Set a large nonstick skillet or wok on the stove, and place a medium bowl, a small bowl, and a plate nearby so everything is ready when the pan gets hot.

Wrap the tofu in a clean kitchen towel or paper towels, set it on a plate, and press it gently for 5 minutes to remove some moisture.

Put the tofu cubes in the medium bowl, sprinkle the cornstarch over them, and toss gently until the cubes are lightly coated on all sides.

In the small bowl, stir together the kecap manis, soy sauce, sambal oelek, and the juice from one lime half.

Brown the tofu: Pour 2 tablespoons of the oil into the skillet and heat it over medium-high heat until the oil looks hot and moves easily across the pan.

Add the tofu to the skillet in a single layer. Leave it alone for 3 to 4 minutes so the first side can brown well.

Turn the tofu pieces with tongs or a thin spatula, and cook for 3 to 4 minutes more until at least two sides are golden brown.

Transfer the browned tofu from the skillet to the plate.

Cook the vegetables: Add the remaining 1 tablespoon oil to the same skillet.

Put the shallot and garlic into the skillet, and cook for about 1 minute, stirring often, until the shallot starts to soften and the garlic smells strong but not burnt.

Add the green beans to the skillet, and cook for 3 minutes, stirring often, until they turn bright green and pick up a few brown spots.

Add the cabbage to the skillet, and stir for 2 to 3 minutes until it wilts down by about half but still has a little bite.