Simple and delicious, this Cabbage Stir Fry with Tofu is a quick and easy one skillet dish perfect for busy nights. Vegan & gluten free.
School is back in session so days are busy and dinners need to be quick, healthy and satisfying. This Cabbage Stir Fry with Tofu is just that. Super easy, only one pan needed and so delicious. Perfect for busy days!
For this stir fry, we use our favorite 5 Minute Maple Dijon Sauce. We really think the sauce makes this dish so don't skip it.
Ingredients
Besides being super simple to make, this stir fry requires just 8 simple whole food ingredients.
- green cabbage
- yellow potatoes
- firm or extra firm tofu
- oil
- minced garlic
- salt and pepper
- garlic powder
- 5 minute maple dijon sauce
See recipe card for quantities.
Instructions
This dish is made using the same skillet for all steps so it's simple without a lot of clean up.
Heat 1 tablespoon of oil in wok or skillet over medium high. Add tofu. Cook for 1-2 minutes undisturbed and flip continuing until all sides are browned. Remove from skillet and set aside. Wipe out wok, if needed.
Heat 1 tablespoon oil in skillet and add potatoes. Toss to coat in oil and sprinkle with a pinch of salt and pepper. Cook for about 5 minutes stirring occasionally until potatoes brown. Cover wok with lid, continue cooking for 15-20 minutes or until potatoes are tender, stirring occasionally. Turn down heat as needed to prevent burning.
Add cabbage, garlic and a pinch of salt and pepper then toss together. Cover with a lid and cook for 5-7 minutes or until wilted and softened.
Add tofu to skillet and toss everything together. Drizzle sauce on top and toss again to coat. Heat for 1-2 minutes or until warmed through.
Hint: The sauce can be made several days ahead and stored in the fridge until ready to use.
Substitutions
- Tofu - use beans such as cannellini instead of tofu to make this soy free
- Cabbage - we use green cabbage, but you can use other types such as red or napa.
- Oil - any neutral high temp oil will work. We use avocado.
Variations
- Spicy - add chili pepper flakes while cooking for a little heat
- Deluxe - add toasted nuts before serving for extra crunch. Pine nuts, chopped almonds or walnuts are great.
Equipment
A wok is helpful for this dish, but you can also use a large skillet if that's what you have available.
Storage
Store in air tight container in the fridge. Good for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
When cooking the potatoes, turn the heat down as needed to prevent them from burning on the outside before the centers are cooked through.
If you try this recipe, I'd love to know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Simple and delicious, this Cabbage Stir Fry with Tofu is a quick and easy one skillet dish perfect for busy nights. Vegan & gluten free.
- 16 oz firm or extra firm tofu
- ½ medium cabbage
- 3-4 small to medium potatoes We use Yukon gold
- ½ teaspoon garlic powder
- salt and pepper
- 3 garlic cloves, minced
- 2-3 tbsp neutral high heat oil
- 5 Minute Maple Dijon Sauce link in notes
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Prepare 5 Minute Maple Dijon Sauce and refrigerate until needed. Recipe is linked in the notes at the bottom.
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If you are using tofu that is in water, drain and place on a lint free towel. Place another towel on top and place something heavy on top for 15 to 20 minutes to remove as much water as possible.
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While pressing the tofu, slice the cabbage into very thin strips and set aside.
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Dice potatoes into small squares about ¼ inch in size. To keep potatoes from oxidizing while you finish prepping submerge in a bowl of water until ready to use.
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After tofu has pressed, cut into ½ inch cubes and transfer to a bowl. Sprinkle with garlic powder, salt and pepper. Toss to coat evenly.
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Heat 1 tablespoon oil in a wok or skillet over medium heat. Add tofu to wok/skillet in a single layer. Don't overcrowd the pan, split into 2 batches if needed.
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Allow to cook undisturbed for 2-3 minutes until golden. Flip and continue to brown on all sides. Remove the pan and set aside.
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Wipe out wok/skillet if needed and add 1 tablespoon oil heating over medium. Add diced potatoes, toss to coat in oil and sprinkle with a pinch of salt and pepper. Cook for about 5 minutes stirring occasionally until potatoes begin to brown. Cover wok/skillet with a lid and continue cooking for 15-20 minutes longer or until potatoes are tender. Turn the heat down as needed to prevent potatoes from burning on the outside before the centers are cooked through.
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After potatoes are cooked through add cabbage, a pinch of salt, pepper and minced garlic.
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Sauté until cabbage is wilted and softened, about 5 minutes.
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Add tofu to cabbage and potatoes and toss to incorporate. Drizzle desired amount of maple dijon sauce and combine. Heat though for 1-2 minutes.
Did you make this recipe? Let me know!