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Close up view of a plate with cabbage stir fry

Cabbage Stir Fry


All the Asian flavors you love and crave without any fuss. This low-carb and easy cabbage stir fry recipe comes together in less than 20 minutes. 


Units Scale
  • 1 block of high protein extra firm tofu cut into small cubes
  • 2 tbsp toasted sesame oil, divided
  • 3 tbsp soy sauce or tamari, divided
  • 1/2 large head of cabbage. About 4 cups shredded. See Note 1
  • 4 medium carrots julienned about 4 cups
  • 1 red bell pepper cut into strips
  • 1 1/4 cups shelled edamame
  • 2" piece of ginger, peeled and grated
  • 4 garlic cloves
  • 1 tsp Sambal Olek ( optional for some heat)
  • 4 scallions, sliced
  • 2 tablespoons black sesame seeds


  1. In a large deep skillet, heat one tablespoon of the sesame oil, add the tofu, and cook for 2-3 minutes on high heat. Add one tablespoon of the soy sauce and cook until the tofu is well coated with the soy sauce for an additional 2-3 minutes. Set the tofu aside
  2. Using the same skillet heat the remaining tablespoon of sesame oil and add cabbage, carrots, red pepper edamame, ginger, garlic, Sambal Olek, and the remaining 2 tablespoons of soy sauce.   Cook on medium-high heat for 5-7 minutes stirring frequently, until the cabbage is wilted.
  3. Add scallions and black sesame seeds right before serving.
  4. Serve as is or with rice, noodles, farro or zoodles.


  1. You may use green cabbage, purple cabbage, napa cabbage, or savoy cabbage


  • Serving Size: 2 cups
  • Calories: 333
  • Sugar: 11.8 g
  • Sodium: 434.2 mg
  • Fat: 17.5 g
  • Saturated Fat: 2.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 26.5 g
  • Fiber: 10.7 g
  • Protein: 21.2 g
  • Cholesterol: 0 mg

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