Pin it This Asian-inspired stir fry combines golden crispy tofu with thinly sliced cabbage and colorful vegetables in a rich garlic-ginger sauce. The dish comes together quickly with just 15 minutes of prep and 15 minutes of cooking time, making it perfect for busy weeknights.
Firm tofu cubes are pan-fried until golden and crunchy, then tossed with fresh cabbage, carrots, onions, and bell peppers. The savory sauce brings everything together with soy sauce, rice vinegar, toasted sesame oil, and a touch of sweetness from maple syrup or honey.
Serve over steamed rice or noodles for a complete vegetarian and vegan-friendly meal that's both nutritious and satisfying. Add roasted cashews or peanuts for extra crunch, or adjust the heat with chili flakes to suit your taste.
Rainy Tuesdays called for quick, warming meals in my tiny first apartment. I discovered this tofu and cabbage stir fry during a month when I was trying to eat healthier but refused to sacrifice flavor. Now the smell of ginger hitting hot oil instantly brings me back to that cozy kitchen.
My roommate used to hover near the stove, asking if it was ready yet every thirty seconds. Eventually I started setting aside small tasting portions to keep her satisfied while I finished. Those impromptu kitchen tastings became our favorite ritual.
Ingredients
- Firm tofu: Press it between paper towels while you prep vegetables to remove excess moisture and achieve better golden edges
- Vegetable oil: Splitting the oil lets you properly crisp the tofu first without overcrowding the pan
- Garlic and ginger: The aromatic foundation that makes your entire kitchen smell amazing instantly
- Green cabbage: Stays tender-crisp even after tossing in the sauce and adds beautiful volume
- Soy sauce mixture: Whisk this first so it is ready to pour the moment your vegetables hit perfect tenderness
Instructions
- Prep your sauce ahead:
- Whisk soy sauce, rice vinegar, sesame oil, maple syrup, cornstarch, water and chili flakes in a small bowl until the cornstarch dissolves completely
- Crisp the tofu:
- Cook tofu cubes in hot oil for 5 to 7 minutes, turning them patiently until each side develops that irresistible golden crust
- Build your flavor base:
- Sauté onion, garlic and ginger for just 1 to 2 minutes until fragrant, taking care not to burn the garlic
- Add the crunch:
- Toss in carrot, bell pepper and sliced cabbage, stir frying for 4 to 5 minutes until vegetables are tender but still vibrant
- Bring it together:
- Return tofu to the pan, pour in your sauce and toss everything for 1 to 2 minutes until thickened and glossy
Pin it This recipe saved me during graduate school finals when I needed something nourishing but had zero energy. My study group started requesting it whenever we met at my place, and eventually none of us could imagine exam week without it.
Making It Your Own
The beauty of stir fry lies in its flexibility. I have added mushrooms when the pantry felt bare, tossed in snap peas from the farmers market and experimented with baby corn for extra sweetness.
Perfecting Tofu Texture
Most people give up on tofu because they have only ever had the mushy, waterlogged kind. The difference between sad tofu and restaurant-style tofu comes down to patience during the crisping stage and not disturbing the cubes too frequently.
Serving Suggestions
Steamed jasmine rice soaks up that savory sauce beautifully, but ramen noodles turn this into a complete comfort meal. Sometimes I top it with roasted cashews for crunch or a drizzle of chili oil when I want extra warmth.
- Prep all your vegetables before turning on the stove
- Keep the heat high but watch for smoking oil
- Everything moves fast once cooking starts
Pin it Somehow this simple stir fry became the dish I make when friends need cheering up. Good food really does make everything better.
Recipe FAQs
- → How do I get crispy tofu?
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Pat the tofu dry thoroughly before cutting into cubes. Cook in hot oil over medium-high heat for 5-7 minutes, turning occasionally until golden and crispy on all sides. Don't overcrowd the pan.
- → Can I make this gluten-free?
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Yes, simply replace the regular soy sauce with tamari or coconut aminos. All other ingredients are naturally gluten-free.
- → What other vegetables work well?
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Mushrooms, snap peas, baby corn, broccoli, bok choy, or zucchini all make excellent additions. Keep the total vegetable quantity similar for best results.
- → How can I add more protein?
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Add roasted cashews or peanuts for extra plant-based protein and crunch. Edamame or chickpeas also work well in this stir fry.
- → Can I meal prep this dish?
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Yes, this stores well in the refrigerator for 3-4 days. Keep the tofu separate from vegetables if possible, and reheat gently to maintain texture.
- → How do I make it spicier?
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Add more chili flakes, a drizzle of chili oil, or sriracha to the sauce. Fresh minced chili peppers also work wonderfully.
