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A quick, flavorful vegan stir fry combining tofu and shredded green cabbage in a sweet and savory soy-maple sauce, ready in just 20 minutes. Packed with protein and nutrients, gluten-free and nut-free.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 tbsp light (regular) soy sauce
  • 1 tbsp dark soy sauce (or an extra tablespoon of regular soy sauce)
  • 1 tbsp rice wine vinegar
  • 2 tsp maple syrup or sugar
  • 1/2 tbsp sesame oil
  • 1/2 tsp vegetable bouillon paste or 1/2 a crushed vegetable bouillon cube
  • 1–2 tbsp avocado oil
  • 4 scallions, sliced with whites and greens separated
  • 1 red chili pepper, sliced (optional)
  • 4 cloves garlic, crushed or grated
  • 1/2 inch ginger, grated or minced
  • 1 block (450g) super firm tofu (or extra firm tofu, pressed and drained)
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 2 cups green cabbage, shredded

Instructions

  1. Press and drain extra-firm tofu, then crumble into bite-sized pieces.
  2. Slice scallions, separating whites and greens; thinly slice red chili if using; grate or crush garlic and ginger; shred cabbage into thin ribbons.
  3. Whisk together light soy sauce, dark soy sauce, rice vinegar, maple syrup (or sugar), sesame oil, and vegetable bouillon in a small bowl and set aside.
  4. Heat a large skillet over medium heat, add avocado oil, then sauté scallion whites and sliced chili until softened.
  5. Add garlic and ginger to the pan and cook until fragrant, about 1 minute.
  6. Add crumbled tofu to the skillet, sprinkle smoked paprika and ground coriander, and sauté 3-5 minutes, adding more oil if pan is dry.
  7. Add shredded cabbage, stir-fry about 4 minutes until softened, pour in the reserved sauce, and continue cooking, stirring, until tofu and cabbage absorb the sauce and are well coated.
  8. Serve hot with rice or noodles, garnished with scallion greens if desired.

Notes

Add more oil during cooking if pan becomes dry to keep the dish moist and flavorful., If dark soy sauce is unavailable, substitute with 1 tablespoon regular soy sauce plus 1/2 teaspoon molasses for similar thickness and sweetness., Slice cabbage thinly for faster cooking and better mixing with tofu; larger chunks lengthen cooking time.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 250 kcal per serving (estimate based on ingredients)
  • Fat: Approximately 12 g per serving (estimate)
  • Carbohydrates: Approximately 15 g per serving (estimate)
  • Protein: Approximately 15 g per serving (estimate)