Dinner Feb 19, 2024
Note: The original recipe is for tacos, but it makes for a good rice bowl too.
I tripled the original recipe for leftovers, though I think I octupled the slaw part because I didn't feel like doing anything else with the cabbages. We just went hard on the slaw to everything else ratio and it was still good.
I just had a big bowl of plain shredded cabbage and carrot in the fridge and then would dress it as needed.
Ended up using the slaw and pickles for po'boys.
Also added the slaw to some cooked noodles and tossed with sesame oil for a quick dinner.
Ingredients:
3 16-ounce block Extra-Firm Tofu
3 cups shredded Purple Cabbage 3 cups shredded Green Cabbage 2 cups shredded Carrots 6 limes
Kosher Salt and freshly ground Black Pepper
1 Cucumber
2 tablespoons granulated Sugar
2 cups Rice Wine Vinegar, divided
1 tablespoon Crushed Red Pepper Flakes
6 tablespoons Cornstarch
Vegetable Oil, for sautéing
3 tablespoons grated peeled fresh Ginger
1 blub Garlic
½ cup Chili Crisp
1 cup Light Brown Sugar
¾ cup Soy Sauce
Toasted Sesame Seeds, for garnish
Cooked White Rice, ⅔ cup uncooked per serving
Directions:
Line a rimmed baking sheet with paper towels. Rinse the tofu, slice it into 1-inch-thick slabs, and lay them on the prepared baking sheet. Top with more towels. Press the tofu by placing a second baking sheet weighed down with a heavy book or cast iron skillet on top. Set aside for 30 minutes.
Meanwhile, in a large bowl, combine the red and green cabbage with the carrots and toss with lime juice. Season with salt and pepper.
[To make fresh for leftovers, I measured out ~2 cups of cabbage/carrot mix and juice from 1 lime per serving.]
In a separate small bowl, combine the cucumber slices, sugar, ½ cup of the rice vinegar, and red pepper flakes. Cover both bowls and refrigerate for at least 30 minutes or until ready to serve.
Using your hands, crumble the tofu into a medium bowl. Add cornstarch and toss until evenly coated. Heat a thin layer of oil in a large wok or skillet over medium-high heat until shimmering. Add the tofu and cook until browned and crispy all over, turning and breaking up the pieces with a wooden spoon as it cooks. Use a slotted spoon to transfer the tofu to a plate.
Add more oil to the pan, if necessary, and briefly sauté the garlic and ginger until fragrant, about 30 seconds. Stir in the chili crisp, brown sugar, soy sauce, and remaining 1½ cups rice wine vinegar. Cook until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Add tofu back to the pan and stir until well coated. Sprinkle sesame seeds on top.
Top cabbage slaw with rice. Spoon the tofu over the rice and top with the pickled cucumbers.
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