This vegan green cabbage stir fry features both shredded cabbage AND baked shredded super-firm tofu. Shredding + baking the tofu before adding it to the rest of the stir fry gives it an IRRESISTIBLE crispy, chewy, and — dare I say — meaty texture. A quick, flavorful sesame-soy stir fry sauce brings it all together for a veggie + flavor packed weeknight win!

fork holding a bite of shredded cabbage and tofu stir fry above a green bowl

I make a quick & easy stir fry with tofu every single week for dinner. I usually do my crispy air fryer tofu and favorite creamy peanut sauce, but sometimes I want to mix it up in the texture and flavor departments.

I’ve seen a bunch of creators play around with shredded tofu recently and knew I had to jump on the train! As a Registered Dietitian who follows a (primarily) plant-based diet, I always like trying new tofu preparation methods, because it is a protein staple in my diet.

shredded tofu and cabbage stir fry in a dark green bowl

Adding baked shredded tofu to a stir fry is officially a GAME CHANGER. The texture, you guys! It’s hearty, chewy, a little crispy, and strikingly meaty. I love how it seamlessly mixes into one delicious bite with the tender shredded cabbage and carrot for a satisfying high protein, high fiber meal.

My top tip for this recipe: Use SUPER-FIRM TOFU that comes vacuum sealed in plastic – it’s different than extra-firm! It has very little water, therefore making it easy to shred on a cheese grater without the need to press it. Bonus: it also has more protein than less firm types of tofu!

Let’s make a stir fry

First, get going on the shredded baked tofu.

I tested cooking the shredded tofu on the stovetop and it was a bit of a disaster. The shreds were unevenly cooked, not crispy, and stuck to the bottom of the pan. The oven is the way to go for this shredded tofu!

wooden cutting board with a pile of shredded tofu next to a grater
Shred tofu into large shreds.
shredded tofu seasoned in a white mixing bowl
Season the tofu with some spices, soy sauce, and olive oil.
shredded tofu spread out on a parchment paper lined baking sheet
Spread the shredded tofu out on a baking sheet with parchment.
shredded baked tofu on a baking sheet
Bake it in the oven until toasty golden brown and crispy.

While the tofu bakes, make your stir fry sauce.

sesame soy stir fry sauce in a glass jar.
Add the stir fry sauce ingredients to a small jar (I use a leftover jam jar!), close it up, and shake together.

Finally, stir fry the cabbage and carrots on the stovetop!

sliced green onions in a stainless steel saute pan
Start by cooking green onions in a neutral oil (like avocado oil).
shredded cabbage and carrots cooked in a stainless steel saute pan
Add the shredded cabbage and carrots, cook until soft.
Cabbage and tofu stir fry in a stainless steel saute pan
Add the baked shredded tofu.
Cabbage and tofu stir fry in a stainless steel saute pan
Finally, toss it all together in the sauce!

This recipe has 27 grams of protein and 9 grams of fiber per serving, so it’s quite filling on it’s own. I also love to serve on top of fluffy white rice 🙂

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
shredded tofu and cabbage stir fry in a dark green bowl

Shredded Cabbage and Tofu Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Alex Aldeborgh, RD
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 3
  • Category: Dinner
  • Method: oven, Stovetop
  • Cuisine: Asian-inspired
  • Diet: Vegan
Print Recipe
Save Recipe

Description

This vegan green cabbage stir fry features both shredded cabbage AND baked shredded super-firm tofu. Shredding + baking the tofu before adding it to the rest of the stir fry gives it an IRRESISTIBLE crispy, chewy, and — dare I say — meaty texture. A quick, flavorful sesame-soy stir fry sauce brings it all together for a veggie + flavor packed weeknight win!

Ingredients

Scale

Cabbage Tofu Stir Fry

  • 1 block (16 oz) super-firm tofu, shredded coarsely using the largest side of a box grater
  • 1 tbsp low sodium soy sauce
  • 1/2 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • Pinch of Diamond kosher salt
  • 1 tbsp avocado oil, or other neutral oil
  • 3 green onions, thinly sliced
  • 6 cups green cabbage, shredded
  • 1 large carrot, shredded (about 1 cup)

Stir fry sauce

  • 3 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup
  • 1 clove garlic, grated or minced
  • 1 inch knob fresh ginger, grated or minced
  • 1/2 tsp corn starch
  • 4 tbsp cold water
Instacart Get Recipe Ingredients

Instructions

  1. Preheat oven to 415°F. Line a large baking sheet with parchment paper.
  2. In a medium mixing bowl, combine the shredded tofu, soy sauce, olive oil, garlic powder, paprika and salt. Mix together to coat the tofu.
  3. Spread the tofu into a thin, even layer on the prepared baking sheet.
  4. Bake for 25-30 minutes, until the tofu is toasty golden brown. The shreds may have stuck together, so when it’s cooled down enough, use your hands to break it up into smaller bite size clusters and shreds.
  5. While the tofu is baking, make the stir fry sauce: combine soy sauce, rice vinegar, sesame oil, maple syrup, garlic, ginger, corn starch, and water in a small (~12 oz) jar. Cover the jar and shake vigorously until combined.
  6. When the tofu has about 5 minutes left in the oven, start the stir fry on the stovetop. Heat avocado oil over medium heat in a 12-inch or larger saute pan. Cook green onions for 1-2 minutes until fragrant, then add the shredded cabbage and carrot. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened and have decreased in size.
  7. Reduce heat to low, then add the shredded baked tofu to the stir fry.
  8. Give the sauce a final shake, then pour it over the stir fry. Mix for 1-2 minutes so everything is well coated and the sauce has thickened up just a bit.

Notes

Store leftovers in the fridge for up to 3 days in an airtight container.

Nutrition Disclaimer

As a Registered Dietitian, I create nutritionally-balanced recipes using whole food ingredients to promote good health and well-being.  Additionally, I am a Certified Intuitive Eating Counselor. My nutrition philosophy encompasses an all-foods-fit approach, and I do not promote tracking calories, macronutrients, or other numbers. Nevertheless, I understand that this information can be educational and helpful for some people.

I cannot guarantee complete accuracy of the nutrition information provided here, as these numbers are estimates. Nutrition is individualized. If you have specific nutrition needs, please consult your physician or a Registered Dietitian. 

Nutrition

  • Calories: 444
  • Fat: 25.7 g
  • Saturated Fat: 4.5 g
  • Carbohydrates: 25.7 g
  • Fiber: 9.3 g
  • Protein: 27 g