https://www.copymethat.com/r/YpX8GQOQL/crispy-tofu-and-cabbage-stir-fry/
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YpX8GQOQL
2024-05-02 03:20:59
Crispy Tofu and Cabbage Stir-Fry
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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.
Ingredients
- 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)
Steps
Directions at cooking.nytimes.com
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