Tofu Cabbage Stir Fry (Low Carb)

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.

5 from 14 votes

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

Cook Time10

Total Time15

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 331kcal

Author: Nisha Melvani

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.

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