Cabbage Stir Fry with Crispy Tofu (high-protein)
Servings: 2
This cabbage stir fry is a flavorful meal made with tofu and everyday spices. Light yet satisfying and high in protein, it combines tender-crisp vegetables, golden crispy tofu, and a savory sauce for the perfect balance of texture and flavor. It comes together in minutes, making it an easy, protein-packed dinner for busy weeknights.
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
- Prep the tofu. In a medium bowl, whisk together cornstarch, nutritional yeast, tamari, and avocado oil to form a loose batter. Add a splash more tamari if needed. Tear pressed tofu into small bite-size pieces and gently toss until coated.
- Air fry the tofu: Place tofu in the air fryer basket in a single layer. Air fry at 400°F for 15 minutes, shaking halfway, until golden and crisp.
- Make the sauce: While tofu cooks, stir together tamari, sugar, garlic and fresh ginger in a bowl.
- Cook the vegetables: Heat 2 tsp sesame oil in a large skillet (cast-iron preferred) over medium-high heat. Add cabbage and carrots. Cook undisturbed 3–4 minutes until charred underneath. Stir, spread evenly, and cook another 3–4 minutes until crisp-tender with some charred spots.
- Combine: Pour in the sauce and stir until the sugar dissolves.
- Serve: Divide stir-fry between two bowls. Top each with half the crispy tofu, cilantro, green onion and a squeeze of lime juice.
Notes
- Slice cabbage evenly: Cut into uniform shreds so it cooks quickly and evenly while staying tender-crisp.
- Swap protein: You can use edamame, tempeh, , eggs, chicken or my favorite garlic baked chickpeas for a protein boost.
- Store leftovers: Keep leftover cabbage stir fry in an airtight container in the fridge for up to 4 days. Reheat quickly in a skillet to help the cabbage stay crisp.
- Swap the tamari: If you don't need this recipe to be gluten-free, low-sodium soy sauce works well in place of tamari. For a slightly sweeter flavor, try coconut aminos instead.
Nutrition
Serving: 2cups, Calories: 344kcal, Carbohydrates: 40g, Protein: 26g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Sodium: 2215mg, Potassium: 1084mg, Fiber: 9g, Sugar: 16g, Vitamin A: 5832IU, Vitamin C: 91mg, Calcium: 185mg, Iron: 5mg
