Red Cabbage Stir Fry: A Vibrant, Healthy Dinner

Discover how to make a delicious, colorful red cabbage stir fry with tofu and rice for a healthy weeknight meal.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Aug 13, 2025

Discover how to make a delicious, colorful red cabbage stir fry with tofu and rice for a healthy weeknight meal.

Looking for a quick, nutritious, and visually stunning dinner idea? This red cabbage stir fry is the perfect solution. Packed with vibrant colors, bold flavors, and wholesome ingredients, it’s a dish that’s as good for your body as it is for your taste buds. Whether you’re a vegetarian, vegan, or simply looking to add more plant-based meals to your rotation, this stir fry is a must-try.

Why Red Cabbage?

Red cabbage is not only beautiful to look at, but it’s also incredibly nutritious. It’s rich in antioxidants, vitamins C and K, and fiber, making it a powerhouse ingredient for any meal. When cooked, red cabbage retains its vibrant color and adds a slightly sweet, earthy flavor to dishes. Its crisp texture holds up well in stir fries, making it a great alternative to green cabbage.

Ingredients You’ll Need

Here’s what you’ll need to make this red cabbage stir fry:

1 cup uncooked rice (brown rice recommended)
7 ounces extra firm tofu
1-2 teaspoons cornstarch (or arrowroot powder)
½ red cabbage
1 red bell pepper
⅓ yellow onion
3 cloves garlic
2 tablespoons olive oil
2 tablespoons sesame oil
3 tablespoons soy sauce
1 tablespoon brown sugar (or maple syrup)
1 tablespoon rice vinegar
1 tablespoon fish sauce (optional)
½ teaspoon red pepper flakes (optional)
2-3 tablespoons chopped cilantro

Step-by-Step Instructions

Cook the Rice

Start by cooking the rice according to the package directions. If you’re using brown rice, it will take a bit longer than white rice. For the best results, cook the rice a day or two ahead of time. Day-old rice makes for a better stir fry because it’s drier and less likely to become soggy.

Prepare the Tofu

While the rice is cooking, prepare the tofu. Drain the tofu from its packaging liquid and place it on a plate with a paper towel underneath. Cover the tofu with another paper towel and place a plate on top. Add a few canned goods or other heavy objects to press down on the tofu. This will help remove excess moisture and make the tofu firmer. After about 15-20 minutes, cut the tofu into small squares.

Bake the Tofu

Place the tofu squares in a ziplock bag and add the cornstarch or arrowroot powder. Gently shake the bag to coat the tofu evenly. Line a baking sheet with parchment paper and arrange the tofu in a single layer. Bake at 350°F for 25-30 minutes, tossing once halfway through. This will give the tofu a crispy exterior and a tender interior.

Prepare the Vegetables

While the tofu is baking, prepare your vegetables. Chop the red cabbage, red bell pepper, and yellow onion into bite-sized pieces. Mince the garlic. In a large cup, stir together the sesame oil, soy sauce, brown sugar, rice vinegar, and red pepper flakes until the sugar dissolves. This will be your stir fry sauce.

Cook the Stir Fry

Heat the olive oil over high heat in a large cast iron skillet or wok. Add the onion and bell pepper and cook for 1-2 minutes until they start to soften. Add the garlic and cabbage and cook for an additional 2-3 minutes. The cabbage should be tender but still have a bit of crunch.

Add the Rice and Sauce

Now add the cooked rice to the skillet and pour the sauce over everything. Stir well to combine and cook until the liquid is absorbed and everything is hot. This should only take a few minutes.

Finish with Tofu and Cilantro

Toss in the baked tofu and chopped cilantro just before serving. The tofu will add a satisfying crunch and protein, while the cilantro will brighten up the dish with its fresh flavor.

Tips for the Perfect Stir Fry

Use day-old rice for the best texture.
Press the tofu to remove excess moisture for a crispier result.
Don’t overcook the vegetables—keep them slightly crunchy for the best texture.
Adjust the sauce to your taste—add more soy sauce for saltiness, more sugar for sweetness, or more vinegar for tanginess.
Feel free to add other vegetables like broccoli, carrots, or snap peas for extra color and nutrition.

Nutritional Benefits

This red cabbage stir fry is not only delicious but also packed with nutrients. Here’s a breakdown of the main ingredients:

Ingredient	Key Nutrients
Red Cabbage	Vitamin C, Vitamin K, Fiber, Antioxidants
Tofu	Protein, Calcium, Iron, Magnesium
Brown Rice	Fiber, B Vitamins, Magnesium
Red Bell Pepper	Vitamin C, Vitamin A, Antioxidants
Onion	Vitamin C, Fiber, Antioxidants
Garlic	Allicin, Vitamin C, Manganese

Frequently Asked Questions (FAQs)

Can I use green cabbage instead of red cabbage?

Yes, you can use green cabbage if you prefer. However, red cabbage adds a beautiful color and slightly different flavor to the dish.

Can I make this stir fry vegan?

Absolutely! Simply omit the fish sauce or replace it with a vegan alternative like tamari or coconut aminos.

Can I use a different type of rice?

Yes, you can use white rice, jasmine rice, or even quinoa if you prefer. Just adjust the cooking time accordingly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

Can I add meat to this stir fry?

Yes, you can add cooked chicken, beef, or shrimp to the stir fry for extra protein. Simply cook the meat separately and add it to the skillet with the vegetables.

Conclusion

This red cabbage stir fry is a vibrant, healthy, and satisfying meal that’s perfect for busy weeknights. With its colorful ingredients, bold flavors, and easy preparation, it’s sure to become a staple in your recipe rotation. Whether you’re cooking for yourself or feeding a family, this dish is a delicious way to enjoy the benefits of plant-based eating. Give it a try and let us know what you think!