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1. Heat the oven to 220C and line a baking sheet. Pat the extra-firm tofu dry, cut into bite-size cubes, and gently toss with half of the soy sauce, half of the toasted sesame oil, and the cornstarch until coated.
2 piece Extra-firm tofu,
0.1 cup Soy sauce,
1 tbsp Toasted sesame oil,
0.5 cup Cornstarch
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2. Spread the extra-firm tofu on the baking sheet, scatter over the sesame seeds, and bake until deep golden and crisp, turning once halfway through.
2 piece Extra-firm tofu,
3 tbsp Sesame seeds
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3. Whisk the remaining soy sauce, maple syrup, rice vinegar, remaining toasted sesame oil, garlic, and fresh ginger until smooth. Cool the dressing before packing.
0.1 cup Soy sauce,
2 tbsp Maple syrup,
3 tbsp Rice vinegar,
1 tbsp Toasted sesame oil,
2 clove Garlic,
1 tbsp Fresh ginger
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4. If needed, reheat or refresh the cooked rice so it is fluffy, then let it cool. Cook the shelled edamame in boiling water until tender, drain well, and cool.
4 cup Cooked rice,
2 cup Shelled edamame
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5. Divide the cooked rice, shredded cabbage, carrots, shelled edamame, and baked extra-firm tofu among meal-prep containers, keeping the shredded cabbage away from the warm ingredients until everything is cool.
2 piece Extra-firm tofu,
4 cup Cooked rice,
6 cup Shredded cabbage,
3 piece Carrots,
2 cup Shelled edamame
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6. Pack the dressing in separate small containers and store with the boxes. Toss the dressing with the contents just before eating to keep the shredded cabbage and baked extra-firm tofu crisp.
2 piece Extra-firm tofu,
0.2 cup Soy sauce,
2 tbsp Maple syrup,
3 tbsp Rice vinegar,
2 tbsp Toasted sesame oil,
6 cup Shredded cabbage,
2 clove Garlic,
1 tbsp Fresh ginger
By james