Sweet and Sour Cabbage with Tofu and Grains

• 3/4 pound firm tofu, cut in 1/4- x 1/2 x 1 1/2 inch slabs
• 2 tablespoons peanut or canola oil
• 1 tablespoon soy sauce (more to taste)
• 1 small onion, sliced
• 1 bunch scallions, thinly sliced, white and dark green parts separated
• 2 garlic cloves, minced
• 1 tablespoons minced fresh ginger
• Pinch of cayenne
• 1 medium cabbage, quartered, cored, and sliced crosswise
• 3 tablespoons rice wine vinegar or sherry vinegar
• 1 1/2 tablespoons sugar (or 1 tablespoon if the vinegar is already seasoned)
• 2 teaspoons toasted sesame seeds (optional)
• Cooked bulgur, rice, noodles, or other grains for serving

1. Blot the tofu dry with paper towels.
2. Heat 1 tablespoon of the oil in a large nonstick skillet or a wok over medium-high heat and when it is rippling, add the tofu.
3. Cook, tossing in the pan or turning over with tongs, for 2 to 3 minutes, until lightly colored.
4. Add 1 tablespoon soy sauce, toss together for about 30 seconds, and remove from the heat.
5. Set aside in a bowl.
6. Heat the remaining oil in the pan over medium-high heat and add the onion.
7. Stir-fry for about 3 minutes, until crisp-tender, and add the white part of the scallions, the garlic, and ginger.
8. Stir together for about 30 seconds, until fragrant but not colored.
9. Add the cayenne, stir in the cabbage and stir-fry until the cabbage begins to wilt, about 2 minutes.
10. Stir in the vinegar, and sugar and continue to cook, stirring, until the cabbage is crisp-tender, 3 to 5 minutes.
11. Return the tofu to the pan and stir together.
12. Add more soy sauce to taste and stir together.
13. Sprinkle on the scallion greens and sesame seeds and remove from the heat.
14. Serve over grains or noodles.

firm tofu, peanut, soy sauce, onion, scallions, garlic, fresh ginger, cayenne, cabbage, rice wine vinegar, sugar, sesame seeds, rice

Taken from cooking.nytimes.com/recipes/1016515 (may not work)