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Red Cabbage Stir Fry


  • 1 cup uncooked rice I used brown rice
  • 7 ounces extra firm tofu
  • 1-2 teaspoons cornstarch or arrow root powder
  • 1/2 red cabbage
  • 1 red bell pepper
  • 1/3 yellow onion
  • 3 cloves of 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
  • 1/2 teaspoon red pepper flakes optional
  • 2-3 tablespoons chopped cilantro


  1. Cook the rice according to the package directions. Depending on what kind of rice you decide to use, the amount of water needed can vary slightly. I highly recommend cooking the rice a day (or two) ahead of time. This saves you time the day you are making your stir fry dinner, AND day old rice makes better stir fry. You don’t want your rice to get too soggy, so letting it dry out a little is a good thing.
  2. Drain the tofu from any packaging liquid. Place on a plate with a paper towel underneath, and place a paper towel over the top and another plate. Like a tofu sandwich. Place a few canned goods over the top of the top plate. This will help the tofu to drain more. Cut up into small squares. Place in a ziplock bag, add the cornstarch, and give it a gentle shake. Place on a baking sheet lined with parchment paper. Bake at 350°F for 25-30 minutes, tossing once in the middle of the bake time.
  3. Prepare all your vegetables. Chop up the cabbage, bell pepper, and onion. Mince the garlic. In a large cup, stir together the sesame oil, soy sauce, oyster sauce, brown sugar, rice vinegar, and red pepper flakes until the sugar dissolves. Heat the olive oil over high heat in a large cast iron skillet or a wok. Add the onion and bell peppers; cook for 1-2 minutes. Add in the garlic and cabbage, and cook for an additional 2-3 minutes. Now add in the rice, pour the sauce over everything, and continue to cook until the liquid dissolves and everything is hot. Toss in the baked tofu and cilantro just before serving.