Cabbage and Cumin Stir Fry with Crispy Tofu
20 minutes·Serves 4
I like tofu more than most, but if you’re not a big fan this recipe could change your mind. It calls on cornstarch, typically used as a thickening agent, to coat tofu and enable it to become the crispiest version of itself. In this dish the tofu becomes a co-star rather than a dutiful addition. The red cabbage adds even more snap and crunch; slice it thin or cut it into pieces. Whatever works for you.
Ingredients
- 2 tablespoons canola oil, plus enough to lightly oil the pan
- 8-ounces firm or extra-firm tofu
- ½ teaspoon salt, plus more to taste
- 2 tablespoons soy sauce, plus more for serving
- 2 tablespoons cornstarch
- 1 small-medium red cabbage, sliced, roughly chopped
- 1 small red onion, sliced
- 1 tablespoon ground cumin
- 1 teaspoon lemon juice
- Freshly ground black pepper
Serving suggestion
3 to 4 cups cooked rice
Salted peanuts, chopped
Instructions
- 1Lightly oil a medium-size skillet. Pat dry the tofu between paper towels so it can more easily soak up flavors. Mix the cornstarch and the salt together in a small bowl. Crumble the tofu and roll it in the cornstarch and salt.
- 2Sauté the tofu in the skillet over medium heat until it turns golden brown and crisp on all sides, 3 to 5 minutes. Transfer it to a paper towel.
- 3Add 2 tablespoons oil, chopped cabbage, onion, and soy sauce to the skillet and cook for another 2 minutes.
- 4Add the crispy tofu, the cumin, and the lemon juice and stir for 1 minute, or until it becomes fragrant. Remove from the heat, taste, and season with salt and pepper, as needed.
- 5Serve as is, or on a bowl of rice, topped with chopped peanuts. You may want additional soy sauce as well.
Easy Ingredient Swaps
↔Olive oil for the canola oil
↔Rice flour or white flour for the cornstarch
↔Ground coriander for the cumin
↔Lime juice for the lemon juice
↔Walnut pieces for the peanuts
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