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Close-up of bowl with seared tofu and sauteed cabbage with soy-ginger sauce, cilantro, and sesame seeds

Tofu and Cabbage Bowls Recipe

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  • Author:
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan


These tofu and cabbage bowls with carrots and soy-ginger dressing are an easy one-pan meal that’s big on flavor. Ready in under 40 minutes!



For the Bowls

  • One 14-ounce block extra-firm tofu
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Extra virgin olive oil, for frying
  • 3/4 pound green cabbage, shredded (about 3 cups)
  • 3/4 pound purple cabbage, shredded (about 3 cups)
  • 3 small carrots, peeled and cut into matchsticks
  • Cilantro, for serving
  • Toasted sesame seeds, for serving

For the Sauce

  • 1-inch knob of 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
  • 1 teaspoon pure maple syrup or honey


  1. Start by pressing the tofu: Drain the tofu and 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. Let stand for 15 to 30 minutes, periodically draining off the excess water.
  2. Meanwhile, in a small bowl, combine the garlic powder, smoked paprika, salt, and pepper.
  3. Undo the tofu contraption and slice the tofu into 8 slabs; cut each slab on a diagonal, creating 16 triangles in total. Arrange the triangles in an even layer on the cutting board and sprinkle with half of the spice blend.
  4. Heat a large non-stick skillet over medium heat and add enough oil to lightly coat the bottom. Arrange the tofu in the skillet in a single layer seasoned-side down. Season the other side with the remaining spice blend. Fry the tofu until the underside is golden brown, 5 to 7 minutes. Gently flip the triangles and cook the other side for 5 to 7 minutes more.
  5. Meanwhile, make the Sauce: In a bowl, whisk together the ginger, garlic, rice vinegar, soy sauce, sesame oil, curry paste, and maple syrup.
  6. Take the tofu out of the skillet and set aside. Raise the heat to medium-high and add a splash more oil, if needed. Add the cabbages and carrots and cook until they’re starting to soften and brown, stirring occasionally, about 5 minutes. Add half of the sauce, toss to combine, and turn the heat off.
  7. To serve, divide the vegetables among 2 plates and top with the tofu. Sprinkle with cilantro and sesame seeds and serve with the remaining sauce.


  • Serving Size: 1/4 of the recipe
  • Calories: 260
  • Fat: 16.5 g
  • Carbohydrates: 20.9 g
  • Fiber: 6 g
  • Protein: 12.9 g