for 4 person

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

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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