Chile Cabbage With Shiitakes Onions And Tofu Recipe

Ingredients
2 to 3 tablespoons canola or peanut oil
16 medium stiitake mushrooms (about 10 ounces) stemmed and very thinly sliced
2 medium jalapeņos, cut into thin rounds
1/4 teaspoon salt
6 cups cut green cabbage (1-inch "squares")
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 1/2 tablespoons Chinese-style dark sesame oil (plus extra)
1 1/2 coarsely chopped onions (3/4-inch "squares")
10 ounces very firm tofu

Directions
1. Place a large, deep skillet over medium heat. After about a
minute, add 1 tablespoon of the oil and swirl to coat the pan.
Add the mushrooms and stir-fry over medium-high heat for 5
minutes. Stir in the jalapenos, plus 1/8 teaspoon of the salt,
and cook, stirring frequently, for 5 to 8 minutes longer, or
until the mushrooms are very limp.

2. Push the mushrooms and jalapenos to one side of the pan, then
add another tablespoon of oil to the exposed surface, followed
by the cabbage and another 1/8 teaspoon of the salt.

3. Keeping the heat medium-high, stir-fry the cabbage only for
about 3 minutes, then mix in the sidelines mushrooms and
jalapenos. Spread out the mixture, cover the pan, and let it
steam (okay if it scorches slightly) for about 5 minutes.
Scrape the bottom of the pan and mix intermittently.

4. In a small bowl, combine the soy sauce, vinegar, and sesame
oil, then pour this in. Mix well, cover, and continue to cook
over low heat for another 5 to 8 minutes, or until done to your
liking. Transfer to a serving bowl and set aside.

5. Without cleaning it, return the pan to the stove over medium
heat. Wait about a minute, then add a little oil and swirl to
coat the pan. Turn up the heat to high and flash-cook the
onions, shaking the pan, for only about 1 to 2 minutes, or until
the onions become shiny and golden on the edges but are still
crunchy. Add these to the cabbage mixture in the bowl.

6. Return the uncleaned pan to the medium heat one more time,
wait another minute, add another little but of oil, and swirl to
coat the pan. Add the tofu in a single layer (okay if touching)
and cook undisturbed for about 5 minutes on each side, or until
crisp and deep golden brown. Toss into the cabbage mixture and
serve.

Pass around the sesame oil, so people can add a little extra, if
they wish.