These seared tofu and cabbage bowls are an easy one-pan dinner that doesn’t skimp on flavor.
Tofu and cabbage have both earned a permanent spot on my weekly grocery list. They’re affordable, last forever in the fridge, and there are countless ways to turn them into a meal.
These pan-fried tofu and cabbage bowls with soy-ginger dressing have been in my weeknight dinner rotation for many years. Between the crispy tofu, crunchy vegetables, and savory ginger sauce, they’re super satisfying but not heavy. The whole thing comes together in just one pan, in around 40 minutes.
Key Ingredients + Substitutions
- Tofu: “Extra firm” works best for pan-frying.
- Cabbage: I like a mix of green and purple cabbages here for a variety of color and micronutrients, as well as textures (green is silky, while purple is crunchier). But of course, you can use just one or the other.
- Fresh Garlic + Ginger: Make for a punchy, flavorful sauce. Do not substitute with dried.
- Soy Sauce: Sub with tamari to keep the dish gluten-free.
- Seasoned Rice Vinegar: This vinegar has some salt and sugar added to it, making it ideal for use in sauces, dressings, and marinades.
- Thai Red Curry Paste: This chili paste rounds out the sauce and adds some heat. Thai Kitchen brand is quite mild, whereas Maesri is spicier. If you don’t enjoy spicy food, feel free to skip this ingredient.
How to Make Tofu Cabbage Bowls (Step-by-Step Photos)
Find the complete instructions with ingredient amounts in the printable recipe card below.
Step 1: Press the Tofu
Press the tofu in a tofu press or just weigh it down with something heavy (full instructions in the recipe card below).
This step eliminates excess moisture and gives the tofu a chewier texture.
Step 2: Prep the Vegetables
Finely shred the cabbages and cut the peeled carrots into matchsticks.
Step 3: Sear the Tofu
Cut the tofu into triangles, and season with garlic powder, salt, and pepper. Cook in a single layer in a generous amount of oil over medium-high heat until golden brown.
For the crispiest crust, resist the urge to unnecessarily move/zhuzh the tofu while it’s cooking.
Step 4: Mix up the Sauce
In a small bowl, stir together all the sauce ingredients.
Step 5: Cook the Vegetables
Remove the tofu from the skillet and set aside. Add the cabbages and carrots to the pan, and cook until they are lightly softened and starting to caramelize, but still have plenty of crunch, 6 to 7 minutes.
Add half of the sauce and toss to combine. Cook for another minute.
Step 6: Serve the Bowls
Divide the vegetables and tofu among bowls, and serve with remaining sauce on the side for drizzling. Add rice or rice noodles to complete the meal.
Pro Tips for Perfectly Crispy Pan-Fried Tofu
- Use “extra firm” tofu. Tofu is sold in a variety of firmness levels. “Extra firm” holds its shape well during searing, while still maintaining a tender bite.
- Press it. Pressing tofu eliminates excess moisture and helps it brown better. You can buy a specific gadget for this purpose, or just use what you have: a small cutting board + some jars from your pantry (full pressing instructions are in the recipe card below).
- Resist the urge to zhuzh. Leave the tofu mostly undisturbed while it is searing. Do not move, lift, or flip it until it’s ready – i.e. golden and crisp on the bottom.
More Tofu Dinners to Try
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Tofu Cabbage Bowls
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten-Free, Vegan
Description
These pan-fried tofu and cabbage bowls are finished with a punchy ginger dressing. An easy one-pan dinner that’s ready in 40 minutes.
Ingredients
For the Bowls
- One 14-ounce block “extra firm” tofu
- 1 teaspoon garlic powder
- Fine sea salt (or table salt) + freshly ground black pepper
- Extra virgin olive oil or avocado oil, for frying
- 3/4 pound green cabbage, finely shredded (about 4 cups)
- 3/4 pound purple cabbage, finely shredded (about 4 cups)
- 3 small carrots, peeled and cut into matchsticks
- Toasted sesame seeds, for serving
- Cilantro, for serving (optional)
- Cooked rice, for serving (optional)
For the Sauce
- 1-inch knob fresh ginger, peeled and minced (about 1 tablespoon)
- 1 medium garlic clove, crushed or grated
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon toasted sesame oil
- 2 teaspoons Thai red curry paste (optional)* [see note below]
- 1 teaspoon pure maple syrup (or honey)
Instructions
- Drain the tofu and press it in a tofu press, or: place it on a plate, then top with another plate or cutting board, and weigh it down with something heavy (like a couple of cans) to squeeze out as much water as possible. Set aside for 10 to 15 minutes, periodically draining off the water that pools in the plate.
- Cut the tofu into 8 slabs, then cut each slab on a diagonal, creating 16 triangles total. Arrange them in a single layer on the cutting board and sprinkle with half of the garlic powder, plus salt and pepper.
- Heat a 12-inch non-stick skillet over medium-high heat and add enough oil to generously coat the bottom. Arrange the tofu in the pan in a single layer, seasoned-side down (if it doesn’t all fit in a single layer, you’ll need to cook it in two batches). Season the other side with the remaining garlic powder, plus salt and pepper. Fry the tofu until the underside is crisp and golden brown, 5 to 7 minutes. Gently flip using tongs and cook the second side for about 5 minutes more.
- Meanwhile, in a small bowl, whisk together all the sauce ingredients.
- Transfer the tofu to a plate and set aside.
- Add a splash more oil to the skillet, if needed. Add the cabbages and carrots. Cook, stirring once or twice, until they’re lightly softened and starting to caramelize, but still have plenty of crunch, 6 to 7 minutes. Add half of the sauce to the skillet and toss to combine. Cook for another minute and turn the heat off.
- To serve, divide the vegetables (and rice, if using) among bowls, and top with the tofu. Sprinkle with sesame seeds and cilantro, and serve with the remaining sauce for drizzling.
Notes
This chili paste rounds out the sauce and adds some heat. If you don’t enjoy spicy food, you can skip this ingredient.
Nutrition
- Serving Size: 1/4 of the recipe (without rice)
- Calories: 265
- Sodium: 530 mg
- Fat: 16 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 13 g
jacqueline says
Delish… yum!
Alexandra Shytsman says
Thanks, Jacqueline! I’m glad you enjoyed this.
Liv says
This is good, but at 260 calories per serving it’s nowhere near enough food if you serve it to four as is suggested. I used about 3 cups cabbage total since that’s just what I had, but otherwise made as written, serving it over rice, and splitting the full recipe between two eaters. I haven’t used curry paste in this way before and really liked it.
Alexandra says
Hi Liv! Thank you for your thoughtful feedback – I’m glad you liked the curry paste in the sauce. I agree – this meal is definitely on the lighter size (more like warm salad). Which is why rice is a good way to bulk it up. The full recipe does call for 6 cups cabbage though 🙂