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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.
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5 from 7 votes

Tofu Cabbage Stir Fry (Low Carb)

This easy 15-minute Tofu Cabbage Stir Fry is a filling low-carb dinner with tons of flavor. Vegan, budget-friendly, and healthy. (Oil-free and gluten-free options.)
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 3 people
Calories: 331kcal

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

    • 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. 
    • 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

Calories: 331kcal | Carbohydrates: 22g | Protein: 29g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 304mg | Potassium: 658mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1664IU | Vitamin C: 53mg | Calcium: 185mg | Iron: 3mg