*Disclaimer as always to a lot of my recipes are a lil bit of this and a lil bit of that, if you catch my drift, so some things may suggest you measure with your heart. But thats what makes this fun!
Sweet Sesame Tofu and Purple Cabbage on Rice
Ingredients
- 1 Block Extra-Firm Tofu, Moisture pressed out and cubed
- Olive Oil
- Salt and Pepper, for seasoning
- Garlic Powder, for seasoning
- 1 Tbsp Corn Starch
- Cooking Oil for tofu
- Shredded Purple Cabbage
- Tastefully Simple© Sesame Ginger Sauce
- Hoisin Sauce
- Soy Paste
- 1 Tsp Coconut Sugar
- Diced Green Onion
- Sesame Seeds
Rice
- 1 cup Jasmine Rice
- 1(ish) cup Chicken Stock
- 2 Tbsp Butter divided
- Pinch of Salt
- Diced Green Onion
Instructions
- Put cubed tofu in a bowl or in a gallon ziplock bag with olive oil, seasonings, and corn starch. Stir or shake to coat.
- Add tofu to a large Wok or skillet with cooking oil and let fry for about 8 minutes with minimal stirring. Then stir to crisp more evenly.
- Add in Purple Cabbage and cook until tender.
- Add in Tastefully Simple Sesame Ginger Sauce, Hoisin Sauce, Coconut Sugar, and salt and pepper to taste and stir well to combine, and cook a few minutes longer.
- Add in diced green onions. Add Tofu onto rice (recipe to follow) and Sprinkle with sesame seeds for garnish and any leftover diced green onion you may have.
Rice
- Bring rice in chicken stock, with 1 Tbsp of butter and a pinch of salt to a boil. Then bring down to simmer and cover. Simmer for 15 minutes.
- Once 15 minutes is up, turn heat off and let sit covered for 10 minutes.
- Fluff rice with a fork and add 1 tbsp of butter and stir until melted. Add in diced green onions, to liking, and stir well to combine. Serve as a bedding for the tofu.
- Enjoy!
