Best Tofu Cabbage Stir Fry – Quick, Healthy & Packed with Flavor

This Tofu Cabbage Stir Fry is a quick and easy dish I reach for when I want something light, nourishing, and full of flavor. With crispy tofu, tender cabbage, and a savory garlic-ginger sauce, it’s a simple weeknight dinner that comes together fast and keeps me coming back for more. Everything cooks in one pan, making cleanup just as easy as the cooking.

Why You’ll Love This Recipe

I love this stir fry because it’s fast, flexible, and super satisfying. The tofu gets golden and crispy, the cabbage turns sweet and tender, and the sauce ties it all together with bold, Asian-inspired flavors. It’s naturally vegan, great for meal prep, and pairs well with rice, noodles, or just on its own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

firm or extra-firm tofu (pressed and cubed)
green or Napa cabbage (thinly sliced)
garlic (minced)
ginger (minced or grated)
soy sauce
sesame oil
neutral oil (like avocado or vegetable oil)
rice vinegar or lime juice
maple syrup or sugar
green onions (sliced, optional)
toasted sesame seeds (for garnish, optional)

Directions

1. I start by pressing the tofu to remove excess moisture, then cut it into cubes.

2. In a large skillet or wok, I heat some neutral oil over medium-high heat and add the tofu. I let it crisp up on all sides, flipping occasionally, until it’s golden brown. I remove it from the pan and set it aside.

3. In the same pan, I add a little sesame oil, then sauté the garlic and ginger for about 30 seconds.

4. I toss in the cabbage and stir-fry for 4–5 minutes, until it softens and begins to brown slightly at the edges.

5. I return the tofu to the pan and add the soy sauce, rice vinegar, and maple syrup. I stir everything to coat evenly and let it cook for another 1–2 minutes to blend the flavors.

6. I finish with green onions and toasted sesame seeds before serving hot.

Servings and timing

This recipe serves 3 to 4 people and takes just about 25 minutes from start to finish. It’s ideal for busy weeknights when I want something fast but still homemade.

Variations

I like to add thinly sliced carrots, bell peppers, or snap peas when I want more color and crunch. Sometimes I swap the tofu for tempeh or edamame for a twist. For heat, I stir in a bit of chili garlic sauce or crushed red pepper flakes. When I’m in the mood for a noodle dish, I serve this stir fry over soba or rice noodles instead of rice.

Storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat them in a skillet over medium heat until warmed through, or microwave them with a splash of water to keep everything moist. The tofu stays firm, and the cabbage holds its flavor well even after a day or two.

FAQs

Do I need to press the tofu?

Yes, I always press it for at least 10–15 minutes to get it nice and crispy when cooking. It’s worth the extra step.

Can I use red cabbage instead?

Absolutely. I’ve used red cabbage and it adds a beautiful color and a slightly earthier flavor.

Is this dish gluten-free?

It can be—I just use tamari or a gluten-free soy sauce in place of regular soy sauce.

Can I meal prep this stir fry?

Yes, I make a big batch and divide it into containers with rice for easy grab-and-go lunches during the week.

How do I keep tofu from sticking to the pan?

I make sure the pan is hot and the tofu is dry before adding it, and I don’t move it too much while it cooks. Using a nonstick pan or well-seasoned cast iron also helps.

Conclusion

This Tofu Cabbage Stir Fry is one of those go-to recipes I never get tired of. It’s quick, healthy, and loaded with flavor, with minimal ingredients and maximum payoff. Whether I’m cooking for myself or feeding the family, it always delivers a satisfying, plant-based meal with hardly any fuss.