Bagged coleslaw mix is a great convenience food. On one night, we use some of it in the quick-cooking Ancho and Cocoa Carne Asada; the next night, we turn the rest into this satisfying number. The tofu and cabbage, seasoned with soy sauce, ginger, garlic, and sesame oil, come together in a flash. If you want to make this dish vegetarian, simply substitute vegetable broth for the chicken broth.
For Tofu
1tablespoonsoy sauce
1tablespooncream Sherry
1 1/2teaspoonsfinely grated garlic (2 to 3 cloves; use a Microplane)
1teaspoonfinely grated peeled ginger (use a Microplane)
1/2teaspoonsugar
1lbfirm tofu, rinsed and drained
2tablespoonsvegetable oil
For stir-fry and sauce
2large scallions, chopped, keeping white parts and greens separate
1/4teaspoonhot red-pepper flakes
9ozcoleslaw mix
1teaspoonAsian sesame oil
1/3cupreduced-sodium chicken broth
1teaspoonsoy sauce
1/2teaspooncornstarch
Marinate and sear tofu:
Stir together soy sauce, Sherry, garlic, ginger, sugar, and a pinch of salt. Cut tofu into 4 pieces and pat dry. Gently toss with soy sauce mixture and let marinate 10 minutes.
Heat oil in a 10-inch nonstick skillet over medium heat until hot, then sear tofu until golden-brown on all sides, 6 to 8 minutes total. Transfer tofu to a plate with a spatula, reserving oil in skillet.
Make stir-fry and sauce:
Add white parts of scallions to skillet and stir-fry over medium-high heat until softened, about 1 minute. Add red-pepper flakes, coleslaw mix, and 1/4 tsp each of salt and pepper and stir-fry until vegetables are crisp-tender, about 2 minutes. Remove from heat and stir in sesame oil. Divide between 2 plates and top with tofu.
Stir together broth, soy sauce, and cornstarch and add to skillet. Bring to a simmer over medium-high heat, stirring, then simmer until slightly thickened, about 2 minutes. Add scallion greens, then pour sauce over tofu and cabbage mixture.