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Ingredients
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Cabbage & Tofu
Seasoning & Sauce
Finishing & Garnish
Method
Cabbage & Tofu
- 1
Prepare cabbage
Trim root end of the cabbage and remove any damaged outer leaves. Cut the cabbage into quarters, remove the core, then slice each quarter into 1/4-inch wide ribbons. Rinse and shake dry.
- 2
Press and cube tofu
Drain the tofu and press it for 15–20 minutes between plates with a weight (or use a tofu press) to remove excess moisture. After pressing, cut tofu into 1/2-inch cubes.
- 3
Pan-fry tofu
Heat 1 tablespoon neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When hot, add tofu cubes in a single layer (work in batches if needed). Cook undisturbed until the bottoms are golden brown, about 3–4 minutes, then flip and brown the other sides, about 3 more minutes. Transfer browned tofu to a plate and season lightly with 1/4 tsp sea salt and a pinch of pepper.
- 4
Sauté cabbage
Reduce heat to medium. Add the remaining 1 tablespoon oil to the same skillet. Add sliced cabbage and 1/2 tsp sea salt. Sauté, stirring occasionally, until cabbage is softened and edges are lightly caramelized, about 6–8 minutes. If the pan becomes dry, add a splash (1–2 tbsp) water to help steam and soften the cabbage.
Seasoning & Sauce
- 5
Make sauce
While the cabbage cooks (or in a small bowl), whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon maple syrup, 1 teaspoon sesame oil, minced garlic, and grated ginger until combined.
- 6
Combine tofu and sauce with cabbage
Push cabbage to one side of the skillet and return tofu to the pan, or add tofu back into the bowl with the cabbage. Pour the sauce over the tofu and cabbage. Increase heat to medium-high for 30–60 seconds to bring the sauce to a gentle simmer, then toss or stir to coat everything evenly. Cook another 1–2 minutes so flavors meld and excess liquid reduces slightly.
Finishing & Garnish
- 7
Adjust seasoning
Taste and adjust seasoning with the remaining 3/4 tsp sea salt and up to 1/4 tsp black pepper if needed. If you prefer more acidity, squeeze a little lime over the top.
- 8
Serve
Transfer to a serving dish, sprinkle evenly with pepita furikake and sliced scallions. Serve immediately with lime wedges on the side.