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Spicy Cabbage Stir Fry


1 made it | 1 review | 0 photos

Spicy Cabbage Stir Fry

Asian inspired stir fried cabbage recipe with red bell pepper, carrots and green onions, seasoned with a light and flavorful sauce is a quick and easy, healthy vegan side dish or main meal ready in 30 minutes!


  • 2 tablespoons sesame oil, divided

  • 12 ounces organic tofu (firm or extra firm), cut into dominoes

  • 1 tablespoon fresh ginger, minced

  • 2 – 3 large garlic cloves, minced

  • pinch of red pepper flakes

  • 1 small cabbage (about 1 1/2 lbs.), finely shredded (red, green or both)

  • 1 red bell pepper, julienned

  • 1 carrot or 1 cup baby carrots, cut into matchsticks

  • 4 green onions, sliced (reserve one green onion for garnish)

  • 2 – 4 tablespoons tamari ,low sodium soy sauce or coconut aminos

  • 1 – 2 tablespoons rice wine vinegar

  • 2 tablespoons water

  • salt + pepper, to taste

to serve

  • sesame seeds

  • scallions (green onions), thinly sliced

  • grain of choice (soba or ramen noodles or quinoa, basmati or jasmine rice), optional


Crispy tofu: Cut the tofu into dominoes and press between paper towels or dish cloth. Heat 1 tablespoon oil in a pan, add tofu and cook for 5 – 8 minutes on each side, until lightly golden in color. Season with salt and garlic powder (or garlic salt). Transfer tofu to a small plate.

Stir fry: Heat 14 inch wok or large skillet over medium- high heat, add 1 remaining tablespoon of oil, add garlic, ginger and red pepper flakes and cook for 1 minute. Add cabbage, red bell pepper, carrots, green onions, tamari, rice vinegar and water, stir fry for 5 – 7 minutes, or until cabbage wilts and veggies soften. Add the tofu to the cabbage stir fry 2 minutes before done to warm through. Taste for seasoning, adding salt to taste.

Serve cabbage stir fry with cooked grain of choice and garnish with sesame seeds, green onions and/or cilantro.


Reviews 1


July 31, 2020
I really did like this. I cheated a bit and used a coleslaw mix; I also added some bean sprouts and used white wine vinegar because I didn't have rice vinegar. It was quite spicy but I liked the kick. The tofu was nice, much better than I remembered it being. I plan on using the leftovers to make egg rolls tomorrow. I might make it again, but I was the only one in 5 of my family willing to eat it! (Bunch if chickens!)

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