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!

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

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.

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!

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.

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!

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...

1 tsp whole Coriander = 1/2 tsp ground

Yummy, but definitely don’t go overboard on the onion. And you can use more cabbage than you think.

The red onion is overpowering. I would use half or a quarter of the onion instead, and add the lime juice to the onion after slicing it.

Didn't work for me at all! Greasy, gummy, and not a lot of taste. I think patting the tofu more would have helped, but not a keeper.

Sauce just tasted of salt

I found this bland.Turn heat up more than you think like 7-8.Definitely needs rice or Asian noodles to pairUse smallest cabbage you can find.

Made this tonight after reading most of the notes. Used my tofu press to dry out the tofu. Then I roasted the cabbage on a stone at 425 for about 30 minutes. Also sautéed the onions before I cooked the tofu. Mixed it all in a pan when the tofu was done, added the soy sauce, lime juice and ground coriander. Didn't have fresh cilantro, so skipped. Had gochujang on the table. Served over brown rice. My significant other had 3 servings which means it must have been great! And I agree.

What’s is a good substitute for corn starch? I am allergic to corn. Thanks for any suggestions.

Froze 1 inch slabs of tofu and then cut them into cubes. Used 1/2 pkg of tofu, 3/4 lb of green cabbage and 1/2 red onion. Added some red pepper and cashews. Used ground coriander. Served over soba.

Dear Oil Avoiders: easy cheat is to sub 1 tsp oil and 2 tsp broth or water for a tablespoon oil, best of both worlds.

Simple, yummy. For my tastes, heavier on the soy sauce and cilantro,lighter on the oil. I had never done cabbage this way (leaving undisturbed) and much preferred it to the watery-er outcome of stirring regularly. I used flour on the tofu because I didn't have cornstarch, probably would be better texture with the latter but worked fine for tofu-familiar people not as concerned with changing the texture.

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.