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Categories:
soy sauce Spice powder firm tofu vegetable oil onion shredded red cabbage red pepper ginger red chili pepper cold cooked kernel corn chives
Viewed: 32 - Published at: 4 years agoIngredients
- 1/3 cup reduced sodium soy sauce
- 1/2 tsp Chinese five spice powder
- 10 oz firm tofu, cut into 1/2 inch cubes
- 3 tsp vegetable oil
- 1 medium onion, finely chopped
- 2 cups shredded red cabbage
- 1 medium red pepper, finely chopped
- 2 tsp grated fresh ginger
- 1 small red chili pepper, seeded and thinly sliced
- 3 cups cold cooked long-grain white rice
- 1 can (11 oz) whole kernel corn, rinsed
- 1 tbsp chopped chives
Method
- Mix the soy sauce and five spice powder in a medium bowl. Stir in the tofu. Let stand for 10 mins to marinate. Drain well, reserving marinade.
- Heat 2 tsp of the oil in a large skillet on medium heat. Add the tofu and cook for 4 mins or until golden on all sides. Remove from the skillet.
- Heat the remaining 1 tsp. oil in the skillet. Add the onion and saute for 5 mins or until softened. Add the cabbage, pepper, ginger and chili pepper and saute for 3 mins.
- Stir in the rice until well blended. Stir in the tofu, corn and reserved marinade. Cook for 1 min or until heated. Spoon into bowls and sprinkle with the chives.
