CRISPY FRY RECIPES

CRISPY TOFU AND CABBAGE STIR-FRY RECIPE - NYT COOKING

Crispy Tofu and Cabbage Stir-Fry Recipe - NYT Cooking image

This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you’ll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves — also known as cilantro — creates a range of complex but related flavors. Then there’s what might be the quickest — and your new favorite — way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don’t have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 small red onion, thinly sliced
Kosher salt
1/4 cup cornstarch
1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)
1/4 cup neutral oil (such as canola or grapeseed), plus more as needed
About 1 1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated
1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste
1 tablespoon coriander seeds, crushed
1/2 cup coarsely chopped cilantro leaves and stems
2 tablespoons lime juice (from 1 large lime)

Steps:

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.

STIR FRY WITH CRISPY TOFU | SAINSBURY'S RECIPES

Stir fry with crispy tofu | Sainsbury's Recipes image

Bright, zingy and quick, this uncomplicated stir-fry is perfect for a weeknight meal.

Provided by Sophie Axford-Hawkins

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 13

Ingredients

1 clove of garlic, grated
1.5 cm piece of ginger, grated
2 tablespoons of sesame oil
3 tablespoons of reduced salt soy sauce
1 tablespoon of vegetable oil
140g Tofoo Tofu
3 tbsp Cornflour
2 spring onions sliced into small bits including the greens
1 red chilli, thinly sliced
200g tenderstem broccoli, cut into chunks
1 red pepper, cut into square pieces
50g kale, remove the harder stems and chop finely
Rice noodles

Steps:

In a small bowl whisk together the sesame oil, soy, garlic and ginger. Whisk in a teaspoon of the corn flour to thicken slightly and set aside.

Heat the vegetable oil in a wok on high. Add the chilli and spring onion, cook for a minute, then add the broccoli, pepper and kale. Cook for 4-5 minutes until the vegetables are cooked.

Squeeze as much moisture out of the tofu as possible, and cut into cubes. Coat the tofu in the cornflour and fry it in a little vegetable oil until golden and crispy.

Give the sauce a final whisk, add it to the vegetables. Stir well and add the cooked pieces of tofu. Continue to cook for around 8-10 minutes.

Cook the noodles to the packet instructions - and Enjoy!

Nutrition Facts : Calories 645 calories, FatContent 27.0 grams, SaturatedFatContent 3.4 grams, SugarContent 9.0 grams, SodiumContent 3000.0 milligrams salt, CarbohydrateContent 78.0 grams, FiberContent 10.0 grams, ProteinContent 17.0 grams

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