The Grumpy Garbanzo vegan food for real life

Korean BBQ Stir Fry

When you think of a stir fry, what vegetables come to mind? Broccoli tends to steal the show, due to its extreme talent for sopping up sauces. Onions are also a necessity. One could reasonably expect peppers, carrots, and mushrooms. If we're getting fancy, maybe even some snow peas or those cute little cobs of corn.
But what about cabbage? You may instead associate cabbage with sad, translucent soup eaten in times of famine. Bedraggled soup has given cabbage a bad reputation, but cabbage deserves better.
When sitting atop a pile of rice, drizzled with Korean BBQ sauce, and paired with marinated tofu, cabbage is no longer something to be sad about. This stir fry uses napa cabbage, a crinkly and delicious member of the Brassica rapa species. This species also happens to include broccoli: cabbage's fierce stir fry competitor. Change up your stir fry game and give the underdog a chance with this Korean BBQ stir fry.


Extra firm tofu

Napa cabbage

Yellow bell pepper



Sesame oil

Korean BBQ sauce

Korean red pepper flakes

Sesame oil



Slice tofu and press to drain excess liquid.

Pour BBQ sauce over tofu and let marinade in the fridge overnight.

Once the tofu has marinated, sauté tofu and any remaining sauce in a nonstick pan over medium heat until the sauce is absorbed and a glaze forms over the tofu.

Sauté chopped onions in sesame oil until translucent.

Add garlic, bell peppers, finely chopped napa cabbage, and red pepper flakes to taste.

Sauté until the peppers are soft and the cabbage has slightly wilted.

Serve over rice with tofu. Sprinkle with soy sauce, sriracha, or extra BBQ sauce as desired.

What did I use and why?

I used Trader Joe's Korean BBQ sauce; however, I would recommend making your own sauce or trying another brand. The Trader Joe's sauce was exceedingly sweet and had more of a teriyaki flavor than a true Korean BBQ flavor.