Crispy Tofu and Cabbage Stir-Fry Recipe (2024)

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.

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!!

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!

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!

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.

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!

Tears make more irregular edges, which makes more browning.

Garrett, there's no measurement given for the salt. This one's on you!!!

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!

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.

Way too much salt indicated. Plus the soy sauce!!! Wish nutritional info was included in these recipes.

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.

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!

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...

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!

this was much more flavorful than I anticipated!

I made this with green cabbage and half of a yellow onion, as that's what I had. I did not have coriander seeds but added some ground coriander as well as the cilantro. I used half cornstarch and half nutritional yeast to coat the tofu. It turned out delicious! Ate it straight with some toasted sourdough bread on the side, which was yummy, although I like the idea of rice or noodles.

I've made this twice including just now for lunch. It needs a bit more of all the seasonings for my tastes. I have cabbage growing in our garden so I can make it very fresh! One problem with the recipe is that it mentions using corn starch in the ingredients but then forgets about it in the preparation. I made it without the corn starch and the flavors didn't adhere quite as well to the cabbage. Next time I will add a bit of cornstarch slurry to keep the seasonings adhered to the ingredients.

For the amount of oil and soy sauce this doesn’t have much flavor. Added gochuguang to the tofu and no cornstarch. That never comes out for me. I added fish sauce which helped and don’t skip the lime, this dish needs it.

Not sure if it's kosher but we added some chopped peanuts as a topping. Seemed to fit.

I made the mistake of not squeezing out as much moisture as possible from the tofu. Result: most of the tofu stuck to the pan, despite the cornstarch. Otherwise, this is easy, and it's pretty tasty. It does need *something*, though. Next time I might add some black beans, or a can of green chile.Oh, and please serve over jasmine or basmati rice. Brown rice is a miss. (I used brown.)

This was a delicious and simple weeknight meal with small tweaks. I subbed scallions for the onion, added a scant amount of sriracha and 1/4 cup of chopped peanuts at the end - the nutty crunch really uplifted the whole dish. I will make this again!

I think it meant 1.5 pounds of cabbage before coring. Had to fry in 2 batches. Would add more soy sauce and lime juice next time. Served with turmeric rice.

It took much longer for the cabbage and tofu to cook when I made this recipe. but it was very good. I would not toss the tofu in cornstarch and salt in a bowl. I would press out the water first, then cut it and dry the cubes and then sprinkle with cornstarch. it would cover much more evenly and be crisper on the outside.

I used my instincts and tasting for the oil and salt and this was surprisingly delicious considering the limited additional flavors. I should note that I made this without the coriander and cilantro because I just didn’t have them.

I've made this a bunch. We're both meat-eaters (but I make tofu fairly often), and we both like this one a lot. Fast, easy, good flavor pop. The cornstarch method gives the tofu a good exterior crispness. The coriander *seeds* and fresh cilantro are both pretty important, so I wouldn't make this if you lack either (or if you have that condition that makes cilantro taste like soap).Adjustment: you can slice the tofu into cubes instead of tearing it if you prefer. 1" is pretty big; I do smaller.

Loved it as written, probably double the coriander next time, but all in all, this dish has such pleasing taste and texture.

Fantastic dish. However, the cabbage needed to cook much longer than the recipe calls for. Also, we added garlic to the cabbage. Lastly, if you like a little heat, chili crisp or hot sesame oil should be on the table.

My family liked this - Coriander added a pleasantly unexpected flavor to this dish, but note it may not be for everyone. Pressed the tofu beforehand, and - based on prior experiences w/ tofu sticking to cast iron- used a separate nonstick pan to brown the tofu (then lightly toast the coriander seeds) - can also bake tofu to use less oil. Soaked the onions in cold water, drained well, then threw them in with the cabbage for the last 30-60 seconds to take off some bite. Served w/ rice noodles.

Easy, simple recipe with more subtle taste expression- i ended up adding cilantro 3 ways (seed, powder and chopped) that amped the flavor profile. Used aged soy at the end after cooking for an assertive touch. Def need to dry the tofu to get it to crisp properly! This one’s a keeper for that half-head of cabbage that always seems to linger around…