Oven Fried Tofu & Stir-fried Cabbage

Wrap tofu in several layers of paper towels, place on a cutting board, and put a heavy skillet on top. Leave for at least 30 minutes to get some of the moisture out.

Preheat oven to 450ºF. Line a large baking sheet with foil and spray generously with oil spray.

Cube tofu and lay cubes on sheet pan. Spray generously with oil spray and sprinkle generously with salt and pepper. Turn cubes over and repeat.

Roast for 25–30 minutes until desired color and crispiness. Check after 20 minutes. You can turn your cubes over at the halfway point for even browning and crispiness, if you desire.

Heat sesame oil on high heat in a large skillet or wok until screaming hot. Add red pepper flakes and cook for a few seconds. Then dump in the rest of the ingredients (except soy sauce) and cook for a few minutes. You want the veggies to remain fairly crisp.

Sprinkle in soy sauce and toss in tofu, stirring to combine. Serve with extra soy sauce and Sriracha sauce.