Crispy Tofu and Cabbage Stir-Fry

By Ali Slagle

Updated December 20, 2021

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
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Total Time
25 minutes
Rating
4(2,604)
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. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

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Ingredients

Yield:4 servings

  • 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 ½ 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 stems

  • 2 tablespoons lime juice (from 1 large lime)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

26 grams carbs; 296 calories; 10 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 5 grams fiber; 752 milligrams sodium; 12 grams protein; 8 grams sugar

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
2,604 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!

Judith

Thid does need bigger than a 12 inch pan to cook in a single layer. I didn't have fresh clatnro but had parsely and mint and used that--it was nice! Yummy dish!

AND in CDMX

I've made this many times. -Use a skillet larger than 12" (even if not cast iron), otherwise there's not enough space to char all the cabbage leaves in a single layer w/o disturbing (or use two pans). -Make tofu cubes (or torn chunks) smaller than 1" square. You'll get more surface area for crispy sides, and I find smaller tofu pieces (in many recipes) more pleasant to eat, better incorporated into dish.

Jean

Worth using 20% of one's daily fat intake because of the mouth feel; no-oil cast-iron method tastes dry. Excellent recipe.

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