There’s something incredibly comforting about a simple Chinese cabbage stir fry, especially when it’s packed with the earthy richness of mushrooms and the satisfying protein of golden-crisp tofu. This recipe is an ideal example of how humble ingredients can shine with the right balance of flavors and textures. It’s quick, customizable, and delicious enough to make a regular appearance in your weekly meal rotation. Whether you’re a plant-based eater or just looking to expand your repertoire of easy Chinese recipes, this stir fry hits all the right notes. It’s light yet filling, savory with a touch of sweetness, and has that irresistible umami flavor that makes it feel like classic takeout—only healthier and homemade.
Chinese Cabbage Stir Fry with Mushrooms and Tofu
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course, Side Dish
Cuisine Chinese
Wok or large nonstick skillet A traditional wok is perfect for achieving the high-heat sear essential in stir frying, but a large, heavy-bottomed skillet works just fine.
Spatula or wok spatula Wide and slightly curved spatulas are great for tossing ingredients quickly.
Tofu press or paper towels with weights Pressing the tofu is essential to get it crispy and firm.
Mixing bowls For preparing the sauce and cornstarch slurry.
Knife and Cutting Board For prepping all your veggies efficiently.
Vegetables & Tofu
- 1 medium head of napa cabbage chopped (you can also use green or savoy cabbage)
- 8 oz firm tofu pressed and cut into cubes
- 1 ½ cups shiitake mushrooms sliced (or use cremini or oyster mushrooms)
- 3 green onions sliced (white and green parts separated)
- 1 medium carrot julienned or thinly sliced
- 2 cloves garlic minced
- 1- inch piece of fresh ginger grated
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce or vegetarian oyster sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon rice vinegar
- ½ tablespoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons of water (slurry)
For frying
- 2 tablespoons neutral oil like vegetable or peanut oil
Optional Garnishes
- Toasted sesame seeds
- Chili crisp or red pepper flakes
- Extra green onions
Step 1: Prep the Tofu
Drain and press your tofu for at least 10 minutes to remove excess moisture. This step helps achieve that golden, crispy edge that contrasts so well with tender vegetables.
Cut the tofu into bite-sized cubes and pat dry again with a paper towel. Heat 1 tablespoon of oil in your wok or pan and pan-fry the tofu on all sides until golden brown. Set aside on a plate lined with paper towels.
Step 2: Make the Sauce
In a small bowl, mix soy sauce, oyster sauce, sesame oil, rice vinegar, and sugar. Stir until sugar dissolves. Separately, prepare the cornstarch slurry and keep it nearby.
Step 3: Stir Fry the Veggies
In the same wok, add the remaining 1 tablespoon of oil. Add the garlic, ginger, and the white parts of the green onions. Stir fry for about 30 seconds until fragrant.
Toss in the mushrooms and cook for about 2–3 minutes until they start to release their juices. Add carrots and stir for another minute.
Add the chopped napa cabbage and stir-fry for about 4–5 minutes until it wilts but retains some crunch. This technique is commonly used in many stir fried cabbage recipes and is key to retaining flavor and nutrients.
Step 4: Combine and Simmer
Return the tofu to the wok, then pour in the sauce. Stir everything to coat evenly. Finally, pour in the cornstarch slurry and continue to cook for 1–2 minutes until the sauce thickens and clings to the tofu and vegetables.
Taste and adjust seasoning if needed—sometimes a dash of soy sauce or a sprinkle of chili flakes elevates the final dish beautifully.
Step 5: Serve
Garnish with sesame seeds and sliced green onion tops. Serve hot with jasmine rice or noodles.
Pairings
This Chinese cabbage stir fry with mushrooms and tofu is a standalone star, but it also works beautifully with a few complementary dishes or drinks.
- Rice or Noodles: Serve it over steamed jasmine rice, brown rice, or lo mein noodles. The sauce soaks into the grains and noodles, making every bite flavorful.
- Soup Starter: Start with a light miso soup or egg drop soup to make it a complete Asian-inspired meal.
- Side Dishes: Pair with crispy spring rolls or dumplings for a balanced dinner. You could even serve it alongside korean cabbage recipes like kimchi for a fermented zing.
- Beverages: Green tea or a light lager complements the umami profile well. For a non-alcoholic option, try sparkling water with a hint of yuzu or citrus.
FAQs
1. What kind of cabbage works best for this stir fry?
Napa cabbage is ideal for this stir fry. It has a tender texture and subtle sweetness that plays well with savory sauces. You could also try savoy or green cabbage, both commonly used in pan fried cabbage recipes.
2. Can I use different mushrooms?
Absolutely. Shiitake mushrooms offer a deep umami flavor, but oyster mushrooms or cremini work well too. These varieties are commonly featured in chinese stir fry vegetables dishes for their texture and taste.
3. Is tofu the only protein option?
Not at all. While tofu is great for a vegetarian twist, this recipe also adapts well to meat. You can easily make a chicken and cabbage or beef and cabbage stir fry version by swapping out tofu for thinly sliced chicken breast or beef strips.
4. How do I keep the vegetables from getting soggy?
The key is high heat and short cooking time. Stir frying quickly over a hot wok prevents overcooking and keeps the veggies crisp—a common technique in authentic chinese cooking recipes.
5. Can I make this ahead of time?
You can prep all the ingredients ahead (slice, chop, and mix the sauce), but for the best texture and flavor, stir fry right before serving. Reheated cabbage can become limp, which is why many fried cabbage recipes easy and fresh are preferred over reheated versions.
