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Cabbage Stir Fry – This dish is Asian inspired with red bell pepper, carrots and green onions, seasoned with a light and savor dressing. It’s a quick and simple, wholesome vegan and main course ready in 30 mins.
I have seen a recipe from the NY times and thought it essential to be put into the recipe gallery. I didn’t go so far from the first recipe and changed a few things as a little red pepper flakes since i do love spiciness (If you don’t have a fan with spice let omit it).
This dish is definitely a delicious and quick meal. It can be ready within 30 mins or more a bit. It becomes a perfect recipe when you have no time but fast and wholesome. Server with rice, quinoa or noodles – or just enjoy as it!
Ingredients You’ll Need
In this recipe, cabbage, red pepper and carrots are stir-fried and mixed with crispy tofu and served with choosing grain for wholesome stir fry.
Here’s everything you should know, furthermore, the ideas and tips are ready for ingredient alternatives.
- tofu – use firm, extra firm or high protein, can be optional
- ginger
- garlic
- red pepper flakes
- cabbage – savoy, green or napa cabbage
- red bell pepper
- carrots
- green onions
- tamari – sub with low sodium soy sauce or coconut aminos
- rice wine vinegar
How To Make Cabbage Stir Fry
(Note – The full printable recipe is at the bottom of this post)
- Prep the veggies.
- Cook up your tofu.
- Stir-fry the garlic, ginger and red pepper flakes for 1 minute.
- Add the cabbage, red bell pepper and green onions, stir fry for 2 – 3 minutes.
- Add the tamari, rice vinegar, and water, stir fry for 5 minutes or so, until cabbage softens and wilts.
- Season with salt, or garlic salt, and more tamari or rice vinegar to taste.
- Optionally, add the cooked tofu towards the end of cooking and cook until warmed through.
And now you’re ready to serve!
Top Tips
- Season well. Make sure that season has the best flavor. If you feel it tasteless, let’s add some salt and some pepper. It would be great!
- Make it oil-free, let’s put 1/4 cup water when stir-frying the cabbage. If using a non-stick wok for cooking the tofu, you can put out the oil. Moreover, bake tofu on a lined baking-sheet and heat it up in an oven ready set to 400 for 20-25 mins.
How To Store + Reheat
- Refrigerator: Store in the refrigerator 3 – 4 days in the refrigerator, in a covered container
- Freezer: This cabbage stir fry freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. You can also freeze larger portions in large ziplock bags (remove as much air as possible before zip locking). Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through, adding a little tamari or veg broth for moisture as needed. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
Serving Suggestions
This is served as a side or main course, this savory cabbage stir-frying is discretionary and combines well with a diversity of other aromas. Here are some of my interesting options:
- Toppings: Top with sliced scallions, sesame seeds, red pepper flakes and fresh cilantro.
- Grain: Serve with jasmine rice, brown rice, black rice, or this Cilantro Lime Rice or Instant Pot Quinoa.
- Side: Would be great with a side of Kimchi!
- Soup: Pair with a small bowl of soup like this Roasted Garlic Miso Soup, Simple Miso Noodle Soup or Simple Vegan Pho.
- Salad: Pair with this fresh Chinese Chopped Salad.
More Easy Asian Recipes
- Vegetable Lo Mein (30-Minutes + Healthy)
- Vegan Tofu Poke Bowl
- Black Pepper Tofu
- Simple Vegan Pho
- Vegan Kimchi
- Tempeh Chow Mein
- See all vegan Asian recipes on TSV!
If you try this cabbage stir fry recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
SPICY CABBAGE STIR FRY
Cabbage stir fry is a quick and easy Asian inspired side dish ready in 30 minutes! Great with crispy tofu and side of quinoa, basmati or jasmine rice for a healthy, vegan main dish.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 – 6 1x
- Category: Entree
- Method: stir fry
- Cuisine: Asian
- Diet: Vegan
INGREDIENTS
- 2 tablespoons sesame oil, divided
- 12 ounces organic tofu (firm or extra firm), cut into dominoes
- 1 tablespoon fresh ginger, minced
- 2 – 3 large garlic cloves, minced
- pinch of red pepper flakes
- 1 small cabbage (about 1 1/2 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 one green onion for garnish)
- 2 – 4 tablespoons tamari ,low sodium soy sauce or coconut aminos
- 1 – 2 tablespoons rice wine vinegar
- 2 tablespoons water
- salt + pepper, to taste
To serve
- sesame seeds
- scallions (green onions), thinly sliced
- grain of choice (soba or ramen noodles or quinoa, basmati or jasmine rice), optional
INSTRUCTIONS
Crispy tofu: Cut the tofu into dominoes and press between paper towels or dish cloth. Heat 1 tablespoon oil in a pan, add tofu and cook for 5 – 8 minutes on each side, until lightly golden in color. Season with salt and garlic powder (or garlic salt). Transfer tofu to a small plate.
Stir fry: Heat 14 inch wok or large skillet over medium- high heat, add 1 remaining tablespoon of oil, add garlic, ginger and red pepper flakes and cook for 1 minute. Add cabbage, red bell pepper, carrots, green onions, tamari, rice vinegar and water, stir fry for 5 – 7 minutes, or until cabbage wilts and veggies soften. Add the tofu to the cabbage stir fry 2 minutes before done to warm through. Taste for seasoning, adding salt to taste.
Serve cabbage stir fry with cooked grain of choice and garnish with sesame seeds, green onions and/or cilantro.
NOTES
Oil-Free: Make this oil free by using 1/4 cup water when stir frying the cabbage. If using a non-stick pan for cooking the tofu, you can omit the oil. Alternatively, bake the tofu on a lined baking sheet in a preheated oven set to 400 for 20 – 25 minutes.
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