Stir-Fried Tofu and Cabbage

Bianca

Founder of Red Recipe

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The first time I whipped up this Stir-Fried Tofu and Cabbage, I was a little apprehensive. My family can be a tough crowd when it comes to tofu, often finding it bland or texturally uninteresting. However, this dish was a game-changer. The aroma alone, a tantalizing blend of ginger, garlic, and savory soy, had everyone peeking into the kitchen. When it hit the table, even my most skeptical child took a bite, then another, and then asked for seconds! The combination of perfectly browned, flavorful tofu cubes nestled amongst tender-crisp cabbage and vibrant carrots, all coated in a light yet deeply satisfying sauce, was an instant hit. It wasn’t just “good for a tofu dish”; it was genuinely delicious, full stop. Since then, it’s become a regular in our meal rotation. It’s quick enough for a busy weeknight, packed with wholesome ingredients, and so incredibly versatile. I’ve tweaked it here and there, playing with different vegetables and spice levels, but the core combination of tofu and cabbage remains a comforting and surprisingly exciting pairing. This recipe is my go-to for a healthy, flavorful, and crowd-pleasing meal that leaves everyone feeling good.

Ingredients for Our Delicious Stir-Fried Tofu and Cabbage

Here’s what you’ll need to create this vibrant and satisfying stir-fry. Each ingredient plays a crucial role in building layers of flavor and texture.

For the Tofu & Marinade:
- 1 (14-16 ounce) block extra-firm tofu: Pressed for at least 30 minutes and cut into 1-inch cubes. This is our protein powerhouse, and pressing ensures it gets wonderfully crispy.
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free): Adds a deep, savory umami flavor to the tofu.
- 1 tablespoon cornstarch (or arrowroot starch): Helps create a light, crispy coating on the tofu and thickens the sauce slightly.
- 1 tablespoon rice vinegar: Provides a touch of acidity to brighten the marinade.
- 1 teaspoon toasted sesame oil: Lends a nutty, aromatic depth to the tofu.
For the Stir-Fry Sauce:
- 1/4 cup low-sodium soy sauce (or tamari): The savory base of our delicious sauce.
- 2 tablespoons rice vinegar: Adds a tangy counterpoint to the savory notes.
- 1 tablespoon maple syrup (or agave nectar or brown sugar): Provides a touch of sweetness to balance the flavors. Adjust to your preference.
- 1 tablespoon toasted sesame oil: Enhances the sauce with its distinctive nutty aroma.
- 1 teaspoon cornstarch (or arrowroot starch): To thicken the sauce to a perfect coating consistency.
- 1/2 teaspoon ground ginger (or 1 tablespoon freshly grated ginger): Adds a warm, zesty kick. Fresh ginger offers a brighter flavor.
- 2 cloves garlic, minced (about 1 tablespoon): An essential aromatic for a flavorful stir-fry.
- Pinch of red pepper flakes (optional): For a hint of heat, adjust to your liking.
For the Stir-Fry Vegetables & Aromatics:
- 1 tablespoon avocado oil (or other high-heat cooking oil): For stir-frying; avocado oil has a high smoke point.
- 1 medium onion, thinly sliced: Adds a foundational sweetness and aroma when sautéed.
- 2 carrots, julienned or thinly sliced into rounds: Provide sweetness, color, and a pleasant crunch.
- 1/2 medium head of green cabbage (about 4-5 cups), thinly shredded or chopped: The star vegetable, it becomes tender-crisp and slightly sweet when stir-fried.
- 1 red bell pepper, thinly sliced (optional): Adds sweetness, color, and extra vitamins.
- 2-3 green onions, chopped (greens and whites separated): Whites are used for cooking, greens for garnish, adding a fresh, mild onion flavor.
For Garnish (Optional):
- Toasted sesame seeds: For a nutty crunch and visual appeal.
- Fresh cilantro, chopped: Adds a burst of freshness.

Step-by-Step Instructions for Perfect Stir-Fried Tofu and Cabbage

Follow these steps carefully to achieve a restaurant-quality stir-fry at home, with perfectly cooked tofu and crisp-tender vegetables.

Prepare the Tofu:
- If you haven’t already, press your tofu. Wrap the block in a few layers of paper towels or a clean kitchen towel. Place something heavy on top (like a cast iron skillet or a few heavy books) and let it press for at least 30 minutes, or up to an hour. This removes excess water, allowing the tofu to absorb more flavor and get crispier.
- Once pressed, cut the tofu into 1-inch cubes.
- In a medium bowl, gently toss the tofu cubes with 2 tablespoons soy sauce (or tamari), 1 tablespoon rice vinegar, and 1 teaspoon toasted sesame oil. Let it marinate for at least 15-20 minutes while you prepare the other ingredients. The longer it marinates, the more flavorful it will be.
- Just before cooking, sprinkle the marinated tofu with 1 tablespoon of cornstarch and toss gently to coat evenly. This coating is key to a crispy exterior.
Prepare the Stir-Fry Sauce:
- In a small bowl, whisk together 1/4 cup soy sauce (or tamari), 2 tablespoons rice vinegar, 1 tablespoon maple syrup, 1 tablespoon toasted sesame oil, 1 teaspoon cornstarch, ground ginger (or fresh), minced garlic, and red pepper flakes (if using). Set aside. Whisking the cornstarch in well prevents lumps.
Prepare the Vegetables:
- Wash and chop/slice all your vegetables: onion, carrots, cabbage, bell pepper (if using), and green onions (separating whites and greens). Having everything prepped (“mise en place”) is crucial for a successful stir-fry, as the cooking process is quick.
Cook the Tofu:
- Heat 1/2 tablespoon of the avocado oil in a large skillet or wok over medium-high heat. The pan should be hot enough that a drop of water evaporates quickly.
- Carefully add the cornstarch-coated tofu cubes in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
- Cook for 3-5 minutes per side, until golden brown and crispy. Use tongs or a spatula to gently turn the tofu.
- Once cooked, remove the tofu from the skillet and set it aside on a plate.
Stir-Fry the Vegetables:
- Add the remaining 1/2 tablespoon of avocado oil to the same skillet. If the pan looks dry, you can add a touch more.
- Add the sliced onion and the white parts of the green onions. Stir-fry for 1-2 minutes until the onion begins to soften and become translucent.
- Add the julienned or sliced carrots and the sliced red bell pepper (if using). Stir-fry for another 2-3 minutes, until they are slightly tender but still have a bit of crunch.
- Add the shredded cabbage to the skillet. Stir-fry for 3-5 minutes, or until the cabbage wilts to your desired tenderness. Some prefer it very crisp, others softer. Stir frequently to ensure even cooking.
Combine and Finish:
- Give the prepared stir-fry sauce a quick whisk (as the cornstarch may have settled) and pour it over the vegetables in the skillet.
- Bring the sauce to a simmer, stirring constantly. It will thicken in about 1-2 minutes.
- Return the cooked tofu to the skillet. Gently toss everything together to coat the tofu and vegetables evenly with the sauce. Cook for another minute to heat the tofu through.
- Remove from heat.
Serve:
- Serve the Stir-Fried Tofu and Cabbage immediately. Garnish with the green parts of the chopped green onions and toasted sesame seeds, if desired. Enjoy your delicious and healthy meal!

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Nutrition Facts: A Healthy Choice

This Stir-Fried Tofu and Cabbage is not only delicious but also packed with beneficial nutrients.

Servings: This recipe yields approximately 4 servings.
Calories per serving: Approximately 300-380 calories (this can vary based on exact ingredient amounts and oil used).
Key Nutrition Highlights:
1. Protein (approx. 18-22g per serving): Primarily from the tofu, essential for muscle repair, satiety, and overall body function. A great plant-based protein source.
2. Fiber (approx. 7-9g per serving): Abundant from the cabbage, carrots, and other vegetables, promoting digestive health, helping to regulate blood sugar, and contributing to fullness.
3. Vitamin C (High): Cabbage and bell peppers are excellent sources of Vitamin C, a powerful antioxidant that supports the immune system and collagen production.
4. Healthy Fats (Moderate): Primarily unsaturated fats from the avocado oil and sesame oil, which are beneficial for heart health. Tofu also contributes some healthy fats.
5. Low in Saturated Fat: Being plant-based, this dish is naturally low in unhealthy saturated fats, making it a heart-healthy option.

Preparation Time: Quick and Easy

This dish comes together surprisingly fast, making it perfect for weeknight dinners.

Tofu Pressing: 30 minutes (mostly inactive time)
Tofu Marinating: 15-20 minutes (can be done while prepping veggies)
Vegetable & Sauce Prep: 15-20 minutes
Cook Time: 15-20 minutes
Total Active Time: Approximately 30-40 minutes
Total Time (including pressing & marinating): Approximately 1 hour to 1 hour 20 minutes.
- Short Description: While the tofu pressing takes a little foresight, the active chopping and cooking process is swift, allowing you to get a nutritious and flavorful meal on the table in about an hour, with much of that time being hands-off.

How to Serve Your Stir-Fried Tofu and Cabbage

This versatile dish can be served in numerous delightful ways. Here are some popular options:

With Grains:
- Steamed Rice: The classic pairing.
  - White Jasmine Rice: Fluffy and aromatic.
  - Brown Rice: A healthier, nuttier option with more fiber.
  - Basmati Rice: Long-grained and fragrant.
- Quinoa: A complete protein grain, adding an extra nutritional boost and a slightly different texture.
- Cauliflower Rice: For a low-carb, grain-free option.
With Noodles:
- Rice Noodles (Pad Thai style or Vermicelli): Light and quickly absorb the sauce.
- Soba Noodles: Nutty buckwheat noodles offer a lovely contrast.
- Udon Noodles: Thick, chewy wheat noodles make for a hearty meal.
- Ramen Noodles (without the seasoning packet): A quick and easy noodle base.
As a Standalone Dish:
- Enjoy it on its own for a lighter, low-carb meal, especially if you’ve packed it with plenty of vegetables.
Garnishes & Toppings (to elevate flavor and presentation):
- Toasted Sesame Seeds: Add a nutty crunch and visual appeal.
- Chopped Green Onions (scallions): Fresh, mild oniony bite.
- Fresh Cilantro Leaves: Bright, herbaceous notes.
- A Squeeze of Lime Juice: Adds a final burst of freshness and acidity.
- Chili Garlic Sauce or Sriracha: For those who like an extra kick of heat.
- Crushed Peanuts or Cashews: For added crunch and richness.
In Lettuce Wraps:
- Spoon the stir-fry into crisp lettuce cups (like butter lettuce or romaine hearts) for a light and refreshing meal.

Additional Tips for Stir-Fry Success

Mastering the art of stir-frying can elevate your home cooking. Here are 8 essential tips:

Press That Tofu Thoroughly: This is non-negotiable for crispy tofu. Excess water prevents browning and results in steamy, soft tofu. Use a tofu press or the weighted-plate method for at least 30 minutes. The drier the tofu, the better it will crisp up and absorb flavors.
High Heat is Your Friend: Stir-frying is a high-heat cooking method. Ensure your wok or large skillet is properly preheated before adding ingredients. This quick cooking at high temperature sears the food, locking in flavors and creating that desirable “wok hei” (breath of the wok) character if you’re using a wok.
Don’t Overcrowd the Pan: Adding too many ingredients at once lowers the pan’s temperature, leading to steaming rather than searing. Cook tofu and vegetables in batches if necessary to maintain high heat and achieve proper browning and crisp-tender results.
Mise en Place is Key: This French term means “everything in its place.” Stir-frying happens fast, so have all your ingredients (vegetables chopped, sauce mixed, tofu prepped) ready to go before you even turn on the stove. There’s no time to chop an onion while other things are cooking.
Cut Vegetables Uniformly: Try to cut your vegetables into similar-sized pieces. This ensures they cook evenly. Harder vegetables like carrots should be cut smaller or added earlier than softer ones like bell peppers or leafy greens like cabbage.
Get Your Sauce Right: Whisk your sauce ingredients thoroughly, especially the cornstarch, to avoid lumps. Taste and adjust the seasoning before adding it to the stir-fry. You can easily tweak sweetness, saltiness, or acidity. Remember, the sauce will thicken quickly once it hits the hot pan.
Add Ingredients Strategically: Start with aromatics like garlic and ginger (or onions, in this case), then add harder vegetables that take longer to cook (like carrots), followed by softer vegetables (like cabbage and bell peppers). Protein is often cooked separately first and added back at the end.
Keep it Moving: Stir and toss the ingredients frequently to ensure even cooking and prevent burning. This is especially important with the high heat involved in stir-frying. Use a spatula or wok chuan (ladle) that’s suitable for your pan.

Frequently Asked Questions (FAQ) about Stir-Fried Tofu and Cabbage

Here are answers to some common questions you might have about this recipe:

Q: Can I use a different type of tofu?
- A: Extra-firm or firm tofu is highly recommended for this recipe because it holds its shape well during stir-frying and gets a good crispy texture. Silken or soft tofu will fall apart. Super-firm tofu (often vacuum-packed and pre-pressed) is also an excellent choice and can save you the pressing step.
Q: How can I make this dish spicier or milder?
- A: To make it spicier, increase the amount of red pepper flakes in the sauce. You can also add a dash of sriracha, chili garlic sauce, or a thinly sliced fresh chili (like jalapeño or Thai chili) along with the aromatics. To make it milder, omit the red pepper flakes entirely.
Q: Is this recipe gluten-free?
- A: Yes, it can easily be made gluten-free. The main ingredient to watch is soy sauce. Simply substitute traditional soy sauce with tamari (which is typically gluten-free, but always check the label) or certified gluten-free soy sauce. Also, ensure your cornstarch is pure cornstarch without any wheat-based additives if you are highly sensitive.
Q: What other vegetables can I add to this stir-fry?
- A: This recipe is very versatile! Feel free to add or substitute other vegetables like broccoli florets, snow peas, snap peas, mushrooms (shiitake, cremini), bok choy, zucchini, or water chestnuts. Adjust cooking times based on the vegetable’s density.
Q: How do I prevent the tofu from sticking to the pan?
- A: Ensure your pan is sufficiently hot before adding the oil and then the tofu. The cornstarch coating also helps create a barrier. Don’t try to move the tofu too soon; let it form a golden crust on one side before flipping. Using a good quality non-stick skillet or a well-seasoned wok also helps.
Q: Can I make this stir-fry ahead of time?
- A: While stir-fries are best enjoyed fresh, you can do some prep ahead. Chop all vegetables and mix the sauce ingredients (store separately in the fridge). You can also press and marinate the tofu a day in advance. Cook just before serving for the best texture. Leftovers can be stored, but the vegetables may lose some crispness.
Q: Is this recipe vegan and vegetarian?
- A: Yes, this recipe as written is fully vegan and vegetarian. All ingredients are plant-based. If you use maple syrup or agave instead of honey (which isn’t in this recipe but is a common sweetener), it remains vegan.
Q: How do I store and reheat leftovers?
- A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a skillet over medium heat with a splash of water or broth to prevent drying out, or microwave it. The tofu may not be as crispy upon reheating, but it will still be flavorful.