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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
 
MMMMM

... Beyond tasty spicy and heading towards stupid spicy.
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