MMMMM----- Recipe via Meal-Master (tm) v8.06

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 Cornstarch
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 Coarse chopped cilantro
- leaves & stems
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
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.

By: Ali Slagle

Yield: 4 servings

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

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