clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cabbage tofu noodle stir fry on plate.

Cabbage Tofu Stir Fry With Spicy Tahini Sauce

  • Author: Caitlin Rule
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 serves 1x
  • Category: Dinner
  • Method: Stir fry
  • Cuisine: Asian


This cabbage tofu stir fry with spicy tahini sauce is the perfect healthy weeknight meal idea. It’s  vegan, packed with veggies and takes 30 minutes to make!


  • 14 oz/ 400g firm tofu, cubed
  • 2 oz/ 1/2 cup uncooked macaroni pasta
  • 1 1/2 tablespoons sesame oil
  • 1 small cabbage (about 500g), thinly sliced*
  • 2 carrots, shredded
  • 1 red capsicum (bell pepper), thinly sliced
  • 4 spring onions (scallions), sliced
  • sesame seeds, to garnish


  • 1/4 cup tahini or peanut butter
  • 34 tablespoons tamari soy sauce
  • 1 tablespoon maple syrup
  • 1 1/2 tablespoons mild curry powder
  • 1/2 teaspoon ginger powder
  • 2 tablespoons fresh lemon juice or lime juice
  • 1/2 cup water


  1. Cook pasta according to package directions, and set aside.
  2. Cube the tofu into 1/2 inch cubes and cook in a wok or large non-stick pan with 1 tablespoon sesame oil. Cook on each side for about 6-7 minutes, shaking the pan to prevent the tofu from sticking. Cook until the tofu is slightly golden + crispy. Set aside.
  3. While the tofu cook, whisk together the tahini, tamari soy sauce, maple syrup, curry powder, ginger powder, lemon juice and water. Adjust to taste. 
  4. In the same pan you cooked the tofu in, heat the remaining 1/2 tablespoon sesame oil. Add the cabbage, carrot, red capsicum (bell pepper) and spring onion. Stir fry until just tender, for about 5-6 minutes.
  5. Add the cooked tofu, drained pasta and tahini sauce. Toss to combine.
  6. Serve immediately and sprinkle with sesame seeds to garnish.


  • I used a mix of red and green cabbage.
  • Can use peanut butter in place of tahini.
  • Use lemon juice instead of lime juice if preferred.


  • Serving Size: 1/4 recipe
  • Calories: 437
  • Sugar: 12.9
  • Fat: 23.1g
  • Saturated Fat: 3.4g
  • Carbohydrates: 34.9g
  • Fiber: 14.5g
  • Protein: 26.7g

Keywords: cabbage tofu stir fry with spicy tahini sauce, cabbage tofu stir fry, cabbage stir fry, tofu stir fry, cabbage and tofu dish