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   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   
        
     Uncle Dirty Dave's Archives   
       
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