---
title: "Cabbage and Tofu Fried Rice with Peas"
description: "Make vegan cabbage and tofu fried rice with peas in about 40 minutes. US/metric amounts, beginner cooking cues, budget swaps and safe rice preparation."
url: "https://1monthveganchallenge.com/cabbage-tofu-fried-rice-peas"
published: "2026-11-11T18:00:12Z"
categories: ["Vegan Recipes"]
---

# Cabbage and Tofu Fried Rice with Peas

Turn chilled rice, tofu, cabbage and frozen peas into an easy vegan dinner. Includes US/metric quantities, budget swaps and clear rice-safety guidance.

![Serving illustration of fried rice with browned tofu cubes, shredded cabbage, peas, diced carrots and scallions in a shallow bowl.](https://1monthveganchallenge.com/assets/uploads/b2da149e3e5eef71ba47b06e9da1b285.png)

**Summary:**

Four light dinner portions of vegetable-packed fried rice with browned tofu, ginger and scallions. About 40 minutes with cooked, safely chilled rice.

A wedge of cabbage, a bag of frozen peas and a block of tofu can turn plain rice into a colorful skillet dinner. Browning the tofu first gives it a little chew, while thinly sliced cabbage softens quickly without disappearing into the rice. Ginger, garlic and soy sauce do the seasoning; no egg or specialty vegan sauce is needed.

The useful trick is to cook in stages rather than pile everything into the pan at once. Keep the rice cold until you need it, and have the vegetables chopped before the heat goes on.

## Recipe at a glance

- **Serves:** 4 light dinner portions, or 3 larger portions
- **Prep:** about 15 minutes
- **Cook:** about 25 minutes
- **Total:** about 40 minutes with cooked, chilled rice; rice cooking and chilling are extra
- **Equipment:** a deep 12-inch (30 cm) nonstick skillet or large wok, spatula, chopping board and a bowl for the cooked tofu

## Ingredients

Use US cups and spoons; weights are approximate where vegetables vary. The rice quantity below is measured **after cooking**.

- 3 cups (about 450–480 g) cooked long-grain white rice, safely chilled and refrigerated for no more than 24 hours
- 1 block extra-firm tofu, 14 oz (400 g), drained and patted dry
- 2 tablespoons (30 ml) neutral oil, divided
- 3 loosely packed cups (about 200 g) thinly sliced green cabbage, tough core removed
- 1 medium carrot, about 3½ oz (100 g), cut into small ¼-inch (5–6 mm) dice
- 1 cup (140 g) frozen peas
- 3 scallions, about 1 oz (30 g), sliced, whites and greens kept separate
- 2 garlic cloves, minced
- 1 tablespoon (about 6 g) finely grated fresh ginger
- 3 tablespoons (45 ml) reduced-sodium soy sauce, divided
- 2 teaspoons (10 ml) unseasoned rice vinegar
- 1 teaspoon (5 ml) toasted sesame oil, optional
- Freshly ground black pepper, to taste

## Before you start: choose and chill the rice

About 1 cup (185 g) dry white rice usually makes enough, but yield varies: cook according to its package, then measure the cooked amount. Spread freshly cooked rice in shallow containers, cool quickly and refrigerate within 1 hour. Use within 24 hours. Do not leave it on the counter overnight to dry out. Rice that was stored unsafely cannot be made safe simply by frying it.

This recipe reheats the rice once, so cook only what you will eat at this meal. For two light portions, halve every ingredient. If using packaged cooked rice instead, follow its storage and heating directions and check that its ingredients are vegan.

## How to make it

1. **Prepare the tofu and seasonings.** Cut the dried tofu into roughly ½-inch (1.5 cm) cubes. Mix 2 tablespoons (30 ml) of the soy sauce with the vinegar in a small bowl. Keep the remaining tablespoon of soy sauce for the tofu.
2. **Brown the tofu.** Heat 1 tablespoon (15 ml) neutral oil in the skillet over medium-high heat. Add the tofu in a single layer. Leave it alone for about 3 minutes, then turn and cook for another 5–7 minutes, turning occasionally, until several sides are golden. Reduce the heat if it starts scorching. Add the reserved tablespoon of soy sauce, toss for about 30 seconds, then transfer to the bowl.
3. **Soften the vegetables.** Add the remaining tablespoon of neutral oil to the pan. Cook the carrot and scallion whites for 2 minutes. Add the cabbage and stir-fry for 3–4 minutes, until wilted with a little bite. Stir in the garlic and ginger for 30 seconds. If the pan is small or crowded, transfer half the vegetables to the tofu bowl and return them at the end.
4. **Add the rice and peas.** Take the rice from the fridge and gently break up clumps with a clean fork. Add it to the pan with the frozen peas. Stir-fry for 4–6 minutes, turning and spreading the rice so the cold clumps heat evenly. Follow the pea package's cooking instructions if it specifies a longer cooking time.
5. **Season and finish heating.** Add the soy-vinegar mixture and return the tofu and any reserved vegetables. Toss for another 2–3 minutes, or until the peas are tender and everything is steaming hot throughout with no cold rice clumps. For a thermometer check, aim for 165°F (74°C) in several places. Times depend on the pan and heat; hot throughout matters more than the clock.
6. **Serve right away.** Turn off the heat and fold in the scallion greens, optional sesame oil and black pepper. Taste before adding any more soy sauce.

## Small fixes that make a difference

- **Rice sticking together?** Break up cold clumps before they enter the pan. Avoid mashing the grains with the spatula.
- **Vegetables releasing lots of water?** Let that moisture evaporate before adding rice. A crowded pan steams rather than browns; use two batches if needed.
- **Tofu staying pale?** Pat it thoroughly dry and give the first side time in contact with the pan. Extra-firm tofu holds up better here than silken tofu.
- **Rice a little dry?** Add water 1 tablespoon (15 ml) at a time, then continue heating until hot throughout. Extra soy sauce adds salt as well as moisture.

## Easy swaps and allergy notes

- **Gluten-free:** replace the soy sauce with a certified gluten-free tamari and check every packaged ingredient.
- **Sesame-free:** omit the optional sesame oil. The ginger and scallions still provide plenty of flavor.
- **Different vegetables:** use the same weight of finely sliced napa cabbage, or swap the carrot and peas for a plain frozen vegetable mix. Follow its cooking directions and cook off excess moisture.
- **No tofu:** use 1½ cups (about 250 g) drained cooked chickpeas, dried well. Brown them for 4–5 minutes before proceeding. The dish will have a different texture.
- **Soy allergy:** both tofu and soy sauce need replacing. Use the chickpeas above and a labeled soy-free seasoning such as coconut aminos; start with 2 tablespoons (30 ml), then taste. Check labels and cross-contact guidance for your needs.

## Budget and make-ahead plan

Plain frozen peas and a small cabbage keep the shopping list practical. Buy a whole cabbage only if you have another use for it; a bag of undressed shredded cabbage can reduce waste for a smaller household. The remaining cabbage and carrot work well in a simple slaw, and extra ginger can be frozen in small portions.

Chop the vegetables and mix the sauce up to a day ahead, keeping them covered in separate containers in the fridge. Cook and chill the rice as described above, no more than a day before you fry it. Keep refrigerated ingredients at 40°F (4°C) or below. Preparing components ahead is a better fit here than repeatedly reheating a batch of fried rice.

For the conservative rice-safety approach used in this recipe, serve the finished fried rice immediately and do not save it for another reheating: frying already reheats the chilled rice. If you have more chilled rice than you need, leave the unused portion refrigerated and use it within its original 24-hour window. Never use rice left out overnight.

Building a small set of repeatable dinners? The site's [flexible 30-day roadmap](https://1monthveganchallenge.com/about) can help you plan around ingredients you already have.

## Recipe notes and sources

This is an original, researched home recipe that has not been kitchen-tested. The cover is an AI-generated serving illustration, not a photograph of a tested batch. General staged tofu-and-vegetable cooking technique was cross-checked against [Good Food's tofu stir-fry](https://www.bbcgoodfood.com/recipes/tofu-stir-fry); its honey-based sauce is not used here. Rice handling follows the [Food Standards Agency's home food fact checker](https://www.gov.uk/government/publications/home-food-fact-checker/home-food-fact-checker#rice). Adjust cooking time to your equipment and the doneness cues above.