This easy 15-minute Asian-inspired Cabbage Stir Fry with grated tofu is a filling low-carb dinner with tons of flavor. Vegan, budget-friendly, and healthy. (Oil-free and gluten-free option.)
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 Cabbage Stir Fry with Tofu is versatile and can be made with napa, savoy, red, or green cabbage.
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👩🏼🌾 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 crinkled, emerald green leaves. Shred or slice the cabbage thinly so it caramelizes in the pan.
- Super-firm or extra-firm tofu are required for this 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. Simply 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 onion) 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 recipe card for quantities.
🥬 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 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 20-Minute Easy French Onion Pasta.
📖 Instructions
🔪 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 halves, 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 “half” 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 cabbage, place the flat side of the cabbage 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 sauté 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 sauté 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.
💡 Expert Tips
- To make this low-carb 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 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, 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.
🙋🏽♀️ Recipe FAQs
One cup (70g) shredded cabbage has 17kcals, and 0.9g protein.
Do not wash the cabbage until you are ready to use it. For this cabbage stir-fry recipe, only wash and shred the half you are using. Store the remaining one-half head 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 keeps in the refrigerator for 4 to 5 days.
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📖 Recipe
Cabbage Stir Fry Recipe (Low Carb)
Ingredients
- Drizzle of oil or veggie broth
- 14 to 16 ounces extra-firm tofu or super-firm tofu*
- ½ medium head savoy cabbage or napa, green, or red cabbage
- 3 large cloves garlic
For the Easy Stir Fry Sauce:
- ¼ 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)
- ½ 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
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- To make this faster: Use a bag of pre-shredded coleslaw mix to replace the one-half head of cabbage.
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- Use a large wok or skillet so the tofu and cabbage have enough space to brown evenly.
-
- 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.
Pamela
I totally love your recipes!
But in this one you forgot to put the maple siroup on the ingrediens list...
🙂
Thanks a lot for your effort and inspiration!
Nisha Melvani
So sorry!!! I just updated it.