Simple Cabbage & Tofu Stir-Fry — 15-Minute Weeknight Dinner

Name: Simple Cabbage & Tofu Stir-Fry — 15-Minute Weeknight Dinner
Total time: 6 min
Cuisine: Chinese
Ingredients: ½ head napa cabbage or green cabbage, roughly chopped; 1 block firm tofu, cubed and patted dry; 3 tablespoons vegetable oil, divided; 4 cloves garlic, sliced; 1 tablespoon soy sauce; 1 tablespoon oyster sauce (or mushroom sauce for vegan); ½ teaspoon sugar; ¼ teaspoon white pepper; 1 teaspoon cornstarch mixed with 2 tablespoons water; Salt to taste; Sesame oil for finishing

Prep:6 min

Cook:6 min

Serves:2–4

Difficulty:Medium

This is the kind of dish that Chinese home cooks make three times a week without thinking twice — simple cabbage stir-fried with tofu in a garlic-soy sauce. It's not fancy, it's not Instagram-worthy, but it's deeply satisfying, incredibly healthy, and on the table in 15 minutes flat. This is real Chinese home cooking at its most honest.

Cabbage and tofu are two of the most affordable and nutritious staples in Chinese cuisine. This combination has fed families for generations — it's the kind of everyday dish that rarely appears in cookbooks or restaurants but exists in the muscle memory of anyone who grew up in a Chinese kitchen.

Ingredients

• ½ head napa cabbage or green cabbage, roughly chopped
• 1 block firm tofu, cubed and patted dry
• 3 tablespoons vegetable oil, divided
• 4 cloves garlic, sliced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce (or mushroom sauce for vegan)
• ½ teaspoon sugar
• ¼ teaspoon white pepper
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Salt to taste
• Sesame oil for finishing

Instructions

1
Cut the tofu into ¾-inch cubes and pat completely dry with paper towels. This ensures crispy edges.
2
Heat 2 tablespoons oil in a wok over high heat. Add tofu cubes in a single layer and fry without moving for 2 minutes until golden on the bottom. Flip and repeat on other sides. Remove and set aside.
3
Add remaining 1 tablespoon oil to the wok. Add sliced garlic and stir for 15 seconds until fragrant — don't let it brown.
4
Add chopped cabbage and stir-fry vigorously over high heat for 2–3 minutes. The cabbage should be wilted but still have a slight crunch.
5
Add soy sauce, oyster sauce, sugar, and white pepper. Toss everything together.
6
Return the fried tofu to the wok. Pour in the cornstarch slurry and toss for 30 seconds until the sauce lightly glazes everything.
7
Finish with a drizzle of sesame oil, give one final toss, and transfer to a serving plate immediately.

Pro Tips

💡High heat is essential for stir-frying. If your cabbage is releasing water and steaming, your heat isn't high enough.
💡Napa cabbage cooks faster and has a more delicate flavor than green cabbage — adjust timing accordingly.
💡Add a handful of dried chilies with the garlic for a spicy kick.
💡For a heartier version, add dried shiitake mushrooms soaked and sliced.

Serving Suggestions

Serve over steamed rice as a simple one-dish meal, or pair with another protein dish like braised ribs or steamed fish for a more complete dinner. It's also great tucked into oatmeal tortillas as a wrap.