This vibrant Spicy Cabbage Stir Fry is a quick, nutrient-packed dish perfect for busy weeknights.
Loaded with fiber-rich cabbage, colorful vegetables, and protein-packed tofu, it’s a wholesome, plant-based meal that keeps you full and satisfied.
Lightly flavored with garlic, ginger, and tamari, it’s low in saturated fat, full of healthy fats from sesame oil, and ideal for easy meal prep.
Spicy Cabbage Stir Fry
Equipment
- 1 large wok or skillet (14-inch)
- 1 Cutting board
- 1 Chef’s knife
- 1 Spatula or Wooden Spoon
- Paper towels or dish cloth (for pressing tofu)
- Small plate or bowl (for tofu)
Ingredients
For Tofu:
- 12 ounces firm or extra-firm tofu cut into dominoes
- 1 tablespoon sesame oil
- Salt to taste
- Garlic powder or garlic salt to taste
For Stir Fry:
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger minced
- 2 –3 garlic cloves minced
- Pinch of red pepper flakes
- 1 small cabbage about 1½ lbs, finely shredded (red, green, or both)
- 1 red bell pepper julienned
- 1 carrot or 1 cup baby carrots cut into matchsticks
- 4 green onions sliced (reserve 1 for garnish)
- 2 –4 tablespoons tamari low-sodium soy sauce, or coconut aminos
- 1 –2 tablespoons rice wine vinegar
- 2 tablespoons water
- Salt and pepper to taste
To Serve:
- Sesame seeds for garnish
- Sliced green onions
- Cooked grains soba noodles, ramen, quinoa, jasmine or basmati rice, optional
Instructions
- Press and Prepare the Tofu: Start by removing excess water from the tofu. Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object on top, such as a small pan or cutting board, for 10–15 minutes. This pressing process helps the tofu become firm and allows it to crisp nicely when cooked. After pressing, cut the tofu into domino-sized pieces, roughly 1-inch thick. Set aside on a plate for later use.
- Heat the Pan for Tofu: Place a large skillet or wok over medium heat and add 1 tablespoon of sesame oil. Allow the oil to warm until it shimmers slightly but does not smoke. Carefully place the tofu pieces in a single layer, ensuring they are not crowded. This allows each piece to cook evenly and achieve a golden-brown crust.
- Crisp the Tofu: Cook the tofu for 5–8 minutes on each side without moving it too much. This ensures a firm, golden crust. While cooking, sprinkle lightly with salt and garlic powder or garlic salt to infuse flavor. Once all sides are golden and crisp, transfer the tofu to a small plate and set aside.
- Prep the Aromatics: While the tofu cooks, mince the garlic cloves and fresh ginger finely. Slice the green onions, reserving one for garnish. Julienne the red bell pepper and cut the carrots into matchsticks if not using baby carrots. Shred the cabbage finely so it cooks evenly and absorbs the stir-fry sauce. Having all vegetables prepped before cooking ensures a smooth, quick stir-fry process.
- Heat Oil for Stir-Fry: In the same skillet or wok, add the remaining 1 tablespoon of sesame oil. Heat over medium-high heat until hot. Add the minced garlic, ginger, and a pinch of red pepper flakes. Sauté for about 1 minute, stirring constantly to prevent burning. This step releases the fragrant oils and builds a flavorful base for the stir fry.
- Cook the Vegetables: Add the shredded cabbage, julienned bell pepper, carrot matchsticks, and sliced green onions to the pan. Stir thoroughly to coat the vegetables with the aromatic oil mixture. Cook for 5–7 minutes, stirring frequently, until the cabbage softens slightly but still retains a bit of crunch.
- Add Seasonings and Liquids: Pour in 2–4 tablespoons of tamari or soy sauce, 1–2 tablespoons of rice wine vinegar, and 2 tablespoons of water. Stir everything well to evenly distribute the sauce. Taste and adjust with salt and pepper as needed. The tamari adds umami and depth, while the vinegar balances with a gentle tang, creating a well-rounded flavor profile.
- Reintroduce the Tofu: Gently add the crispy tofu back into the pan about 2 minutes before finishing the stir fry. Stir carefully to avoid breaking the tofu pieces. Allow the tofu to warm through and absorb some of the stir-fry flavors without losing its crisp exterior.
- Final Taste and Adjustments: Taste the stir-fry one final time and adjust the seasoning if necessary. You can add more tamari for saltiness, a pinch of red pepper flakes for heat, or a splash of rice vinegar for brightness. The balance of flavors should be savory, slightly tangy, and lightly spicy.
- Serve and Garnish: Transfer the stir-fry to a serving bowl or plate. Sprinkle sesame seeds and reserved sliced green onions on top for extra texture and freshness. Serve immediately alongside cooked grains of your choice, such as quinoa, jasmine rice, basmati rice, or noodles. The combination of crispy tofu, tender vegetables, and aromatic sauce makes each bite flavorful and satisfying.
- Storage Tips (Optional): If preparing for meal prep, allow the stir fry to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to prevent dryness. The flavors develop further over time, making it even tastier the next day.
Notes
- For extra-crispy tofu, press it for at least 15 minutes to remove excess moisture before cooking.
- You can make this stir fry oil-free by using water instead of sesame oil when cooking the vegetables.
- Adjust the spice level by increasing or reducing the red pepper flakes according to your taste.
- Use a mix of red and green cabbage for a more colorful presentation.
- This recipe is highly versatile—substitute or add vegetables like snap peas, mushrooms, or zucchini.
- Tamari or coconut aminos can be used instead of soy sauce for a gluten-free version.
- Stir-fry is best served immediately for optimal texture, but it can also be refrigerated and reheated.
Chef’s Secrets For Perfect Stir-Fry
Achieving the perfect stir-fry is all about prep and timing.
Always have all vegetables cut, tofu pressed, and sauces measured before you start cooking; stir-frying happens quickly, and having everything ready ensures even cooking and maximum flavor.
Use a hot wok or skillet to sear the tofu and vegetables properly, which enhances texture and taste.
Avoid overcrowding the pan, as this traps moisture and prevents that crisp, vibrant finish.
Additionally, don’t be afraid to tweak the seasonings—taste frequently and adjust salt, pepper, or acidity with rice vinegar to achieve a perfectly balanced dish.
Serving Suggestions To Impress Guests
This Spicy Cabbage Stir Fry pairs beautifully with a variety of grains and noodles.
Serve it over fluffy jasmine or basmati rice for a comforting, hearty meal, or over quinoa for a protein-rich, gluten-free option.
Noodles such as soba or ramen add an Asian-inspired twist.
Garnish with sesame seeds, fresh cilantro, or a drizzle of sesame oil for added aroma.
For extra indulgence, pair with miso soup, spring rolls, or steamed dumplings for a full, restaurant-style experience at home.
Storage Tips For Maximum Freshness
To store leftovers, allow the stir-fry to cool completely before transferring it to an airtight container.
Keep refrigerated for up to four days. When reheating, use a skillet over medium heat rather than a microwave to maintain the vegetables’ crunch and tofu texture; add a splash of water or soy sauce if it seems dry.
The flavors tend to deepen after a day or two, making this recipe ideal for meal prep.
You can also freeze portions in freezer-safe containers for up to two months, then thaw overnight in the refrigerator before reheating gently.
Frequently Asked Questions
1. Can I use frozen tofu instead of fresh?
Yes! Freezing tofu changes its texture, making it chewier and more absorbent, which can be excellent for stir-fry. Thaw completely, press thoroughly to remove excess water, and proceed as usual. The tofu will soak up the sauce beautifully.
2. How can I make this recipe oil-free?
Simply skip the sesame oil and use water or vegetable broth to stir-fry the vegetables. Cook over medium heat to prevent sticking. You can also bake the tofu instead of pan-frying for a completely oil-free version.
3. Can I prepare this recipe ahead of time?
Absolutely! Chop all vegetables and press the tofu in advance. Keep them separately in airtight containers in the fridge. Assemble and cook quickly when ready to eat. This helps save time during busy weeknights.
4. What vegetables can I substitute or add?
Feel free to swap or add vegetables like mushrooms, snap peas, zucchini, or broccoli. Just remember to cut everything into similar sizes for even cooking, and adjust the cooking time for harder vegetables like carrots or broccoli.
5. How do I adjust the spice level?
This recipe is lightly spicy by default. To increase heat, add more red pepper flakes or a dash of chili paste. To reduce spice, simply omit the red pepper flakes or use a milder chili powder. Taste as you cook to get the perfect balance.
