Crunchy Cabbage Dumpling Bowls
Tofu, cabbage and brown rice bowls with soy-ginger sauce and fresh cabbage crunch. Allow about 45 minutes using already-cooked rice.
- brown rice
- cabbage
- Comfort Food
- dinner
- fiber-forward
- May 2026
- plant-based
- tofu
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
extra-firm tofu, drained and cut into 1/2-inch cubes · 14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Details
cooked brown rice · 4 Cup
Kroger® 90 Second Whole Grain Brown Rice
89%
Details
scallions, thinly sliced · 0.75 Cup
Green Onions
75%
Details
carrots, shredded · 2 Cup
Kroger® Cut and Peeled Baby Carrots
Sale
62%
Details
green cabbage, thinly sliced · 8 Cup
Green Cabbage
62%
Details
sesame seeds · 2 Tablespoon
Simple Truth Organic® Whole Sesame Seed Shaker
32%
Details
low-sodium soy sauce · 0.25 Cup
Kikkoman® Less Sodium Soy Sauce
20%
Details
garlic, minced · 2 Count
Garlic
Sale
20%
Details
rice vinegar · 2 Tablespoon
Nakano® Natural Rice Vinegar
Sale
8%
Details
toasted sesame oil · 1 Tablespoon
International Collection Toasted Sesame Oil
6%
Details
fresh ginger, grated · 1 Tablespoon
Organic Ginger Root
3%
Details
canola oil · 2 Tablespoon
Kroger® Pure Canola Oil
3%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- extra-firm tofu-14 oz
- green cabbage-8 cups
- cooked brown rice-4 cups
- carrots-2 cups
- scallions-3/4 cup
- low-sodium soy sauce-1/4 cup
- sesame seeds-2 tablespoons
- rice vinegar-2 tablespoons
- canola oil-2 tablespoons
- toasted sesame oil-1 tablespoon
- garlic-2 cloves
- fresh ginger-1 tablespoon
Complete the quick prep: pat the tofu very dry, cut it into 1/2-inch cubes, thinly slice the cabbage and scallions, shred the carrots, grate the ginger, and mince the garlic.
Use a stable cutting board and keep hands dry while slicing cabbage and tofu.
In a small bowl, whisk soy sauce, rice vinegar, toasted sesame oil, ginger, and garlic until smooth and fragrant.
Heat the canola oil over medium-high heat in a deep nonstick pan of at least 6 quarts, wide enough for the tofu in one layer. Add the dry tofu and cook for 6–8 minutes, turning occasionally, until golden on several sides.
Add tofu carefully to the hot oil to reduce splattering.
Add the carrots and three-quarters of the cabbage in handfuls, letting each addition wilt to make room. Cook for 8–10 minutes, until the carrots are tender-crisp and cabbage softened. Reserve the rest of the cabbage for the crunchy finish.
Add the cooked brown rice and soy-ginger sauce. Break up clumps and stir over medium heat for 5–8 minutes or longer, until hot throughout. For refrigerated rice, verify 165°F (74°C) with a food thermometer.
Heat refrigerated cooked rice until steaming hot throughout.
Turn off the heat, fold in the remaining cabbage and 1/2 cup scallions for fresh crunch, then divide into bowls and top with sesame seeds and remaining scallions for a toasty finish.
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