crispy tofu with stir-fried greens and hot-and-sour cabbage
Author: 
Serves: 4-5
 
Ingredients
  • 1 and ¼ cups coconut milk
  • 2 and ¾ cups water
  • 1 and ½ tsp salt
  • 1 and ½ cups jasmine or regular long-grain rice
  • 1 bunch cilantro, roughly chopped
  • 1 cup unsalted peanuts
  • juice of 1 lime
  • 4 cloves garlic
  • 3 tbsp canola oil
  • 1 tbsp garlic chili paste
  • 1 package firm tofu, pressed at least 30 minutes
  • 1 tbsp cornstarch
  • 3 tbsp sesame oil
  • 4 tbsp soy sauce (gluten free, if needed)
  • 1 bunch mustard greens (or other bitter, leafy greens such as bok choy)
  • ½ head purple cabbage, sliced
  • 1 tbsp sugar
  • 3-5 dried chili peppers, broken up
  • 2 tbsp rice vinegar
  • 2 scallions - white and green parts thinly sliced
Instructions
  1. To make the coconut rice: Combine the coconut milk, water, and 1 tsp salt in a medium saucepan. Bring to a boil, then add rice. Cover, reduce heat to low, and let rice cook 25 minutes.
  2. To make the peanut, chili, lime sauce: Combine the cilantro, ½ cup peanuts, lime juice, and 2 garlic cloves in a blender or food processor. With the machine running, slowly add the oil until everything is roughly combined. Add in the chili paste and mix with a spoon. Set mixture aside.
  3. To make the tofu and greens: Preheat oven to 400 degrees F. Cut the pressed tofu into ½ inch cubes. Toss cubes with cornstarch and arrange them on a baking sheet lined with parchment paper. Bake 20 minutes, then take out and flip the cubes over. Bake another 15-20 minutes until golden brown. Finely mince the remaining 2 cloves of garlic. Heat 1 tbsp sesame oil in walk or large skillet over medium heat. Add garlic and saute 1-2 minutes. Add 2 tbsp soy sauce and stir. Toss tofu in the mixture until fully coated. Then add the mustard greens and remaining ½ cup peanuts. Stir, and cook until the green have just wilted. Remove from heat and mix in the peanut chili sauce. Cover to keep warm.
  4. To make the hot-and-sour cabbage: Heat oil in wok or large skillet. Add cabbage and stir fry over high heat 3-5 minutes until the cabbage is soft. Add salt, sugar, remaining 2 tbsp soy sauce, and chili peppers and cook and additional minute. Turn off heat, add vinegar and 2 tbsp sesame oil, and stir until thoroughly mixed.
  5. Serve the cabbage and tofu/greens piled on top of a bowl of coconut rice and sprinkled with scallions. Enjoy!
Recipe by foods before dudes at https://foodsbeforedudes.com/barney-tofu/