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1. Wrap the tofu in a clean towel, set a heavy pan on top, and press for 15 minutes. Meanwhile, rinse the jasmine rice until the water runs mostly clear, then combine with the water and salt in a pot. Bring to a boil, cover, reduce to low, and cook 15 minutes. Remove from the heat and steam, covered, for 10 minutes.
14 oz Extra-firm tofu,
1.5 cup Jasmine rice,
2.2 cup Water,
0.5 tsp Salt
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2. Whisk the soy sauce, rice vinegar, toasted sesame oil, grated ginger, minced garlic and maple syrup in a bowl until combined.
4 tbsp Soy sauce,
3 tbsp Rice vinegar,
1.5 tbsp Toasted sesame oil,
1 tbsp Fresh ginger,
2 clove Garlic,
1.5 tbsp Maple syrup
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3. Julienne or grate the carrots, slice the cucumber into half-moons, thinly shred the red cabbage, and slice the scallions. Cook the edamame in boiling water for 3 minutes, then drain.
2 pieces Carrots,
1 piece Cucumber,
2 cup Red cabbage,
1 cup Edamame, shelled,
3 pieces Scallions
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4. Cut the pressed tofu into 1-inch cubes and toss gently with the cornstarch until evenly coated.
14 oz Extra-firm tofu,
3 tbsp Cornstarch
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5. Heat the neutral oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook 10 to 12 minutes, turning every 2 to 3 minutes, until golden and crisp on all sides. Drizzle in 2 tablespoons of the sauce during the last minute and toss to glaze.
14 oz Extra-firm tofu,
3 tbsp Neutral oil,
2 tbsp Soy sauce,
1.5 tbsp Rice vinegar,
0.8 tbsp Toasted sesame oil,
0.5 tbsp Fresh ginger,
1 clove Garlic,
0.8 tbsp Maple syrup
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6. Fluff the rice and divide among four bowls. Arrange the crispy tofu, carrots, cucumber, red cabbage and edamame on top. Drizzle with the remaining sauce and garnish with scallions and sesame seeds.
1 tbsp Sesame seeds (garnish)
