Cabbage Stir Fry with Sesame Tofu and Sticky Sushi Rice

I’ve been cleaning up my diet lately and sticking closer to the actual schedule for Brazil Butt Lift, but I wanted to create a nice dinner for my parents and treat myself with some sesame tofu. I hadn’t eaten tofu for months, but lately I’ve been making it occasionally. This turned out to be really delicious. The cabbage stir fry had chunks of pineapple, which tastes awesome with the tofu and rice. I improvised as I normally do, but I tried to recall the ingredients and measurements as well as I could. 🙂

Cabbage Stir Fry with Sesame Tofu and Sticky Sushi Rice
 
Author:
Ingredients
Making the Sesame Tofu
  • 1 Block of Firm Tofu
  • 1 tbs flax meal/ground flax
  • 1 tbs cornstarch (or kuzu starch)
  • 2 tbs whole wheat flour
  • 2 tbs nutritional yeast
  • 1 wedge of lemon and lime juice
  • ground black pepper & sea salt, to taste
  • Water and/or non-dairy milk - around ¼ cup
  • ¼ cup Sesame Seeds
  • A few tbs of sesame oil (for frying)
  • A couple of tbs of rice vinegar
Making the Cabbage Stir Fry
  • ¾-1 full head of cabbage, chopped into thin strips (or smaller)
  • 1 cup canned or fresh pineapple, chopped into chunks (if using canned, make sure to get the kind in the pineapple juice, not in the sugary water)
  • couple handfuls of baby spinach
  • 1 green onion, chopped
  • 2 garlic cloves, minced
  • 2 tomatoes, chopped
  • hot sauce / cayenne pepper
  • ground black pepper
  • soy sauce
  • small piece of ginger, minced (or ground ginger)
  • optional: a few black olives, chopped, cooked chickpeas, mushrooms, chopped (I didn't have any, but I would have added some otherwise!)
  • sushi rice
  • optional: rice vinegar (mix in a couple of tsps of the vinegar into your cooked sushi rice and stir)
Directions
  1. First, if you haven't done so already, press your tofu for about 20 minutes to get rid of the excess water. I like to wrap the tofu in some paper towel and press it between two cutting boards. Once you've gotten rid of the excess water, chopped the tofu into cubes.
  2. In a bowl, combine the flax, cornstarch, flour, nutritional yeast, lemon, lime, pepper, salt, water/milk and sesame seeds. When everything is mixed, add in the tofu cubes and make sure the mixture covers all of them. Allow to sit for 10 minutes while you tidy up or give the cat some affection. 🙂
  3. In a wok or large skillet, heat oil over medium-high heat and stir fry the Tofu in batches. Fry for around 5 minutes, or until golden brown. Keep flipping the tofu onto different sides so that it can be evenly cooked. Of course, if you used a lot more oil they would be completely saturated in oil, but I like to use as little as possible. Makes the cooking time a little longer, but a little healthier too. I like to occasionally splash some rice vinegar into the wok. Be careful of the oil spurting up and hitting you. Turn down the heat a little if this is a problem.
  4. Lay out some paper towel and place the cooked tofu cubes on it, in order to soak up excess oil.
  5. Now for the cabbage stir fry portion: If you haven't prepared the sticky rice, you can go ahead and start cooking that while you're making the cabbage stir fry. Prep all your ingredients (chopping, etc). Get out a non-stick skillet and heat up a small amount of extra virgin olive oil or sesame oil on low-medium heat. Add in the chopped green onion, garlic cloves and ginger and cook for about 30 seconds, moving them around with a spatula so nothing sticks.
  6. Then add in the tomatoes, black olives, chickpeas, mushrooms, cabbage and pineapple (and whatever else you wish). Next add in the hot sauce / cayenne, black pepper and soy sauce. Mix all the ingredients and simmer for about 30 minutes, occasionally stirring. You can place a lid on top of the skillet if you wish. I usually toss in the spinach in the last minute or so.
  7. Now either mix in the tofu or just serve it right on top of the stir fry, with rice underneath everything or on the side.

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2 comments

  1. Nice article. The best sticky rice or glutinous rice comes from Thailand. It is opaque in color unlike other rice which tends to be translucent. It can also used as a glue and is easily fermented to make a sweet liquer. Sticky rice is great stuff!

  2. Cottage cheese recipes…

    […]Cabbage Stir Fry with Sesame Tofu and Sticky Sushi Rice | Calm Mind Busy Body[…]…

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