CRISPY TOFU AND CABBAGE STIR-FRY

Crispy Tofu and Cabbage Stir-Fry image

Provided by Ali Slagle

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 small red onion, thinly sliced
Kosher salt
1/4 cup cornstarch
1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)
1/4 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
1/2 cup coarsely chopped cilantro leaves and stems
2 tablespoons lime juice (from 1 large lime)

Steps:

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.
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.
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.