This Tamarind Tofu Stir Fry is a warm, savory vegetarian dinner with crisp tofu, tender cabbage, and orzo pasta tossed in a sweet-tangy sauce. It's filling without feeling heavy and is a quick and easy recipe great for busy weeknights.
I've always liked how tamarind adds depth without overpowering a dish, and it works especially well here with tofu and cabbage. This recipe is a satisfying way for my family to enjoy a vegetarian meal without a lot of fuss for me in the kitchen.
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Why You'll Love Tamarind Tofu Stir Fry
Sweet tang: the tamarind chutney brings a gentle balance of sweet and tart that coats every bite.
Hearty texture: crispy tofu, tender orzo, and a lightly browned cabbage give this dish great contrast.
Meatless dinner: this vegetarian tofu stir fry is satisfying enough to stand on it's own.
Key Ingredients for Vegetarian Tofu Stir Fry
See the recipe card below for a full list of ingredients and instructions.
- Extra firm tofu: pressed and cubed, it browns nicely in the skillet and holds its shape.
- Orzo pasta: small and tender, orzo mixes easily with the vegetables and sauce.
- Green cabbage: thinly sliced cabbage cooks quickly and adds a lightly browned flavor.
- Carrot: shredded carrot blends into the dish for color and mild sweetness.
- Tamarind chutney: the sauce that gives it the signature sweet tart flavor that blends in well with the savory cabbage.
- Tamari: adds savory depth that balances the chutney.
Ingredient Substitutions
- Use soy sauce in place of tamari.
- Napa cabbage can be used in place of green cabbage.
- Swap riced cauliflower for the orzo for a low carb option.
Variations on Tamarind Tofu Stir Fry
- Give it a veggie boost by adding sliced mushrooms when cooking the cabbage.
- Stir in chopped scallions just before serving for a freshness boost.
- Finish with a pinch of crushed red pepper for a slight kick of heat.
Helpful Tofu Stir Fry Tips
- Press the tofu well to release as much water as possible so it browns instead of steaming.
- Cook cabbage in batches to get better color.
- Toss everything together while warm so the sauce coats evenly.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium low heat with a small splash of water or olive oil.
Serve With...
This tamarind tofu stir fry pairs nicely with lighter vegetable sides like Air Fryer Green Beans or a side of Cucumber Kimchi.
More Meatless Recipe's You'll Love
If you enjoy meatless meals, try my recipe for Aloo Matar, Homemade Falafel, Tofu Quinoa Bowl with Sweet Chili Lime Glaze, and Vegetarian Patties with Marinara Sauce.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Tamarind Tofu Cabbage Bowl
Equipment
- Wooden spoon or spatula
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Ingredients
- 1 cup cooked orzo
- 1 pound block extra firm tofu , pressed and cubed
- 1 medium carrot , shredded
- 4 cups thinly sliced cabbage
- 2 tablespoons olive oil for frying tofu and cabbage
- 2 tablespoons Tamarind Chutney
- 2 tablespoons Tamari
For the Chutney
- 2 tablespoons tamarind paste
- 2 cups water
- ½ cup sugar
Instructions
- For Tamarind Chutney mix tamarind paste, water, and sugar together and simmer approximately 30 minutes or until reduced to about half and slightly thickened.
- Stir in 1 teaspoon salt, 1 teaspoon garam masala, 1 teaspoon cumin, and 1 teaspoon chili pepper flakes. Cook 1 minute more then set aside to cool completely.
- Mix two tablespoons tamarind chutney and two tablespoons tamari together and set aside.
- Cook orzo according to package directions. Cool slightly. Stir shredded carrot into cooked orzo. Set aside.
- Fry cubes of tofu in olive oil until crispy and browned. Set aside.
- Fry cabbage in a small amount of olive oil until crisp tender and slightly browned.
- Toss cabbage, orzo mixture, tofu, and chutney mixture together. Serve warm & enjoy!
Amy says
Tried this the other night for dinner. Yum! Fantastic. A great combination of flavors, easy to put together, and the tamarind sauce is great! Thanks for the recipe.
Tupper Cooks! says
Ha! Tofu, just saw the Tofu Turkey episode on Everybody Loves Raymond a couple of nights ago. Classic stuff! Your dish looks a lot betterr than Marie's!
tofu says
Mmmm these images are fantastic. This recipe will be on my plate very soon.
Thanks!
polwig says
How could he not like it. It looks absolutely amazing, the tamarind the cabbage. You could easily sub tofu for chicken in his version. Kudos to Grumpy though, he is a trouper for trying meatless meatballs.
Cajun Chef Ryan says
Shelby,
You always make tofu look so good!
Patsyk says
It's great that he will at least try the vegan meals when you make them. Not so sure that would go over in my house... but, then I do like my animal proteins so I'm not going to push for full on veggie meals.
The Duo Dishes says
Thanks for sharing this recipe. Looking for more vegan dishes to try in the New Year, and this sounds like fun. The tamarind chutney is the thing that really sounds interesting.
Tiffany says
I LOVE LOVE LOVE tamarind! And am surprised how few recipes I see using it. This looks great!
Treat and Trick says
You have all the goodness in this dish, so healthy and delicious. Nice change from the usual rice....