Ingredients 

1 (14 to 16-ounce) package extra firm tofu

¼ cup neutral oil, such as grapeseed

2 garlic cloves, grated or minced (see note)

¼ cup ketchup

1½ tablespoons soy sauce

1½ tablespoons Tamari sauce (see note)

1 tablespoon chile crisp, divided in half

1 teaspoon rice vinegar

1½ cups cherry tomatoes, halved

½ teaspoon fine sea salt, and more to taste

Plus the other 1/2 tablespoon chili crisp

1½ pounds Napa cabbage, halved lengthwise, then quartered, cored, and sliced crosswise ½ inch thick

1 bunch scallions, thinly sliced

1 lime, cut into wedges

3 cups cooked quinoa

Chopped cilantro, for serving

Directions

Heat oven to 425°F. 

Line a large baking sheet with parchment paper.

Line a smaller baking sheet or dish with a cloth towel (or paper towel) and place tofu on top. Place another layer of the towels on the tofu and weigh down with a heavy skillet or cast-iron pan. Let sit for at least 15 minutes.

While the tofu is draining, make the sauce: Heat the oil and garlic in a small pot or skillet over medium to medium-low, stirring so the garlic doesn’t clump together. Cook until fragrant, about 1 minute. Whisk in ketchup, soy sauce, fish sauce, ½ tablespoon of the chile crisp, and the rice vinegar. Set aside to cool for a few minutes.

In a small bowl, mix together the tomatoes, the remaining ½ tablespoon chile crisp, and a pinch of salt. Set aside.

Tear the tofu into 3/4” to 1” pieces. In a medium-sized bowl, toss the tofu pieces with about 1/4 cup of the sauce. Spread tofu in a single layer on one side of the baking sheet.

Add the cabbage to a large bowl, sprinkle lightly with salt, and toss with ¼ cup sauce. Reserve remaining sauce for serving.

Spread cabbage on the other side of the baking sheet in an even layer.

Roast tofu and cabbage for about 30 minutes, tossing the cabbage after 15 minutes. The tofu should be lightly golden at the edges, and the cabbage tender and bronzed. 

Once fully cooked, toss about half of the scallions into the cabbage and squeeze lime wedges over everything. Taste cabbage and add more salt or sauce, if needed.

To serve, put desired amount of quinoa into a bowl. Drizzle the grains with a little of the sauce. Top with tofu, cabbage, and spicy tomatoes. Garnish with cilantro and remaining scallions. Serve warm or at room temperature.

 Notes

• I tend to go light on the salting because there is already a lot of salt with the soy sauce, fish sauce, and chili crisp.
• If grating the garlic, don’t preheat the oil. If you do, the garlic may clump together and become a solid mass. 
• I made the recipe vegetarian. The original recipe calls for fish sauce instead of Tamari sauce. I replace it for my vegetarian friends, but it is just as wonderful with fish sauce. 
• I didn’t use the whole lime for this dish - maybe half. It already has a lot of sour flavors, so sometimes the lime is a bit too much.