Braised Tofu with Cabbage—savory, tender, and umami-rich. A healthy, flavorful plant-based dish perfect for weeknight dinners or cozy meals.

Why You’ll Love This Recipe

Crispy Tofu + Tender Veggies: The perfect contrast of textures in every bite.
Fully Plant-Based: Vegan-friendly and packed with plant-based protein.

Quick and Easy: Ready in just over 30 minutes—ideal for busy weeknights.
Deep Umami Flavor: Thanks to soy sauce, vegetarian oyster sauce, and sesame oil.
Nutritious and Filling: Loaded with fiber, protein, and antioxidants.

One-Pan Wonder: Minimal cleanup with everything cooked in a single skillet.
Customizable: Easily adapt with different vegetables or spice levels.
Great Leftovers: Flavors deepen as it sits—perfect for meal prep.

Budget-Friendly: Uses accessible, affordable ingredients.
Beautiful Presentation: Colorful and garnished with sesame and scallions for visual appeal.

Ingredients

For The Tofu:

1 block firm tofu, pressed and cut into cubes
1/2 cup potato starch
Salt and pepper to taste

2 tablespoons coconut oil

Vegetables:

3 cloves garlic, minced

1 red onion, sliced
1 red bell pepper, sliced
300g cabbage, chopped

For The Sauce:

300ml vegetable or mushroom broth
1 tablespoon low-sodium soy sauce

1 tablespoon vegetarian oyster sauce
2 teaspoons sesame oil
Black pepper to taste

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Garnish:

Chopped spring onion

Toasted sesame seeds

Directions

Pat the tofu cubes dry and toss with potato starch, salt, and pepper until well coated.
Heat coconut oil in a non-stick skillet over medium heat. Add tofu and fry until golden and crispy on all sides. Remove and set aside.

In the same pan, sauté garlic, onion, and red bell pepper for 3–4 minutes, until softened and aromatic.
Add chopped cabbage and stir-fry for another 3–5 minutes until it begins to wilt.
Pour in the broth, soy sauce, vegetarian oyster sauce, sesame oil, and a pinch of black pepper. Stir to combine.

Return the tofu to the pan. Let simmer for 5–7 minutes to allow flavors to meld.
Stir in the cornstarch slurry and cook until the sauce thickens to your desired consistency.
Remove from heat and garnish with chopped spring onion and toasted sesame seeds.

Serve hot over rice or noodles.

Servings And Timing

Servings: 4
Prep Time: 15 minutes

Cooking Time: 20 minutes
Total Time: 35 minutes
Calories Per Serving: ~290 kcal

Variations

Spicy Kick: Add chili flakes or a drizzle of chili oil.
Ginger Boost: Sauté fresh ginger with the garlic for an aromatic twist.
Different Greens: Swap cabbage for bok choy, kale, or spinach.

Extra Protein: Add edamame or chickpeas for even more plant protein.
Nutty Crunch: Top with roasted peanuts or cashews.
Low-Sodium Version: Use reduced-sodium broth and soy sauce.

Gluten-Free Option: Choose gluten-free soy sauce and oyster sauce.
Miso Variation: Add a teaspoon of miso paste to the broth for extra umami.
Stir-Fry Style: Skip the slurry and enjoy it as a lighter stir-fry.

Add Mushrooms: Include shiitake or cremini mushrooms for extra depth.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a skillet over medium heat with a splash of broth or water, or microwave in 30-second intervals until heated through.

Freezing: Not recommended, as the tofu and vegetables may lose texture upon thawing.

FAQs

Can I Use Cornstarch Instead Of Potato Starch For The Tofu?

Yes, cornstarch works as a substitute but potato starch gives a slightly crispier finish.

What Kind Of Tofu Is Best For This Recipe?

Firm or extra-firm tofu holds its shape best during frying and braising.

Can I Bake The Tofu Instead Of Frying?

Absolutely. Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through, until crispy.

Is Vegetarian Oyster Sauce Vegan?

Yes, it’s made from mushrooms and contains no seafood—check the label to be sure.

How Do I Make This Dish Gluten-Free?

Use tamari instead of soy sauce and ensure your vegetarian oyster sauce is gluten-free.

Can I Add More Vegetables?

Of course. Carrots, mushrooms, or baby corn make great additions.

What Should I Serve This With?

It’s delicious over jasmine rice, brown rice, or noodles like soba or rice noodles.

Will The Tofu Stay Crispy In The Sauce?

It will soften slightly as it braises but still holds a pleasant texture.

Can I Make This Ahead Of Time?

Yes, it keeps well in the fridge and can be reheated without losing flavor.

How Do I Prevent The Sauce From Getting Too Thick?

Add more broth a tablespoon at a time if it thickens too much during simmering.

Conclusion

Braised Tofu With Cabbage is the kind of dish that proves plant-based meals can be hearty, flavorful, and incredibly satisfying. Whether you’re vegan, vegetarian, or just looking to cut back on meat, this simple yet robust dish is sure to earn a spot in your weekly rotation. Serve it over rice or noodles, and enjoy a comforting bowl of goodness that’s as nourishing as it is delicious.

Explore More Flavor-Packed Vegetarian Dishes

Love the comforting, savory taste of Braised Tofu With Cabbage? You’ll definitely enjoy our vibrant Honey Garlic Glazed Tofu Stir Fry — a sweet and savory tofu dish perfect for weeknight dinners. For another cozy plant-based option, don’t miss the Creamy Cauliflower Soup, ideal for chilly evenings. Our Curried Potatoes with Chickpeas bring warmth and spice to your table, while the Lentil & Brown Rice Stuffed Cabbage Rolls offer a hearty, wholesome twist on a classic. Finish your plant-powered meal with a refreshing Raspberry Spinach Salad with Avocado & Walnuts for the perfect balance.

Braised Tofu With Cabbage

Author: Chef Clara

Print Recipe

Description

This comforting, savory braised tofu dish features crispy-coated tofu simmered in a rich umami broth with cabbage, red peppers, garlic, and onion. It’s hearty, nourishing, and fully plant-based—perfect for a wholesome lunch or dinner.

Ingredients

Scale

1 block firm tofu, pressed and cut into cubes
1/2 cup potato starch

Salt and pepper to taste
2 tablespoons coconut oil
3 cloves garlic, minced

1 red onion, sliced
1 red bell pepper, sliced
300g cabbage, chopped

300ml vegetable or mushroom broth
1 tablespoon low-sodium soy sauce
1 tablespoon vegetarian oyster sauce

2 teaspoons sesame oil
Black pepper to taste
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Chopped spring onion (for garnish)
Toasted sesame seeds (for garnish)

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Instructions

Pat the tofu dry and toss with potato starch, salt, and pepper until well coated.
Heat coconut oil in a non-stick skillet over medium heat. Add the tofu and fry until all sides are golden and crispy. Remove and set aside.
In the same pan, sauté garlic, onion, and red bell pepper until fragrant and slightly softened, about 3–4 minutes.

Add the chopped cabbage and stir-fry for another 3–5 minutes until it begins to wilt.
Pour in the broth, soy sauce, vegetarian oyster sauce, sesame oil, and a pinch of black pepper. Stir to combine.
Return the crispy tofu to the pan. Simmer for 5–7 minutes to let the flavors meld.

Add the cornstarch slurry and stir gently until the sauce thickens to your liking.
Remove from heat. Garnish with chopped spring onion and sesame seeds before serving.

Notes

Press tofu for at least 15 minutes to remove excess moisture.

Adjust seasoning and spice level to taste with chili flakes or fresh chili.
Use mushroom broth for deeper umami flavor.
Serve with steamed rice or noodles for a complete meal.