Cabbage and Tofu Stir-Fry with Ginger and Garlic
A quick, flavorful stir-fry featuring crispy tofu and cabbage, enhanced by fresh ginger and garlic. This asian (vegetarian) ready in about 30 minutes pairs firm tofu, shredded cabbage, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz firm tofu
- 4 cups shredded cabbage
- 1 tbsp vegetable oil
- 1 tbsp fresh ginger
- 2 cloves garlic
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 cup water
- 1/4 cup green onions
Instructions
- Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1/2-inch cubes. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5 minutes, turning occasionally, until golden brown. Remove and set aside.
- Step 2: In the same skillet, add 1 tbsp grated fresh ginger and 2 minced garlic cloves. Stir-fry for 30 seconds until fragrant. Add 4 cups shredded cabbage and stir-fry for 3-4 minutes until crisp-tender.
- Step 3: Return tofu to skillet. Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/4 cup water in a small bowl. Pour over mixture and stir to coat. Cook for 2 minutes until sauce thickens slightly. Stir in 1/4 cup sliced green onions and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cabbage and Tofu Stir-Fry with Ginger and Garlic take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cabbage and Tofu Stir-Fry with Ginger and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.
Can I substitute ingredients in Cabbage and Tofu Stir-Fry with Ginger and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cabbage and Tofu Stir-Fry with Ginger and Garlic for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cabbage and Tofu Stir-Fry with Ginger and Garlic vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
