This easy 15-minute Asian-inspired Cabbage Stir Fry with the tastiest tofu meat is a filling low-carb dinner with tons of flavor. Vegan, budget-friendly, and healthy. (Oil-free and gluten-free options.)
Cabbage is one of the most affordable, healthy, and low-carb vegetables, and it's also readily available. Plus, it is so versatile and filling. Once you master a few cabbage recipes, like my Best Cabbage Salad, and this Best Cabbage Soup on my site, you will have no problem finishing a head of cabbage before it goes bad.
This easy Tofu Cabbage Stir Fry is versatile and can be made with napa, savoy, red, or green cabbage.
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๐ฉ๐ผโ๐พ Ingredients
- Savoy cabbage is one of several cabbage varieties. Almost any type of cabbage will work in this recipe. Green, napa, and red cabbage are all equally delicious. Savoy is named after the Savoy region in France. In Italy, it is also known as Milan cabbage (cavolo di Milano) or Lombard cabbage (cavolo lombardo). It has wrinkled, emerald-green leaves. Shred or slice the cabbage thinly so it caramelizes in the pan.
- Super-firm or extra-firm tofu is required for this Tofu Cabbage Stir-Fry recipe. Both have a firm texture that can easily be grated using the largest holes on a box grater. Plus, they are rich in plant-based protein and heart-healthy fats. Super-firm tofu comes pre-pressed and therefore requires no additional pressing. Pat the block dry. If using extra-firm, press it for about 15 minutes before using, and pat dry using a paper or kitchen towel to remove excess moisture.
- Garlic (not shown) is grated directly into the skillet with the tofu and cabbage to enhance the flavor and aroma of this stir fry.
- Scallions (or green onions) are optional. They are added at the end for even more flavor.
- Ginger enhances the taste and aroma of this simple Asian stir-fry sauce. Grating the ginger intensifies its flavor even more.
- Soy sauce, dark soy sauce, and gluten-free tamari all work well. Use a low-sodium variety for a healthier meal.
- Toasted sesame oil has a rich and nutty taste, with a distinctive roasted sesame flavor that adds depth and complexity to this stir-fry sauce. Omit for oil-free.
- Cornstarch is an optional ingredient used to thicken the sauce.
- Hot sauce adds a kick but can be omitted for non-spicy.
See the recipe card for quantities.
๐ฅฌ Substitutions
- Cabbage - Savoy, napa, green, or red cabbage all work in the tofu stir-fry recipe. To save time, use a bag of pre-packaged slaw that comes with shredded carrots.
- Oil-free - For oil-free, use vegetable broth to sautรฉ the cabbage and tofu, and omit the toasted sesame oil
- Tofu - use soy curls, chickpeas, or crumbled tempeh instead
- White pepper - substitute with black pepper as needed
For more easy and healthy Asian-inspired recipes, visit my Vegan Asian Recipes page. Or if you are in the mood for healthy comfort food, try this Mexican Orzo.
๐ Instructions
๐ช How to Cut Cabbage
Use this method for savoy, green, and napa cabbage: Remove any brown or wilted leaves on the very outside of the cabbage. Then cut the cabbage into two equal parts, right through the stem or core at the bottom. This thick stem needs to be removed as it is too fibrous to eat. To remove it, cut the โhalfโ in half again. This is now one-quarter head of cabbage. Place the quarter-head flat side down onto the board, and slice the core out. Discard of the core.
To shred the cabbage, place the flat side down onto the board and start making long, thin, slices through the cabbage.
Step 1. Grate the tofu using the largest holes on a box grater. You can grate it right into the saucepan or wok to make things easier.
Step 2. Cook the tofu: Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu and sautรฉ for about 5 minutes, or until lightly golden. Add a splash of water if the tofu starts to stick to the pan. (If grating the tofu directly into the saucepan, drizzle the oil on top instead.)
Step 3. Add the veggies: Transfer the cabbage, and garlic to the skillet and sautรฉ for about 3 minutes more, or until the cabbage is just wilted.
Step 4. Meanwhile, make the sauce. Mix the soy sauce, rice vinegar, maple syrup, ginger, toasted sesame oil (if using), hot sauce (if using), and white pepper in a medium bowl. Add the cornstarch mixture for a thicker sauce. Pour the sauce into the skillet and cook for about 2 minutes more, or until warmed through.
๐ก Expert Tips
- To make this low-carb Tofu Cabbage Stir Fry even more quickly: Use bagged pre-shredded coleslaw mix to replace the one-half head of cabbage.
- Use a large wok or skillet so the tofu and cabbage have enough space to brown evenly. Do not overcrowd the pan.
- Grate the tofu, and press the garlic directly into the wok or skillet for easy clean up, and to make this stir fry even more quickly.
- Double the Easy Asian Stir-Fry Sauce recipe and use it in your stir-fry dishes throughout the week. It's so versatile. Refrigerate leftovers in an airtight container for up to 5 days.
- Storage: Transfer any remaining Low-Carb Cabbage and Tofu Stir Fry to an airtight container and refrigerate for up to 4 days.
- For serving: Serve it with quinoa, farro, rice, and noodles, or use a high-protein low-carb tortilla to make a wrap. This healthy Asian Tofu Cabbage Stir-Fry recipe also tastes great on its own.
๐๐ฝโโ๏ธ Recipe FAQs
One cup (70g) of shredded cabbage has 17 kcals, and 0.9g protein.
Do not wash the cabbage until you are ready to use it. For this tofu cabbage stir-fry recipe, only wash and shred the half you are using. Store the remaining one-half head of cabbage in the crisper drawer, preferably in a large plastic storage bag or airtight container to hold in its natural moisture. Use one head of cabbage within a month, though they can last for up to two months when stored properly.
You can prep this recipe up to one day ahead of time. Grate the tofu, slice the cabbage, and grate the ginger and garlic ahead of time. Refrigerate them in separate airtight containers until you are ready to make the stir fry. This recipe will last in the refrigerator for 4 to 5 days.
๐ฝ Related Recipes
๐ฉ๐ฝโ๐ณ Made This Recipe?
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๐ Recipe
Tofu Cabbage Stir Fry (Low Carb)
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Ingredients
- Drizzle of oil or veggie broth
- 14 to 16 ounces extra-firm tofu or super-firm tofu*
- ยฝ medium head savoy cabbage or napa, green, or red cabbage
- 3 large cloves garlic
For the Easy Stir Fry Sauce:
- ยผ cup soy sauce or tamari (preferably low sodium)
- 3 to 4 tablespoons rice vinegar
- 1 tablespoon plus 1 teaspoon maple syrup
- 2 teaspoons minced or grated ginger
- 2 teaspoons toasted sesame oil or plain sesame oil (optional but recommended)
- 2 teaspoons hot sauce (optional)
- ยฝ teaspoon ground white pepper
- 2 teaspoons cornstarch dissolved in 1 tablespoon plus 1 teaspoon water (optional for a thicker sauce)
- 4 scallions thinly sliced (green and white parts)
Instructions
- Press the tofu briefly beforehand to remove excess liquid if using extra-firm tofu. (Super-firm tofu does not require pressing.) Pat the block dry with a kitchen or paper towel.
- Grate the tofu using the largest holes on a box grater.
- Cook the tofu: Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook for about 5 minutes, or until lightly golden. Add a splash of water if the tofu starts to stick to the pan.
- Add the veggies: Transfer the cabbage, and garlic to the skillet and cook for about 3 minutes more, or until the cabbage is just wilted.
- Meanwhile make the sauce. Mix the soy sauce, rice vinegar, ginger, toasted sesame oil (if using), hot sauce (if using), and white pepper in a medium bowl. Add the cornstarch mixture for a thicker sauce.
- Pour the sauce into the skillet and cook for about 2 minutes more, or until warmed through.
- Add the scallions (if using)and mix well to combine.
Notes
-
- To make this faster: Use a bag of pre-shredded coleslaw mix to replace the one-half head of cabbage.
-
- Use a large wok or skillet so the tofu and cabbage have enough space to brown evenly.ย
-
- Grate the tofu, and press the garlic directly into the wok or skillet for easy clean up.
-
- Storage: Transfer any remaining Low-Carb Cabbage and Tofu Stir Fry to an airtight container and refrigerate for up to 4 days.
-
- For serving: Serve it with quinoa, farro, rice, noodles, or use a high-protein low-carb tortilla to make a wrap. This healthy Asian Cabbage Stir Fry recipe also tastes great on its own.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Abha says
Loved this recipe. It is flavorful and very easy to make.
Nisha Melvani, RDN says
Glad you enjoyed it. I love this one. Thank you.
Beth Wallingford says
This was so good! I did cheat and used a whole bag of coleslaw. We had brown rice from a previous dinner which I put in the bottom of the and topped the tofu cabbage stir fry with dried chickpeas and lentils also from another meal. They added a nice crunch on top. Delicious meal that I plan to make again and again.
Nisha Melvani, RDN says
Sounds very delicious!
Rina Dror says
Another one of the recipes I made and liked.
Nisha Melvani, RDN says
So happy to hear. Thank you.
Suzanne says
Nisha,
I never leave recipe comments, but this recipe was so amazing: inexpensive, healthy, and super easy and quick. My husband raved over it, and he jokes that he is an "involuntary vegan," as that is how I cook. I told my friends about this dish, and am going to make it for them next week. I know they will love it.
I am so happy to have discovered your site, and look very much forward to trying out other of your recipes. My husband and I have lowered our cholesterol, etc, by cooking healthy foods, and I feel lucky to have found a source of nutritious, delicious, and affordable recipes. I am going to share them with my friends and former students, many of whom are at college.
Thank you for sharing your knowledge and hard-won expertise. You are creating a ripple effect, as these healthy and delicious recipes will spread out into the world, I am sure!
Nisha Melvani, RDN says
Wow! What a lovely comment. Thank you for this gift! It's so motivating to know that my recipes are truly helping others. Have a great week.
Lois Summey says
I used this sauce recipe to make a veggie stir-fry for dinner tonight. It was delicious - just the right amount of heat, sweet & savory. Will definitely make it again.
Nisha Melvani, RDN says
Thank you for leaving a comment. I'm so glad you like the sauce!
LJ says
I had a 1/2 cabbage leftover in my fridge, and a block of firm tofu on hand, so I said, I bet Nisha has a recipe with these ingredients! I made this ultra-tasty yet so simple recipe for dinner tonight! I put it on a wrap and it was gobbled down in no time flat! I added a can of tiny peas to the leftovers and will enjoy again one evening this week. I thought the peas would be tasty with the heat of the sauce.
I plan to use the sauce recipe for other stir fry dishes. I did not use the cornstarch thickener and it was fine without it.
Nisha Melvani, RDN says
Love the addition of peas! Thank you for sharing. So glad you enjoyed it!
LJ says
The peas gave it a nice sweetness and extended to another meal. Thank you!
Nisha Melvani, RDN says
So happy to hear! Thank you.
Olga says
Indeed, this is a very tasty and easy to make recipe!
Thank you!
Nisha Melvani, RDN says
I'm so glad you enjoyed it! Thank you for letting me know. Have a great weekend.
Pamela says
I totally love your recipes!
But in this one you forgot to put the maple siroup on the ingrediens list...
๐
Thanks a lot for your effort and inspiration!
Nisha Melvani says
So sorry!!! I just updated it.
Bridget says
I really enjoyed this. Will be making again ๐
Nisha Melvani says
I'm thrilled it was a hit. Thank you.