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Crispy Tofu and Cabbage Stir-Fry
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Crispy Tofu and Cabbage Stir-Fry

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Crispy Tofu and Cabbage Stir-Fry

This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you’ll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves — also known as cilantro — creates a range of complex but related flavors. Then there’s what might be the quickest — and your new favorite — way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don’t have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba.

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Ingredients

  • 1

    small red onion, thinly sliced

  • Kosher salt

  • ¼

    cup cornstarch

  • 1

    (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)

  • ¼

    cup neutral oil (such as canola or grapeseed), plus more as needed

  • About 1 1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated

  • 1

    tablespoon low-sodium soy sauce or liquid aminos, plus more to taste

  • 1

    tablespoon coriander seeds, crushed

  • ½

    cup coarsely chopped cilantro leaves and tender stems

  • 2

    tablespoons lime juice (from 1 large lime)

Preparation

  1. In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
  2. Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
  3. In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.