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Lightly oil a medium-size skillet. Pat dry the tofu between paper towels so it can more easily soak up flavors. Mix the cornstarch and salt together in a small bowl. Crumble the tofu and roll it in the cornstarch and salt.
Sauté the tofu in the skillet over medium heat until it turns golden brown and crisp on all sides, 3 to 5 minutes. Transfer it to a paper towel.
Add 2 tablespoons oil, chopped cabbage, onion, and soy sauce to the skillet and cook for another 2 minutes.
Add the crispy tofu, the cumin, and the lemon juice and stir for 1 minute, or until it becomes fragrant. Remove from the heat, taste, and season with salt and pepper, as needed.
Serve as is, or on a bowl of rice, topped with chopped peanuts. You may want additional soy sauce as well.