High Protein Stir Fry Cabbage
Elevate your weeknight dinner game with this High Protein Stir Fry Cabbage recipe—a perfect balance of nutrition, flavor, and convenience. Packed with plant-based protein from golden pan-fried tofu and vibrant edamame, this recipe transforms humble green cabbage and crispy carrots into a restaurant-worthy dish. A fragrant blend of garlic, ginger, soy sauce, and sesame oil creates an irresistible savory glaze, while optional red chili flakes add a subtle kick. Ready in just 30 minutes, this stir fry is ideal for busy schedules and can be served solo or alongside quinoa, brown rice, or your favorite grain. Customize it further with toasted sesame seeds and fresh spring onions for a delightful finishing touch. Whether you're seeking a vegan-friendly meal or a protein-packed healthy dinner, this versatile dish is sure to impress.
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Recipe Information
Ingredients
- 1 head (medium) Green cabbage
- 400 grams Firm tofu
- 1 cup Edamame (shelled)
- 2 medium, julienned Carrots
- 3 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil (or any neutral cooking oil)
- 3 stalks, chopped (optional) Spring onions
- 0.5 teaspoon (optional, for spice) Red chili flakes
- 0.25 teaspoon Black pepper
- 1 tablespoon (optional, for garnish) Sesame seeds
Instructions
Press the tofu to remove excess water by placing it between paper towels and placing a heavy object on top for 10-15 minutes. Once pressed, cut the tofu into small cubes.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium heat. Add the tofu cubes and cook for about 5-7 minutes, flipping occasionally, until they are golden brown on all sides. Remove the tofu from the pan and set aside.
In the same skillet, add another tablespoon of olive oil. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Add the julienned carrots, shredded cabbage (cut into thin strips), and shelled edamame to the skillet. Stir fry for 5-7 minutes, stirring frequently, until the vegetables are slightly softened but still crisp.
Push the vegetables to one side of the skillet and reduce the heat to low. Add the soy sauce (or tamari), sesame oil, black pepper, and red chili flakes (if using). Mix well to coat the vegetables evenly.
Return the cooked tofu to the skillet and gently toss everything together until combined. Cook for another 1-2 minutes to heat through.
Remove the stir fry from the heat, sprinkle with chopped spring onions and sesame seeds (if using), and serve immediately. This dish can be enjoyed on its own or paired with quinoa, brown rice, or your favorite grain.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3351 mg | 146% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 45.7 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1202 mg | 92% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3934 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
