Cabbage and Tofu Stir-Fry with Ginger and Garlic

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A quick, flavorful stir-fry featuring crispy tofu and cabbage, enhanced by fresh ginger and garlic. This Asian recipe (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

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.