Crispy Tofu and Cabbage Stir-Fry

20 min4 servings

A quick stir-fry of charred cabbage and crispy cornstarch-coated tofu, finished with coriander, cilantro, and lime.

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prepPat tofu dry and tear into 1-inch pieces
prepCore cabbage and cut into 1-inch pieces, separating leaves
1 small red onion, thinly sliced	Salt red onion		Stir in cabbage-onion mixture, cilantro & lime, season to taste
30 g cornstarch	Whisk cornstarch & salt, coat tofu
1 teaspoon kosher salt (for coating)
1 (400 g) package extra-firm tofu, patted dry and torn into 1-inch pieces
60 ml neutral oil (such as canola or grapeseed), plus more as needed	Sauté cabbage 3–4 min, stir & cook 3–4 min until charred & crisp-tender	Stir in soy sauce, season with salt, transfer to onion bowl
About 680 g 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	Fry tofu 2–3 min per side until golden, scraping as needed	Add coriander, stir until fragrant & toasted, 1–2 min
15 g coarsely chopped cilantro leaves and stems
30 ml lime juice (from 1 large lime)

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