Crispy Tofu and Cabbage Stir-Fry
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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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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- 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.
- 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.
- 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.
Private Notes
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Cooking Notes
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!
jessicabessica
Definitely tear the tofu! I was reluctant as my need for order and uniformity is real, but it creates a very interesting texture with lots of surface area where tips get charred a little and add to everything. Such a simple recipe that’s greater than the sum of its parts. It’s a new weekly go to in our house now!
LB
Am I the only one who has no idea how to interpret the “cut into 1-inch pieces, leaves separated” instructions for the cabbage? I read the rest of the recipe for context clues and looked at the photo but still couldn’t figure it out. Ended up just roughly chopping it.
ndchef
You can put the slices of tofu in the microwave for 3 min, and it will pull out the excess moisture, which you then pour off. Works great!
Sheri
Tears make more irregular edges, which makes more browning.
LO
Garrett, there's no measurement given for the salt. This one's on you!!!
Kristin Ohlson
I made this exactly as written and was thrilled with it. Served over brown rice ramen noodles. Will definitely make it again and perhaps serve with a sprinkle of chopped peanuts. Thank you!
Garrett
Way too much salt indicated. Plus the soy sauce!!! Wish nutritional info was included in these recipes.
Cassie
This recipe hit all the right notes for me: bright cilantro-lime flavor, the bite of red onion that is softened but not caramelized, and cabbage that still has some body. A tablespoon of coriander seed sounds like a lot, but it wasn't overwhelming and contributed to the bright flavor. I like the idea of adding jalapeno slices for heat - I thought about topping with Sriracha sauce but didn't want to muddy the cilantro flavor.
Judy
Not a cabbage fan, I tried this anyway and loved it. Not sure why the tofu was torn instead of sliced, but I liked it! More like real food. Not a cilantro fan, I'll substitute that with parsley next time and half the lime juice. Crazy delicious! A little hot red pepper would be just right.
Anita
I made this and the tofu, while tasty, was far from crunchy. The next time I made it, I drained the tofu, placed it on a cooling rack over a sheet pan, placed a double paper towel over it and place my cast iron skillet on top. I left it for 30 minutes and then proceeded with the recipe. The tofu came out firm and crispy!
KC
Loved this — delicious! Crunchy tofu is da bomb. My red onion was exceptionally strong. (Yes, tears were shed). I soaked it in water for a bit, but still too strong. Next time I would add to the cabbage for a minute or two. And, I’d add a handful of nuts to top it off. Sesame? Or cashew, to add a little sweetness? Or sliced almonds for the ultimate crunch? I also might add a splash of toasted sesame oil. YUM!
Natasha
I made it with red and I think it would be better with Napa cabbage... It was a bit of a strange flavour profile. I also used a rounded wok and wasn't able to char the cabbage evenly...
Tara
This was pretty good! I followed the directions with the exception of using ground coriander instead of seeds. I found the flavor a bit bland, so I added some kimchi when I served, and that did the trick.
sdepas
I've made this a couple of times and it's so easy and delicious as written I don't fuss with it. It's a great way to use up cabbage. I find that the thinly sliced onions cook from the heat of the cabbage. I use 1tsp oil with the cabbage and 4 tsp with the tofu. I have successfully subbed lemon juice or black vinegar for lime. I make this in a big cast iron pan and that works well. You can use arrow root or potato starch in place or corn starch. Or even skip it.
ANDinCDMX
Have made this many times, it's a quick, healthy weeknight house favorite. -use a big pan (extra large cast iron or wok ideal) to maximize surface area for charring the cabbage leaves -Coriander seeds (not pre-ground) and fresh cilantro are critical. Don't make this without them. -I get what people are saying about torn tofu and browned edges, but cutting into smaller (1/2"-3/4") cubes works well for me
Mary
I tried it both ways, and liked the consistency better as directed, than the alternative on a sheet pan. I liked the addition of shitakes and almonds. I also liked it better as leftovers than when first done. The flavors had more time to settle and blend
DandyAnde
Really delicious dish. The browned cabbage was delicious. I left out coriander seeds and lemon and it was still great.
Paul
Delightfully good. It is a new way to cook cabbage. Only complaint: doesn't need so much salt as written. But the tastes are ravable!
Schatzie
1 tsp whole Coriander = 1/2 tsp ground
Alex Antonetti
Yummy, but definitely don’t go overboard on the onion. And you can use more cabbage than you think.
Michael D.
The red onion is overpowering. I would use half or a quarter of the onion instead, and add the lime juice to the onion after slicing it.
Beth
Didn't work for me at all! Greasy, gummy, and not a lot of taste. I think patting the tofu more would have helped, but not a keeper.
MsrthaKM
Sauce just tasted of salt
Nicole
I found this bland. Turn heat up more than you think like 7-8. Definitely needs rice or Asian noodles to pair Use smallest cabbage you can find.
Sam
Made this tonight after reading most of the notes. Used my tofu press to dry out the tofu. Then I roasted the cabbage on a stone at 425 for about 30 minutes. Also sautéed the onions before I cooked the tofu. Mixed it all in a pan when the tofu was done, added the soy sauce, lime juice and ground coriander. Didn't have fresh cilantro, so skipped. Had gochujang on the table. Served over brown rice. My significant other had 3 servings which means it must have been great! And I agree.
Siri
What’s is a good substitute for corn starch? I am allergic to corn. Thanks for any suggestions.
Linda
I have used nutritional yeast with good success.
me
Froze 1 inch slabs of tofu and then cut them into cubes. Used 1/2 pkg of tofu, 3/4 lb of green cabbage and 1/2 red onion. Added some red pepper and cashews. Used ground coriander. Served over soba.
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