Dry-Cooked Cabbage with Tofu and Peas | Saveur

Step 1

Instructions

Step 2

Put flour into a large wide dish. Add half of the tofu and toss gently to coat; shake off excess flour. Heat 4 tbsp. of the ghee in a large skillet over medium-high heat. Add half of the tofu and fry, turning occasionally, until light golden brown all over, about 5 minutes total. Using a slotted spoon, transfer to a large, paper towel–lined plate. Carefully clean out skillet, then repeat process with 4 more tbsp. ghee and remaining tofu. Heat remaining ghee in a medium pot over medium heat. Add mustard seeds and cook, stirring, until they begin to pop, about 30 seconds. Carefully stir in ginger, 2 tsp. of the coriander, turmeric, asafetida, and chile and cook, stirring and scraping the ginger mixture, until fragrant and ginger is no longer raw, 1–2 minutes. Add cabbage and salt and cook, covered, stirring frequently, until tender, about 15 minutes. Add remaining coriander, reserved tofu, peas, and salt and cook until heated through, 1–2 minutes more. Serve immediately.