Set a large skillet with a lid over medium-high heat so the pan can get hot while you prepare the tofu and vegetables.

Put the tofu cubes in a medium bowl. Sprinkle in 1 teaspoon of the curry powder, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.

Drizzle 1 tablespoon of the oil over the tofu in the bowl. Toss gently so the cubes are coated without breaking them.

Slice the onion and cabbage if you have not done that yet. Chop the cilantro and keep it nearby for the end of the recipe.

Add 1 tablespoon of the oil to the hot skillet. Swirl the pan so the bottom is lightly coated.

Put the tofu into the skillet in a single layer. Cook it without moving it for 3 to 4 minutes, until the bottom side looks golden brown.

Turn the tofu with a spatula. Cook the second side for 3 to 4 minutes more, until several edges are browned.

Transfer the browned tofu from the skillet to a plate. Keep the skillet on medium-high heat.

Add the remaining 1 tablespoon of oil to the skillet. Put the onion into the skillet and cook for 2 to 3 minutes, stirring often, until it starts to soften.

Add the garlic to the skillet. Sprinkle in the remaining 1 teaspoon curry powder and cook for about 30 seconds, stirring, until the garlic smells fragrant.

Add the sliced cabbage to the skillet. Sprinkle in the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper.

Stir the cabbage in the skillet for 1 to 2 minutes, until it starts to wilt and glisten from the oil and spices.