25 minutes
A quick and savory stir-fry featuring crispy tofu, charred cabbage, and a tangy lime and cilantro finish.
Red Onion, thinly sliced
each
to taste
tablespoons
Extra-Firm Tofu, patted dry and torn into 1-inch pieces
0 oz
tablespoons
Red Cabbage, cored and cut into 1-inch pieces, leaves separated
0 lb
tablespoons
Coriander Seeds, crushed
tablespoons
Cilantro, coarsely chopped
cups
Lime Juice, from 1 large lime
tablespoons
1. Soften the Onion
Toss the thinly sliced red onion with a pinch of kosher salt in a large bowl to draw out water and mellow its sharpness.
2. Prepare the Tofu
Coat the tofu in a mixture of cornstarch and a teaspoon of salt, ensuring each piece is well coated for crispiness.
3. Char the Cabbage
Heat 2 tablespoons of oil in a skillet over medium-high heat. Add the cabbage and cook for 6-8 minutes until charred, then transfer to the bowl with onions and drizzle with soy sauce.
4. Crisp the Tofu
In the same skillet, add more oil if needed and fry the tofu until golden and crunchy, about 8-12 minutes, turning the pieces every 2-3 minutes. Toast the crushed coriander seeds over the tofu for the last minute or two.
5. Combine and Finish
Combine the tofu with the cabbage and onion mixture. Add cilantro and lime juice, stirring gently to combine. Taste and add more soy sauce if needed.
Start by pressing the tofu to remove excess moisture for at least 20-30 minutes using a press or heavy object, enabling it to become crispy when cooked.
Lightly coat the tofu cubes in cornstarch or arrowroot powder before pan-frying for a crispy exterior with less oil.
Use a hot wok or skillet to promote quick cooking and achieve a smoky stir-fry flavor (wok hei).
Sauté aromatics like garlic, ginger, or scallions until fragrant before adding the vegetables to build a flavorful base.
Slice the tofu into evenly sized cubes for uniform cooking and crispness.
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