Spicy Vegan Cabbage Stir-Fry with Crispy Tofu and Peanut Crunch

A fast, fiery vegan cabbage stir-fry with crispy tofu, a spicy peanut sauce, and crunchy peanuts.

Prep Time 20

Cook Time 15

Total Time 35

Course Main Dish

Cuisine Asian-Inspired

Servings 4

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

Don't rely on screenshots. Import to Rind to check off items as you shop.

Get App

14 ounce extra-firm tofu pressed 10 minutes and patted dry; super-firm vacuum-packed tofu works even better
2 tablespoon cornstarch for a crisp shell; potato starch is a great swap
1 tablespoon neutral oil avocado, canola, or grapeseed; add 1 tablespoon more if your pan is not nonstick
½ teaspoon kosher salt reduce to 1/4 teaspoon if using very salty soy sauce

¼ cup soy sauce use tamari for gluten-free; coconut aminos work but taste sweeter
2 tablespoon rice vinegar brightens the cabbage; apple cider vinegar works in a pinch
2 tablespoon creamy peanut butter natural is fine; for nut-free use sunflower seed butter
1 tablespoon maple syrup or brown sugar; this balances the heat and keeps the sauce glossy
1 tablespoon sambal oelek or gochujang; adjust up or down depending on your heat tolerance
1 teaspoon toasted sesame oil use as finishing flavor, not frying oil
2 teaspoon fresh ginger finely grated; or use 1 teaspoon jarred ginger
2 clove garlic finely grated or minced
¼ cup water thins the sauce so it coats; add 1 tablespoon more if needed

1 green cabbage about 2 pounds, cored and thinly sliced; napa cabbage works for a softer stir-fry
1 red bell pepper thinly sliced; swap with carrot ribbons or snap peas
4 scallion whites and greens separated and thinly sliced
1 tablespoon neutral oil for stir-frying the vegetables
½ teaspoon black pepper optional but great with peanuts

Use Cook Mode in the Rind app to keep your screen awake.

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.

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.

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.

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?"

Don't lose this recipe in your browser history. Save it to your personal collection in the Rind App so you can find it instantly next time.