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I got a text from my friend Meagan the other day with a link to a cabbage stir fry recipe and a message that said, “Jen, I know you can make this better.”
Naturally, I took that as a personal challenge. While I love a quick veggie-packed dinner, I also want it to leave me feeling full. That’s where the crispy tofu comes in. It adds satisfying protein, incredible texture, and turns this cabbage stir fry into a true meal.
This cabbage stir fry recipe is proof that a humble head of cabbage can actually become the star of dinner. Feel free to swap the tofu for other protein sources, like a fried egg or grilled chicken.
If you’re looking for more easy plant-based dinners, try my whole roasted cauliflower, veggie wrap with hummus, and walnut taco meat.
Cabbage Stir Fry Ingredients
- Tofu: The protein powerhouse that makes this stir fry actually satisfying. I like using extra-firm tofu so it gets golden and crispy.
- Tamari: Adds that salty, umami-rich flavor. Plus, it keeps the recipe gluten-free.
- Coconut sugar: Just a little balances the savory flavors and helps create that slightly sticky stir-fry sauce we all love.
- Cabbage: The star of the show. It becomes tender while still keeping that wonderful crunch.
- Carrots: Add natural sweetness, color, and a little extra texture to keep the stir fry from feeling one-note.
- Cooking oils: Avocado oil is perfect for high-heat stir frying, while sesame oil adds that rich, nutty flavor that makes this dish taste restaurant-worthy.
- Fresh toppings: Green onions and cilantro add a bright, fresh finish that brings all the flavors together.
- Nutritional yeast: Adds a subtle cheesy flavor while sneaking in extra plant-based nutrients.
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How to Make Cabbage Stir Fry with Tofu
If you’ve got a head of cabbage, an air fryer, and one large skillet, you’re ready to make this easy stove top cabbage stir fry:
- Break the tofu into bite-sized chunks and place them in a large bowl.
- Add cornstarch, nutritional yeast, tamari, and avocado oil in another bowl to create a batter.
- Add the batter to the tofu and gently toss it until fully coated.
- Spread the tofu in your air fryer basket. Air fry at 400°F for 15 minutes until golden.
- Thinly slice the cabbage on a cutting board into long, even strips, creating ribbon-like pieces.
- Make the sauce by mixing tamari, coconut sugar, garlic, and fresh ginger in a small bowl.
- Sauté the cabbage and carrots until tender-crisp. Add the sauce and stir well until the vegetables are evenly coated.
- Pile the tofu and cabbage stir fry into bowls, add your favorite toppings, and enjoy!
Cabbage Stir Fry Tips
- Buy pre-shredded cabbage or coleslaw mix: If you wanna speed this recipe up, grab a bag in the pre-made salad section. It’ll be sliced thinner, so cook time will be quicker, too.
- Don’t cover the pan: This will trap the liquid and cause steaming instead of sautéing, resulting in a mushy texture.
- For extra crispy tofu: Spread the pieces in a single layer in the air fryer and avoid overcrowding the basket.
More Asian-Inspired Plant-Based Dinners
If you loved this cabbage stir fry, here are a few more Asian-inspired dishes that bring the same bold, savory flavors to your dinner table:
- Cold Noodle Salad with Thai Peanut Sauce
- Thai Lettuce Wraps
- Veggies & Almond Butter Sauce
- Asparagus Stir-Fry
- Spicy Marinated Tempeh Bowl
- Vegetable Teriyaki Bowl with Coconut Rice
Cabbage Stir Fry with Crispy Tofu
Jen HansardVideo
Ingredients
Crispy Tofu
- 14 oz extra-firm tofu pressed and patted dry
- 2 tbsp cornstarch
- 2 tbsp nutritional yeast
- 2 tbsp tamari
- 1 tsp avocado oil
Stir Fry
- 2 tbsp tamari
- 1 tbsp coconut sugar
- 1 tsp garlic minced
- 1 tsp gingerroot minced
- 2 tsp sesame oil
- ½ head cabbage sliced into thin rounds (½-inch or less), separated
- ½ cup shredded carrots
- ¼ cup cilantro coarsely chopped leaves + stems
- ¼ cup green onion thinly sliced
- ½ lime cut into wedges
Instructions
- Make the tofu: In a medium bowl, whisk together the cornstarch, nutritional yeast, tamari and avocado oil to form a loose batter, adding a splash more tamari if needed. Tear the tofu into small bite-size pieces and toss gently to coat.
- Arrange the tofu in a single layer in an air fryer basket. Air-fry at 400 °F until golden and crisp, about 15 minutes, shaking the basket halfway through.
- Meanwhile, make the stir-fry sauce: Stir together the tamari, coconut sugar, garlic and ginger in a bowl.
- Heat the sesame oil in a large skillet, preferably cast iron, over medium-high heat. Add the cabbage and carrots and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread evenly and cook until crisp-tender with some charred spots, 3 to 4 minutes more.
- Pour in the sauce and stir until the sugar dissolves. Divide the stir-fry between two bowls and top with the crispy tofu, cilantro, green onion and a squeeze of lime.
Recipe Notes
- Oven Method: Bake the tofu on a parchment-lined sheet at 425 °F for 25 to 30 minutes, flipping halfway.
- Protein Swaps: Edamame, tempeh or roasted chickpeas work in place of the tofu. More ideas in this plant-based protein guide.
- Sauce Swaps: If you don’t need it gluten-free, low-sodium soy sauce works in place of the tamari. For a slightly sweeter flavor, use coconut aminos.
- Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet to help the cabbage stay crisp.
Nutrition
Common Questions
Green cabbage is my go-to here because it softens beautifully while still keeping a little bite. It also soaks up sauces really well without turning mushy. Napa cabbage works too if you want something more delicate, but green cabbage gives you that classic stir-fry texture.
Don’t overcook the cabbage (keep it crisp-tender), cook it over medium-high heat so it can lightly char, and finish with fresh toppings like green onions, cilantro, or toasted sesame seeds. Crispy tofu or even crushed peanuts on top also add a really satisfying crunch.
Reheat it quickly in a hot skillet with a tiny splash of oil or water, just enough to loosen it up. Stir it for a few minutes until warmed through. Avoid the microwave if you can. It tends to soften the cabbage too much and takes away that nice texture.
The key when you cook cabbage for stir fry is using high heat and avoiding overcrowding the pan. Let the cabbage sit undisturbed for a few minutes so it can sear instead of steam, then stir and repeat. Also, make sure your pan is fully hot before adding it. This helps lock in texture instead of letting it sweat and go soggy.
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