Stir-Fried Cumin Tofu

Xinjiang cumin lamb, a classic stir-fry that originated with the Muslims in the Xinjiang region of northwestern China, pairs lamb or sometimes beef with whole cumin seeds and chilies. We swap the meat for protein-rich tofu, marinating it with soy sauce and vinegar before searing it in a hot pan. Chinese black vinegar makes a great addition to the marinade, though easier-to-find balsamic makes a good substitute, as it mimics the sweet-tart, lightly syrupy character of Chinese black vinegar.