cause cabbage to turn soggy and mushy.
📖 Recipe
Quick Tofu Cabbage Stir-fry
Equipment
Ingredients
For tofu
- 1 block extra-firm tofu drained, pressed, and cubed (about 14oz/400g)
- 1 tablespoon cornstarch
- ½ teaspoon salt
Stir-fry sauce
- 2 tablespoons soy sauce or tamari/shoyu (use gluten-free if needed)
- 1 tablespoon shaoxing wine or rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon coconut sugar or any other kinds of sweetener
- pinch of chili flakes (optional)
For stir-fry
- 3 cloves garlic minced
- 1 teaspoon minced ginger
- 5 cups shredded cabbage
- 8 shiitake mushrooms sliced
Instructions
- Place tofu cubes, cornstarch, and salt in a container. Place the lid on and toss until the tofu cubes are well coated.1 block extra-firm tofu, 1 tablespoon cornstarch, ½ teaspoon salt
- Heat up ½ tablespoon of oil in a non-stick wok/pan over medium-high heat. Place tofu in one layer, and cook for 2-3 minutes on each side, or until most sides are nicely browned. Set aside.
- While tofu is cooking, mix together all ingredients needed for the stir-fry sauce and set aside for later use.
- Next, add another ½ tablespoon of oil into the same wok. Stir in garlic and ginger, and fry for a minute until fragrant.1 teaspoon minced ginger, 3 cloves garlic
- Add cabbage and mushroom in next, and saute for a few minutes, or until veggies have slightly softened.5 cups shredded cabbage, 8 shiitake mushrooms
- Lastly, toss in cooked tofu along with the stir-fry sauce. Cook and fry until ingredients are hot.
- Give it a taste, adding more seasonings if needed. Serve and enjoy your tofu cabbage stir-fry while warm.
Notes
- Use a large wok or pan - This is to ensure ingredients cook evenly and fry instead of steam.
- Make it spicy - Add a few drops of hot sauce, a spoonful of sriracha, or some red pepper flakes to the sauce. You could also top it with some chili oil before serving.
- Storing leftovers - Leftover cabbage tofu stir-fry can be refrigerated for 3-4 days. Reheat on the stove or in the microwave.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Join the discussion !