Looking for a quick, nutritious weeknight dinner that doesn’t compromise on flavor? This Cabbage Stir-Fry with Tofu has become my go-to recipe when I need something healthy and satisfying in a pinch. What I love most about this dish is how it transforms humble cabbage into a delicious, crisp-tender vegetable that pairs perfectly with protein-rich tofu. The best part? It comes together in under 30 minutes!
Ingredients
- 1 block (14 oz) firm tofu, pressed and cut into 1-inch cubes
- 1 medium head of cabbage, chopped into bite-sized pieces
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 carrots, julienned
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Green onions for garnish (optional)
Instructions
- Press your tofu for at least 15 minutes to remove excess moisture. While waiting, prepare your vegetables.
- Toss the tofu cubes with cornstarch, salt, and pepper until evenly coated.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add the tofu and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same pan, add sesame oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- Add cabbage and carrots, stir-frying for 3-4 minutes until the cabbage begins to soften but remains crisp.
- Return tofu to the pan, add soy sauce, and toss everything together for 2-3 minutes.
- Taste and adjust seasoning as needed. Garnish with green onions if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Recipe Notes
For the crispiest tofu, make sure to press it well before cooking. If you’re short on time, you can use pre-pressed tofu. The key to perfect stir-fry is high heat and quick cooking – don’t overcrowd your pan, or the vegetables will steam instead of staying crisp. Feel free to adjust the soy sauce amount based on your preference for saltiness.
This dish stores well in the refrigerator for up to 3 days, making it perfect for meal prep. If you’re looking to add more heat, try adding a tablespoon of chili garlic sauce or a sprinkle of red pepper flakes. For extra texture, consider adding some cashews or peanuts just before serving.
Remember that cabbage will release some water as it cooks, so don’t be tempted to add extra liquid at the beginning. The end result should be flavorful but not soggy. If you’re serving this as a main dish, it pairs wonderfully with steamed rice or noodles.
Cabbage Stir-Fry with Tofu
Ingredients
- 1 block 14 oz firm tofu, pressed and cut into 1-inch cubes
- 1 medium head of cabbage chopped into bite-sized pieces
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 2 carrots julienned
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Green onions for garnish optional
Instructions
- Press your tofu for at least 15 minutes to remove excess moisture. While waiting, prepare your vegetables.
- Toss the tofu cubes with cornstarch, salt, and pepper until evenly coated.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add the tofu and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same pan, add sesame oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- Add cabbage and carrots, stir-frying for 3-4 minutes until the cabbage begins to soften but remains crisp.
- Return tofu to the pan, add soy sauce, and toss everything together for 2-3 minutes.
- Taste and adjust seasoning as needed. Garnish with green onions if desired.
