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Ingredients
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Main
Method
Main
- 1
Prepare tofu
Drain the tofu and press it for 15–20 minutes to remove excess water (wrap in a clean towel or paper towels and place a weighted pan on top). After pressing, cut the tofu into 1/2-inch cubes.
- 2
Cabbage prep
Remove any tough or wilted outer leaves from the cabbage. Cut the head into quarters, remove the core, and thinly slice each quarter crosswise into about 1/4-inch ribbons. Rinse and drain.
- 3
Make sauce
In a small bowl combine soy sauce, rice vinegar, mirin (or honey), sesame oil, grated garlic and grated ginger. Whisk until combined.
- 4
- 5
Crisp tofu
Heat 1 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When oil is shimmering, add the tofu cubes in a single layer (work in batches if needed). Let cook undisturbed until golden on the bottom, about 4–5 minutes, then turn to brown other sides, another 4–5 minutes. Remove browned tofu to a plate and wipe out excess oil if the pan is crowded.
- 6
Sauté cabbage
Add remaining 1 tbs neutral oil to the same skillet and reduce heat to medium. Add the sliced cabbage and sprinkle with 2 tbs water, a pinch of salt, and the black pepper. Sauté, stirring occasionally, until cabbage is wilted but still has some texture, about 6–8 minutes. If cabbage begins to brown too quickly, reduce heat and add a splash of water.
- 7
Combine and finish
Return the browned tofu to the skillet with the cabbage. Pour the prepared sauce over the mixture and gently toss to coat, cooking for 1–2 minutes more until sauce is warmed and slightly reduced. Taste and adjust seasoning with additional soy sauce or salt if needed.
- 8
Garnish and serve
Transfer to a serving dish. Sprinkle the toasted pepitas, furikake, chopped green onions, and optional toasted sesame seeds over the top. Serve warm as a main or side.
