Stir Fried Tofu and Cabbage

The first time I made this stir fry, I was looking for something quick after a chaotic day at work. My wok was already sitting out from the weekend, and a head of cabbage was wilting in the crisper drawer. Ten minutes later, my kitchen smelled like garlic and ginger, and I wondered why I ever ordered takeout on Tuesdays.

Last month my sister dropped by unexpectedly while I was tossing this together. She stood leaning against the counter, watching the cabbage wilt and the sauce thicken, and asked for the recipe before she even took a bite. Now it is her go to when she needs something that looks impressive but takes zero effort.

Ingredients

• Firm tofu: Press it between paper towels for 15 minutes before cubing, the extra moisture removal makes all the difference between soggy and crispy
• Vegetable oil: Split this between batches so nothing gets crowded in the pan
• Onion: Thin slices cook down faster and distribute sweetness evenly throughout the dish
• Garlic and ginger: Fresh is non negotiable here, jarred ginger lacks that bright zing
• Carrot: Julienned into matchsticks so they cook at the same speed as the cabbage
• Green cabbage: Slice it as thin as you possibly can, thick pieces stay crunchy when everything else is tender
• Spring onions: Add these at the very end so they stay bright and fresh
• Red bell pepper: Totally optional but adds gorgeous color and a subtle sweetness
• Soy sauce: The salty backbone, use tamari if you need it gluten free
• Rice vinegar: Cuts through the rich sesame oil and adds necessary acid
• Toasted sesame oil: A little goes a long way, this is what makes it taste like proper stir fry
• Maple syrup or honey: Balances the salty soy sauce and helps the sauce cling to the tofu
• Cornstarch: Whisk this thoroughly or you will end up with lumpy sauce
• Water: Thins the sauce just enough so it coats everything without becoming a glaze
• Chili flakes: Start with half if you are sensitive to heat, you can always add more

Instructions

Whisk the sauce first:

Combine soy sauce, rice vinegar, sesame oil, maple syrup, cornstarch, water, and chili flakes in a small bowl until the cornstarch completely dissolves

Crisp the tofu:

Pat the tofu dry, cut into 2 cm cubes, and cook in 1 tablespoon oil over medium high heat for 5 to 7 minutes until golden on all sides, then set aside

Bloom the aromatics:

Add the remaining oil to the pan with onion, garlic, and ginger, stir frying for 1 to 2 minutes until fragrant

Cook the vegetables:

Toss in carrot, bell pepper if using, and cabbage, stir frying for 4 to 5 minutes until tender but still vibrant

Bring it all together:

Return tofu to the pan, pour in the sauce, toss well and cook 1 to 2 minutes until thickened

Finish and serve:

Sprinkle with spring onions and serve hot over rice or noodles

Save

This recipe became my dinner staple during a month when I was trying to eat better but refused to sacrifice flavor. Now whenever I see cabbage on sale, I grab two heads because I know exactly what is happening for dinner that week.

Getting That Restaurant Texture

The secret is high heat and not touching the tofu too often. Let each side develop a proper crust before flipping, and resist the urge to stir constantly once the vegetables go in. That slight char on the edges is what makes it taste like something you would order rather than make.

Make It Yours

Snap peas, mushrooms, or baby corn all work beautifully here. I have added shredded Brussels sprouts when cabbage was not available, and honestly the texture was even better. The sauce works with whatever vegetables you need to use up.

Serving Suggestions

Steamed jasmine rice soaks up that sauce perfectly, but soba noodles make it feel more like a complete bowl. A handful of roasted cashews or peanuts right before serving adds protein and the most satisfying crunch.

• Cook your rice before starting the stir fry, everything happens too fast to multitask
• Double the sauce if you are serving this over noodles, they really soak it up
• Prep all ingredients before turning on the stove, once you start cooking there is no stopping

Save

Somehow this simple combination of tofu and cabbage became the dish I make when I need to remind myself that good food does not have to be complicated.

Recipe FAQs

→ How do I get crispy tofu?

Pat your tofu thoroughly dry before cutting into cubes. Cook in hot oil over medium-high heat, turning occasionally, until golden on all sides. Don't overcrowd the pan—cook in batches if needed for maximum crispiness.

→ Can I make this gluten-free?

Absolutely. Simply substitute regular soy sauce with tamari or coconut aminos. The rest of the ingredients are naturally gluten-free, making this an easy dish to adapt.

→ What other vegetables work well?

This dish is highly versatile. Try adding snap peas, baby corn, mushrooms, broccoli, or bok choy. The key is adding vegetables that cook quickly and maintain a pleasant crunch.

→ How can I add more protein?

You can increase the tofu amount, or add edamame, cashews, or peanuts. For non-vegan options, sliced chicken or shrimp work beautifully with the same sauce.

→ How long do leftovers keep?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Note that the tofu will soften slightly—recrisp in a hot pan if desired.

→ Is this dish spicy?

The base dish is mild with just a hint of warmth from ginger and optional chili flakes. Adjust the heat by adding sriracha, chili oil, or extra red pepper flakes to suit your taste.