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     Title: Crispy Tofu & Cabbage Stir-Fry
Categories: Vegetables, Greens, Sauces, Herbs, Citrus
     Yield: 4 Servings

     1 sm Red onion; thin sliced
          Salt
   1/4 c  Corn starch
    14 oz Block extra-firm tofu;
          - patted dry, torn in
          - 1" pieces
   1/4 c  Neutral oil; more as needed
 1 1/2 lb Green or red cabbage; cored,
          - cut in 1" pieces,
          - leaves separated
     1 tb Soy sauce or liquid aminos;
          - more to taste
     1 tb Coriander seeds; crushed
   1/2 c  Cilantro; coarse chopped
     2 tb Lime juice

 In a large bowl, sprinkle the red onion with salt and stir to
 combine. In a medium bowl, stir together the corn starch and 1 ts
 salt. Add the tofu and toss to coat.

 Heat 2 tb of oil in a large (12") 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 tb 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.

 Recipe by Ali Slagle

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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