Crispy Tofu and Cabbage Stir-Fry

By Ali Slagle

Updated Dec. 21, 2021

Crispy Tofu and Cabbage Stir-Fry
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Rating
4(2,378)
Comments
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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

Yield:4 servings
  • 1small red onion, thinly sliced
  • Kosher salt
  • ¼cup cornstarch
  • 1(14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)
  • ¼cup neutral oil (such as canola or grapeseed), plus more as needed
  • About 1½ pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated
  • 1tablespoon low-sodium soy sauce or liquid aminos, plus more to taste
  • 1tablespoon coriander seeds, crushed
  • ½cup coarsely chopped cilantro leaves and stems
  • 2tablespoons lime juice (from 1 large lime)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

296 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 12 grams protein; 751 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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. Step 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.

Tip
  • It can be tricky to tear pieces of the same size, so start by slicing the tofu crosswise so that you have 1-inch-thick slabs, then tear off cubes from there.

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Ratings

4 out of 5
2,378 user ratings
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Comments

Greg

Oil Scolds, this recipe calls for one tablespoon of oil per serving, which amounts to 125 calories and 20% of the daily recommended amount of fat. Also it tastes good. Please have toasted cabbage if you like, but I'm not sure this is the hill on which to die for the cause of heart health.

Sheila Datt, Integrative Nutrition Coach

I roasted the onion, cabbage and added shiitakes on a sheet tray, 400 degree oven for 1/2 hour. Seared the tofu in a cast iron pan. Tossed everything together with lime juice, cilantro & coconut aminoes. Served over ramen rice noodles. Sooo good!!

Karen NBvW

Just saying...excessive oil once again in NYT recipe...cabbage (any variety0 caramelizes very well in a DRY cast iron pan! Pre heat pan, drop cabbage in, let sit on flame 7ish min. lift on one side if some light char lift & flip once all around, let sit again another 7min. & again flip not stir, last time maybe a moment or two shorter. When wanting toasted coriander seed here, or fennel & caraway in another recipe once charred 1st time flip & place in hot oven for 2nd & 3rd. Skips 1/2 the oil!

Barbara

Very tasty, and enjoyed the texture of the torn tofu. Next time, I'll use less salt: won't salt the onions, or the cornstarch. (I'm salt sensitive.) This time, I browned the onions along with the cabbage (my husband doesn't like raw onions), and that was another nice texture/flavor additiion.

Coral

I did not care the flavors in this dish. Way too much salt, the balance of flavors seemed lacking. Seems like it needed an element of sweetness besides the cabbage to balance the salt.

sheri

Quite good. Next time I would cook the tofu first, since the caramelized soy sauce from the cabbage made the tofu hard to get crisp. I would also press the tofu for at least 30 minutes before tearing and tossing in the cornstarch. Without the pressing it was much too soggy. Would be good with some mushrooms, and added sriracha or gochujang for some heat.

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