Tofu Cabbage Stir Fry (Low Carb, High Protein)

Name: Tofu Cabbage Stir Fry (Low Carb)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: Drizzle of oil (or veggie broth); 14 to 16 ounces extra-firm tofu (or super-firm tofu*); 1/2 medium head savoy cabbage (or napa, green, or red cabbage); 3 large cloves garlic; 1/4 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)); 1/2 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))

↓ Jump to Recipe

Pin the Recipe

If you're craving a quick, healthy dinner with tons of flavor, this low-carb Tofu Cabbage Stir Fry delivers. Ready in about 15 minutes, it's high-protein, budget-friendly, and perfect served on its own or over cauliflower rice - ideal for a fast weeknight meal that doesn't skimp on taste.

Cabbage stir-fry with grated tofu, chopped scallions, and sliced hot red pepper in a white bowl with a bowl of quinoa and sliced cucumbers.

Save This Recipe!

Type your email & I'll send it to you!

👩🏽‍⚕️ Nutritionist's Note

Why Cabbage Stir Fry Is Great for Lighter, Filling Meals:

Good source of plant protein from tofu.
Easy way to eat more cruciferous veggies.
Cabbage is very low in calories but high in volume, which helps you feel full with fewer calories - a helpful combo for weight management.
Keeping the sauce light adds flavor without turning this into a heavy, high-calorie dish you would only eat occasionally.

Jump to:

👩🏽‍⚕️ Nutritionist's Note
👩🏼‍🌾 Ingredients
🥬 Substitutions
📝 Tips for Making Tofu Cabbage Stir Fry
Tofu Cabbage Stir Fry (Low Carb)
⚖️ Convert the Recipe to Metric (g & mL)
✔️ Storage & Meal Prep Tips
🍜 How to Serve
🥬 More Cabbage Recipes
🙋🏽‍♀️ Recipe FAQs
🛍️ Shop Recipe Cookware and Ingredients
👩🏽‍🍳 Made this recipe?
🍽 Related Recipes
💬 Comments

👩🏼‍🌾 Ingredients

For the stir fry:

Savoy cabbage, block of extra-firm tofu, and three scallions on a gray backdrop.

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.

For the sauce:

Sesame oil, soy sauce, rice vinegar, maple syrup, white pepper, cornstarch, ginger, and hot sauce in small bowls and jars on a gray background.

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 printable recipe card below for quantities.

🥬 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient 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 sauté the cabbage and tofu, and omit the toasted sesame oil.
Tofu - Use hydrated soy curls, chickpeas, or crumbled tempeh instead.
White pepper - Substitute with black pepper as needed.

📝 Tips for Making Tofu Cabbage Stir Fry

These additional tips will help you get the best results from this recipe.

A box grater next to a pile of shredded tofu, one head garlic, tamari in a white bowl, and a knob of ginger.

Grate the tofu using the largest holes of a box grater.

Grated tofu cooking in a large stainless steel sauté pan.

You can grate the tofu directly into the skillet for easy clean up, and to make this stir fry even more quickly.

Cabbage and grated tofu cooking in a large stainless steel sauté pan.

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.

Cabbage and grated tofu cooking in a stainless steel sauté pan with ginger, and stir-fry sauce.

Use a large wok or skillet so the tofu and cabbage have enough space to brown evenly. Do not overcrowd the pan.

⚖️ Convert the Recipe to Metric (g & mL)

Use these AI tools to do this:

✔️ Storage & Meal Prep Tips

These simple steps help preserve freshness and flavor:

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently in a skillet with a splash of water or broth to loosen the sauce and keep the cabbage from drying out.
You can also reheat in the microwave, but cover loosely so it stays moist.
For meal prep, portion into containers with rice, quinoa, or cauliflower rice for easy grab-and-go lunches.
If you want the best texture, store any crunchy toppings (like sesame seeds or scallions) separately and add just before serving.
Double the stir fry sauce 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.

🍜 How to Serve

This stir fry is great on its own, but it also pairs well with these easy add-ons if you want to make it more filling:

Serve on its own as a light, quick main.
Finish with sesame seeds, sliced green onions, or chili crisp for extra flavor and texture.
Spoon over rice, jasmine rice, or brown rice for a more filling meal.
Keep it low-carb by serving over cauliflower rice or shredded lettuce.
Add to rice noodles or soba for an easy noodle bowl.

🥬 More Cabbage Recipes

This 6-ingredient Red Cabbage Salad is packed with antioxidants, and takes just 5 minutes to make.

5-minute vibrant Cabbage Carrot Salad combines the crunch of shredded cabbage and carrots with the rich flavors of pistachios and sesame seeds.

Crunchy and delicious Curried Cabbage Salad is a healthy alternative to vegan coleslaw, and comes together quickly.

Easy and flavorful, Best Cabbage Soup will leave you feeling full for hours.

More vegan cabbage recipes.

🙋🏽‍♀️ Recipe FAQs

Why grate the tofu instead of cubing it?

Grating gives the tofu more surface area, so it browns better and soaks up more sauce, creating a more "meaty" texture throughout the stir-fry.

How can I add more vegetables to a stir fry?

Vegetables that cook quickly and stay slightly crisp work best in stir-fries. Bell peppers, mushrooms, snap peas, shredded carrots, zucchini, and thinly sliced broccoli stems are all great options. If you add heartier vegetables like broccoli florets or green beans, it helps to blanch or microwave them briefly first so they cook through without overcooking the cabbage. Add softer vegetables toward the end so they stay bright and not mushy.

How do you store cabbage to keep it fresh for longer?

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.