Cabbage Stir Fry

Ingredients

• 1 blockhigh-protein extra-firm tofu, cut into small cubes
• 30 ml, dividedtoasted sesame oil
• 45 ml, dividedsoy sauce or tamari
• ½ large head (about 280 g shredded; approximately 4 cups)cabbage
• 4 medium (about 500 g; approximately 4 cups), juliennedcarrots
• 1red bell pepper, cut into strips
• 190 g (1¼ cups)shelled edamame
• 5 cm (2 inches)fresh ginger, peeled and grated
• 4 clovesgarlic
• 5 ml (1 tsp), optionalSambal Oelek
• 4spring onions, sliced
• 18 g (2 tbsp)black sesame seeds

Instructions

1. 1

   Brown the tofu

   Heat 15 ml (1 tablespoon) of sesame oil in a large, deep frying pan over high heat. Add the tofu and cook for 2–3 minutes. Pour in 15 ml (1 tablespoon) of soy sauce and cook for a further 2–3 minutes, turning the tofu so it is coated. Set it aside.

2. 2

   Stir-fry vegetables

   Using the same pan, heat the remaining 15 ml of sesame oil. Add the cabbage, carrots, red pepper, edamame, ginger, garlic, Sambal Oelek and remaining 30 ml (2 tablespoons) of soy sauce. Cook over a medium-high heat for 5–7 minutes, stirring frequently, until the cabbage has wilted.

3. 3

   Finish the stir-fry

   Add the spring onions and black sesame seeds just before serving.

4. 4

   Serve as desired

   Serve on its own or with rice, noodles, farro or courgette noodles.

What is cabbage stir-fry?

Stir-frying is a quick cooking method associated with a range of East and Southeast Asian cuisines, though this recipe does not specify a particular regional origin. It brings together cabbage and other vegetables with tofu, edamame and a savoury, sesame-and-soy seasoning.

The method cooks the tofu separately before the vegetables, so it can be coated in soy sauce while the cabbage and carrots remain distinct rather than being crowded together from the start.

Nutrition and macros by portion

The nutrition label shows one serving as written: 333 calories, 21g protein, 27g carbs, 18g fat.

The main sources of carbohydrates are the vegetables and edamame, while tofu and edamame provide protein. Sesame oil and sesame seeds contribute much of the fat; soy sauce or tamari also adds sodium. For a more balanced plate, serve a portion with rice or another grain and add extra vegetables if desired.

Why these ingredients work

Cabbage and carrots: shredded cabbage wilts quickly, while julienned carrots add colour and a little bite. Slicing the vegetables to a similar thickness helps them cook at a similar pace.

Tofu and edamame: the tofu brings a substantial, savoury element, and the edamame adds another tender texture. Shelled edamame is ready to go straight into the pan.

Ginger and garlic: these aromatic ingredients give the vegetables a fragrant base. Grate the ginger and prepare the garlic before heating the pan so they can be added with the rest of the ingredients.

Cook the tofu first

Separate cooking gives the tofu a few minutes in the hot pan before the vegetables release moisture. The first portion of soy sauce coats the cubes; set them aside once coated, then return to the vegetable mixture only if you wish to serve them together.

Keep the vegetables moving

Medium-high heat and frequent stirring help the cabbage soften without sitting still on the pan's surface. The recipe's 5–7-minute window is a guide: look for wilted cabbage while the carrots and pepper still retain some texture.

Use a large, deep frying pan so the vegetables can be stirred without spilling. If they are packed in too tightly, they may soften unevenly.

Adjust the heat and seasoning

Sambal Oelek is optional, so leave it out for a milder dish or include it for some heat. Soy sauce or tamari can be used, as the ingredient list allows either.

The recipe divides both the sesame oil and soy sauce between the tofu and vegetables. Keeping that division helps season each part during its own stage of cooking.

Serve it your way

The stir-fry can be served as it is, or alongside rice, noodles, farro or courgette noodles. Add the spring onions and sesame seeds just before serving for a fresh finish and a little crunch.

Recipe notes & tips

• Cut the carrots into thin, even matchsticks so they cook alongside the cabbage.
• Have the ginger, garlic and vegetables ready before you start cooking.
• Use a broad, deep pan to make frequent stirring easier.
• Stir the vegetables often and stop cooking when the cabbage is wilted but not completely soft.
• Add the spring onions and sesame seeds just before serving, as directed.

Variations

• Milder version: Leave out the Sambal Oelek for a gentler flavour.
• Tamari option: Use tamari in place of soy sauce.
• Grain bowl: Serve the stir-fry over rice or farro.
• Noodle bowl: Pair it with noodles for a more substantial serving.
• Courgette noodles: Serve with courgette noodles for the suggested vegetable-based accompaniment.

Common mistakes to avoid

• Crowding the pan: The vegetables may cook unevenly; use a large, deep pan and stir frequently.
• Skipping the tofu's first cooking stage: Cook it separately with the first portion of oil and soy sauce as directed.
• Overcooking the cabbage: Take the pan off the heat once the cabbage is wilted, within the 5–7-minute cooking window.
• Adding all the soy sauce at once: Divide it between the tofu and vegetables to follow the recipe's seasoning stages.
• Adding the garnish too early: Wait until just before serving to add the spring onions and black sesame seeds.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in a frying pan until hot throughout, stirring regularly; the vegetables will soften further on reheating.

Frequently asked questions