Adapted from Andie Mitchell's Eating in the Middle, this one combines two loves: Thai food and cabbage.
A few notes on changes from the original recipe: I've added a tablespoon of lime juice to the sauce and I use water as opposed to stock, so feel free to use stock if you have some on hand.
The original recipe calls for scrambling a few eggs at the very end. I've been baking cubes of tofu and folding those cubes into the cabbage at the end (this is how the recipe below is written), but scrambling a few eggs is nice, too—it's also faster. Just know that you can add whatever protein (or none at all) to this that you like. —Alexandra Stafford
Preheat the oven to 400ºF. Whisk together 2 tablespoons soy sauce and 1 tablespoon oil in a medium bowl. Add tofu cubes and gently toss to coat. Let cubes marinate while oven preheats—at least 5 minutes. Lightly rub a rimmed sheetpan with neutral oil. Place tofu cubes on pan, discarding the remaining marinade. Bake for 30 minutes. Remove pan from oven and set aside.
Meanwhile, combine the remaining tablespoon of soy sauce with the lime juice, fish sauce, brown sugar, cornstarch, and 1/4 cup water. Stir together and set aside.
In a large sauté pan, heat 1 tablespoon of oil over high heat. Add the onions, mushrooms and jalapeño. Turn heat down to medium. Let cook undisturbed for 1 minute, then stir every so often until onions and mushrooms are soft, about 5 minutes. Add the garlic and a pinch of salt and cook for 30 seconds more. Transfer vegetables to a plate. Add remaining tablespoon of oil to the pan. Add cabbage and let cook undisturbed for 1 minutes, then stir every so often until cabbage is crisp-tender, about 5 minutes more.
Turn the heat to high, add the soy sauce mixture, stir to combine, bring the mixture to a boil, and cook until the cabbage is coated in a thick, glossy sauce. Stir in the onions and mushrooms. Remove pan from the heat and stir in the fresh cilantro and baked tofu. Sprinkle the peanuts over top and serve.