Follow these steps for perfect results
reduced sodium soy sauce
Chinese five spice powder
firm tofu
cut into 1/2 inch cubes
vegetable oil
onion
finely chopped
red cabbage
shredded
red pepper
finely chopped
fresh ginger
grated
red chili pepper
seeded and thinly sliced
long-grain white rice
cold cooked
whole kernel corn
rinsed
chives
chopped
Combine soy sauce and five spice powder in a bowl.
Add tofu and marinate for 10 minutes.
Drain tofu, reserving the marinade.
Heat 2 tsp vegetable oil in a skillet.
Fry tofu until golden brown on all sides, about 4 minutes.
Remove tofu from skillet.
Heat 1 tsp vegetable oil in the same skillet.
Saute onion until softened, about 5 minutes.
Add cabbage, red pepper, ginger, and chili pepper.
Saute for 3 minutes.
Stir in cooked rice.
Add tofu, corn, and reserved marinade.
Cook until heated through, about 1 minute.
Spoon into bowls.
Sprinkle with chives.
Expert advice for the best results
Adjust the amount of chili pepper to your preferred spice level.
For extra flavor, add a splash of sesame oil at the end.
Garnish with sesame seeds and chopped peanuts for added crunch.
Everything you need to know before you start
10 mins
Tofu can be marinated ahead of time.
Serve in a colorful bowl, garnished with chives and sesame seeds.
Serve hot or warm.
Accompany with a side of kimchi or pickled vegetables.
Pairs well with Asian flavors
Balances the saltiness
Discover the story behind this recipe
Common street food and home-cooked meal.
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