This is my weeknight "I need something loud and satisfying" cabbage recipe vegan style: heaps of shredded cabbage that turns sweet at the edges, bouncy tofu with a crisp shell, and a glossy chili-peanut sauce that clings to everything. It eats like takeout but cooks in one pan, and it's the kind of cabbage and tofu meal that makes you forget you were ever bored by cabbage. The peanuts are non-negotiable for crunch, but I'll give you swaps if you're dealing with allergies or a near-empty pantry.
large wok or 12-inch skillet carbon steel wok gives the best high-heat sear, but a wide, heavy 12-inch skillet (cast iron or stainless steel) works great; avoid small pans or the cabbage will steam instead of stir-fry
Mixing bowl medium bowl for tossing tofu with starch and salt; a shallow bowl makes it easier to coat evenly
small bowl or liquid measuring cup for whisking the sauce; a jar with a lid also works so you can shake it hard and fast
Sharp knife and cutting board a sharp knife matters because cabbage gets slippery; you can also use a mandoline for quick shredding (watch your fingers)
Microplane or fine grater for garlic and ginger; if you don't have one, mince very finely or use 1 teaspoon jarred garlic and 1 teaspoon jarred ginger
Tongs or a fish spatula tongs help toss cabbage quickly; a thin spatula is best for flipping tofu without tearing
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Press the tofu for 10 minutes (wrap in a clean towel and set a skillet on top), then pat dry. Cut into 3/4-inch cubes. The drier the tofu, the crispier it gets, and crisp tofu is what keeps this tofu cabbage recipes situation from tasting watery.
Slice the cabbage thinly. You want long shreds, not chunks: thin cabbage cooks fast, turns slightly sweet, and picks up that saucy sheen instead of staying raw and squeaky.
In a small bowl, whisk soy sauce, rice vinegar, peanut butter, maple syrup, sambal oelek, toasted sesame oil, ginger, garlic, and water until smooth. If your peanut butter is stiff, microwave the mixture for 10 seconds and whisk again. Set aside so the flavors can mingle while you cook.
Crisp the tofu
In a mixing bowl, toss tofu with cornstarch and kosher salt until each piece looks lightly dusted. Don't aim for a thick paste; a thin coat is the whole trick.
Heat 1 tablespoon neutral oil in a large wok or skillet over medium-high heat until it shimmers. Add tofu in a single layer and cook 6 minutes, turning every couple of minutes, until golden and crisp on multiple sides. If tofu sticks, give it 30 seconds more before nudging; it usually releases once it browns.
Transfer tofu to a plate. Keep the pan on the heat. If the pan looks dry or scorched, wipe it carefully with a paper towel held by tongs and add a small splash of oil.
Stir-fry the cabbage and vegetables
Add 1 tablespoon neutral oil to the hot pan. Add scallion whites and bell pepper and stir-fry 1 minute, just until fragrant and glossy.
Add the cabbage and black pepper. Toss continuously for 5 minutes. You're looking for a mix of textures: some cabbage should soften, and some edges should pick up light browning. If you want it closer to vegan fried cabbage vibes, spread the cabbage out and let it sit undisturbed for 45 seconds at a time before tossing; those little charred bits are flavor.
If your cabbage seems dry or is browning too fast, splash in 1 tablespoon water and toss. This is not to steam it into mush, just to keep the stir-fry moving.
Sauce it and serve
Give the sauce one last whisk (the peanut butter likes to settle), then pour it around the edges of the pan so it hits the heat first. Toss for 1 minute, until the sauce thickens and coats the cabbage like a glaze.
Add the crispy tofu back to the pan and toss gently for 30 seconds to coat without knocking off all the crunch. Taste and adjust: more sambal for heat, more lime for brightness, or a tiny pinch of salt if your soy sauce is mild.
Off the heat, fold in scallion greens. Serve hot with chopped peanuts and sesame seed on top, with lime wedges for squeezing. The lime is the difference between "good" and "why can't I stop eating this?"
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Steamed Jasmine Rice: The sauce is punchy and a little sticky, so fluffy rice is perfect for soaking it up. If you're feeding big appetites, double the rice and let the stir-fry act like the main topping.
Rice Noodles or Soba Noodles: Toss the finished stir-fry with hot noodles and a tablespoon of water to loosen the sauce. This turns it into a slurpable cabbage and tofu meal that still feels light.
Lettuce Cups: Spoon the stir-fry into butter lettuce or romaine leaves for a crunchy, fresh contrast. Extra peanuts on top makes it feel like a full-on restaurant situation.
Side Dishes
Quick Cucumber Salad: Thin cucumber slices with rice vinegar, a pinch of sugar, and salt cool down the heat and add that refreshing snap between bites.
Miso Soup: A simple broth-y side keeps the meal balanced and cozy. If you're someone who searches plant based cabbage soup when it's cold out, consider this stir-fry's brighter, faster cousin for weeknights.
Edamame With Flaky Salt: It's easy protein that won't compete with the peanut-chili flavors, and it makes the table feel generous with almost zero work.
Drinks
Crisp Lager or Pilsner: Light bitterness and carbonation cut through peanut richness and chili heat, keeping each bite tasting sharp instead of heavy.
Sparkling Water With Lime: Simple and bright. The lime echoes the finishing squeeze and makes the whole thing feel cleaner and more refreshing.
Off-dry Riesling: A little sweetness plays nicely with sambal heat and salty soy sauce, and the acidity loves cabbage.
FAQs
What type of tofu is best for this recipe?
Extra-firm tofu is the sweet spot because it holds its shape and crisps well. Super-firm vacuum-packed tofu is even better (no pressing needed). Avoid silken tofu here; it'll break apart and make the stir-fry cloudy instead of crisp and glossy.
Can I make this with bagged coleslaw mix or pre-shredded cabbage?
Yes, and it's a legit shortcut for a cabbage recipe vegan weeknight plan. Use about 8 cups shredded mix. If it includes carrot, that's fine, but watch the cook time: pre-shredded cabbage is thinner and can go from snappy to soft fast, so stir-fry it about 1 minute less.
How do I keep the cabbage from turning watery?
Use high heat, a big pan, and don't overcrowd. If your skillet is small, cook the cabbage in two batches and combine at the end. Also, add the sauce only after the cabbage has softened and picked up a little browning; sauce too early traps steam and can make things soggy.
I'm allergic to peanuts. What can I use instead?
Swap the peanut butter for sunflower seed butter and use toasted pumpkin seed or chopped cashew if those work for you. For the topping, use toasted sesame seed or crispy fried shallot. The goal is still the same: creamy richness in the sauce plus a crunchy finish.
Can I add meat, and if so which cut works best?
You can, even though this is built as tofu cabbage recipes comfort food. Thinly sliced boneless, skinless chicken thigh stays juicier than chicken breast at stir-fry heat, but breast works if you slice it very thin and don't overcook. Sear the meat first, remove it like the tofu, then add it back at the end to coat in the sauce. If you're using ground pork or turkey, brown it first and drain excess fat before adding the vegetables.
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