Crispy tofu with red cabbage

Name: Crispy tofu with red cabbage
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g red cabbage; 1 red onion; 1 lime; 2 tbsp apple vinegar; 1 tbsp toasted sesame oil; 1 tbsp maple syrup; 1 ¾ tsp salt; 300 g jasmine rice; 5 dl water; 100 g frozen edamame beans; 1 tbsp toasted sesame oil for frying; 250 g tofu, plain; 1 tbsp potato starch; 2 spring onions incl. green parts; 2 garlic cloves; 2 tbsp soy sauce; 2 tbsp salted peanuts

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Red cabbage

500 g red cabbage, very thinly sliced

1 red onion, thinly sliced

1 lime, the whole juice

2 tbsp apple vinegar

1 tbsp toasted sesame oil

1 tbsp maple syrup

¾ tsp salt

Rice

300 g jasmine rice

5 dl water

1 tsp salt

100 g frozen edamame beans, defrosted

Tofu

1 tbsp toasted sesame oil for frying

250 g tofu, plain, coarsely grated

1 tbsp potato starch

2 spring onions incl. green parts, cut into rings, greens set aside

2 garlic cloves, squeezed

2 tbsp soy sauce

2 tbsp salted peanuts, coarsely chopped

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How it's done

Red cabbage

Place the red cabbage in a bowl along with all the other ingredients up to and including the salt, massage thoroughly by hand for approx. 2 mins., set aside.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water, rice and salt to the boil. Cover the rice and leave to fluff up over a very low heat for approx. 10 mins.; do not remove the lid. Spread the edamame on top of the rice, cover and heat for approx. 5 mins. over a low heat. Separate the rice with a fork.

Tofu

Heat the oil in a non-stick frying pan. Mix the tofu and potato starch, add to the pan, fry for approx. 5 mins. until crispy, turning occasionally. Add the spring onions and garlic, fry for approx. 3 mins. Add the soy sauce and peanuts, mix.

To serve

Plate up the rice, top with the red cabbage and tofu. Garnish with the reserved spring onion greens.

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4 people

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