Seared Tofu with Spicy Stir-Fried Cabbage: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves2 (main course)

Active time:20 min
Start to finish:30 min

March 2009

Bagged coleslaw mix is a great convenience food. On one night, we use some of it in the quick-cooking Ancho and Cocoa Carne Asada; the next night, we turn the rest into this satisfying number. The tofu and cabbage, seasoned with soy sauce, ginger, garlic, and sesame oil, come together in a flash. If you want to make this dish vegetarian, simply substitute vegetable broth for the chicken broth.

For Tofu

1 tablespoon soy sauce
1 tablespoon cream Sherry
1 1/2 teaspoons finely grated garlic (2 to 3 cloves; use a Microplane)
1 teaspoon finely grated peeled ginger (use a Microplane)
1/2 teaspoon sugar
1 lb firm tofu, rinsed and drained
2 tablespoons vegetable oil

For stir-fry and sauce

2 large scallions, chopped, keeping white parts and greens separate
1/4 teaspoon hot red-pepper flakes
9 oz coleslaw mix
1 teaspoon Asian sesame oil
1/3 cup reduced-sodium chicken broth
1 teaspoon soy sauce
1/2 teaspoon cornstarch

Marinate and sear tofu:

Stir together soy sauce, Sherry, garlic, ginger, sugar, and a pinch of salt. Cut tofu into 4 pieces and pat dry. Gently toss with soy sauce mixture and let marinate 10 minutes.
Heat oil in a 10-inch nonstick skillet over medium heat until hot, then sear tofu until golden-brown on all sides, 6 to 8 minutes total. Transfer tofu to a plate with a spatula, reserving oil in skillet.

Make stir-fry and sauce:

Add white parts of scallions to skillet and stir-fry over medium-high heat until softened, about 1 minute. Add red-pepper flakes, coleslaw mix, and 1/4 tsp each of salt and pepper and stir-fry until vegetables are crisp-tender, about 2 minutes. Remove from heat and stir in sesame oil. Divide between 2 plates and top with tofu.
Stir together broth, soy sauce, and cornstarch and add to skillet. Bring to a simmer over medium-high heat, stirring, then simmer until slightly thickened, about 2 minutes. Add scallion greens, then pour sauce over tofu and cabbage mixture.

Recipe by Ian Knauer

Photograph by Stephanie Foley