This Vegan Cabbage Bowl with Tofu and Peanut Sauce contains cabbage, peppers, sugar peas and cubes of tofu cooked with peanut sauce and sriracha, and it’s a real treat!
Everyone who loves crunchy raw red cabbage, please raise your hand. (Kalyn raised both hands.) If you’re not raising your hand, I hope you’ll still consider making this bowl of cabbage with tofu-peanut sauce using crunchy lettuce instead of cabbage because I loved how the flavors incorporated into this recipe, and I’d hate for any cabbage avoiders to miss the stuff. The other good here.
Two things that add flavor are tossing tofu cubes with soybean, sesame, and ginger dressing before baking, and a little Sriracha sauce (Continued link) in a peanut butter-flavored sauce to give it just the right amount of spicy cake. I’ve made this a few times and in the last version I sprinkled the tofu cubes on the salad like croutons before I sprinkled the sauce over it, and thought this was the perfect finishing touch.
What components do you need?
How do you make this recipe gluten-free?
as long as you use Gluten Free Soy Sauce (affiliate link), Everything else in this recipe is naturally gluten-free.
Can you make this recipe without pressing tofu?
not expensive tofu press (affiliate link) This is a useful tool if you cook a lot of tofu. But this recipe also gives instructions for squeezing the water out of the tofu using a heavy cast iron pan, see photos below.
How to make a bowl of cabbage with tofu and peanut sauce:
(Scroll down for the full recipe with nutritional information.)
- Drain a cube of firm or very firm tofu into a colander in the sink and let all the liquid run off.
- Then cut the tofu into two pieces of the same size.
- You need to press the tofu to remove the moisture if you want crisp cubes of tofu. Start by placing the tofu pieces between a double layer of paper towels.
- Then place something heavy like an iron skillet over the tofu and let it rest for at least 15 minutes. (If you have time, change the towels and press again for another 15 minutes.)
- While juicing tofu, whisk together sesame oil, soy sauce and rice vinegar, Monk Fruit Gold Sweetener (Continued link) Or sweetener of your choice, and ground ginger root to make the marinade.
- Cut the tofu into small cubes and toss with the dressing. (If you have time to leave this on for 15 minutes or so, I’ll do it, but it’s not necessary.)
- Spray a large baking tray with nonstick spray and roll out the tofu cubes. Bake at 400 F / 200 C for 20 minutes.
- Halfway through baking time, flip the tofu cubes if you want them evenly crispy on all sides. (I used my fingers, just do it fast!)
- Tofu is cooked well when browned on all sides and the edges are firm.
- While the tofu is cooking, slice the cabbage into thin strips and slice the red pepper and peas. (I was cutting the cabbage much thinner than it is in this photo; we forgot to take another photo of the cabbage cut thinner when we made this last time!)
- Melt peanut butter in the microwave, then whisk in rice vinegar, Monk Fruit Gold Sweetener (affiliate link) or sweetener of your choice, sesame oil, soy sauce, Sriracha sauce (affiliate link), and hot water to make the sauce.
- For each serving, add a large amount of shredded and thinly sliced cabbage, sliced red pepper, and sliced sugar peas.
- Sprinkle on the tofu cubes and drizzle over the desired amount of sauce, and count up!
- This bowl of vegan cabbage with tofu and peanut sauce is so delicious that meat lovers will devour it!
More delicious ideas with tofu:
Tofu and dressing ingredients:
14 oz. Hard or extra firm tofu, drained and pressed to remove most of the moisture
1 tbsp sesame oil
1 ton of soy sauce (see notes)
2 tsp. Rice vinegar (not seasoned)
2 tsp. Monkfruit Gold Sweetener (see notes)
1/2 tsp. Ground ginger root (from a jar)
Peanut and Sriracha Sauce Ingredients:
2 tons of regular, natural peanut butter (see notes)
1 t hot water
2 tons of rice vinegar (not seasoned)
2 tons of sweetener Golden Monkfruit (see notes)
2 tsp. Sesame oil
1 T soy sauce
1 tsp. Sriracha sauce (fairly to taste; it was barely spicy)
(If you think you want extra sauce, you might want to double this one; it keeps well in the fridge and is good at a lot of other things.)
1/2 head red cabbage, thinly sliced, chopped
1 red pepper cut into short thin slices
1 1/2 cups thinly sliced sugar peas, sliced lengthwise on the diagonal
- Put the tofu in a colander set in the sink and let it dry for a few minutes, until the liquid runs out.
- Cut the tofu in half crosswise to make two equally sized flat pieces.
- Lay two pieces of tissue paper on a cutting board, place the tofu slices close together on the paper towel, and place two more pieces of tissue paper on top of them.
- Place something heavy (such as a cast iron skillet) over the paper towel so that it covers and press down on the tofu to squeeze out the water.
- Let the tofu press for at least 15 minutes, then replace with paper towels and press again for another 15 minutes if you have time.
- While juicing tofu, whisk sesame oil, soy sauce, rice vinegar, and monk fruit sweetener (or sweetener of your choice) together, and ground ginger (Continued link) to make salt water.
- Spray a large baking tray with nonstick cooking spray. Preheat the oven to 400°F/200°C.
- When pressing tofu, cut it into small cubes about 3/4 inch square.
- Place the tofu in a small bowl and stir gently. (If you have time, let it marinate 15 minutes or so before baking.)
- Spread the tofu on a baking sheet so the pieces aren’t close or touching, and bake for 10 minutes.
- Remove the pan from the oven and use your fingers or a fork to quickly flip the tofu pieces.
- Bake for another 10 minutes, or until the tofu is nicely browned and the edges feel firm. (It may take a little longer than 20 minutes, but watch it carefully at the end because it can turn from brown to burning very quickly.)
- While the tofu is baking, cut the cabbage into thin strips and chop.
- Cut the stem and remove the seeds of the red pepper, then cut the pepper into short thin strips.
- Cut the sugar peas in half lengthwise on the diagonal to make slivers.
- Whisk together rice vinegar, monk fruit sweetener (or sweetener of your choice), sesame oil, soy sauce, Sriracha sauce (affiliate link), and hot water to make the peanut sauce.
- When the tofu is done, make bowls with a generous layer of red cabbage topped with sliced red pepper, sliced peas, and tofu cubes on top.
- Sprinkle a generous amount of the sauce and serve immediately.
- Individual ingredients can be kept in the refrigerator for several days. (I had leftovers and heated up the tofu and sauce in the microwave, combined the ingredients, and ate it while I was writing this post!)
Amount per service:
Calories: 256Total fat: 15 gramsSaturated fat: 2.4 gramsUnsaturated fats: 0 gramsUnsaturated fats: 11.8 gramsCholesterol: 0 mgsodium: 539 mgcarbohydrates: 18 gramsthe basic: 6.5 gramssugar: 9.2 gramsprotein: 16 grams
Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
If you’re eating this bowl of cabbage with tofu and peanut sauce for a low-carb diet or for the first phase of the original South Beach Diet, you need to use an approved sweetener. Tofu is a limited food for the first phase of South Beach, but this recipe falls within that limit.
Find more recipes like these:
Uses Bowl Meals To find more recipes like these. use the Diet type indicator To find recipes suitable for a particular food plan. You may also like to Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.
Historical notes for this recipe
This recipe was published in 2014. It was last updated with more information in 2022.
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