Tofu Cabbage Stir Fry (Low Carb)

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))

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

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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👩🏼‍🌾 Ingredients
🥬 Substitutions
📖 Instructions
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Savoy cabbage, block of extra-firm tofu, and three scallions on a gray backdrop. — Ingredients for the Tofu Cabbage Stir Fry

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.

Sesame oil, soy sauce, rice vinegar, maple syrup, white pepper, cornstarch, ginger, and hot sauce in small bowls and jars on a gray background. — Ingredients for the Easy (5-Minute) Stir-Fry Sauce.

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.

🥬 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 Mexican Orzo.

📖 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 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 “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 the cabbage, place the flat side down onto the board and start making long, thin, slices through the cabbage.

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

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.

Grated tofu cooking in a large stainless steel sauté pan.

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.)

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

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.

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

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 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.

🙋🏽‍♀️ Recipe FAQs

How many calories are in cabbage?

One cup (70g) of shredded cabbage has 17 kcals, and 0.9g protein.

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.

Can I make Tofu Cabbage Stir Fry ahead of time?

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.