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Hispi Cabbage Stir-Fry & Crispy Tofu Bowls - Georgie Eats

HISPI CABBAGE STIR-FRY, CRISPY CRUMBLED TOFU & RICE BOWLS

Hispi cabbage stir-fried in lots of garlic, ginger and soy, served with crunchy crumbled tofu and fluffy rice. It's a perfect 30-minute dinner.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings

Ingredients

  • neutral oil (vegetable, sunflower or groundnut)
  • 1 large hispi cabbage thinly sliced
  • 1 thumb-sized piece ginger grated
  • 3 garlic cloves grated
  • 1 tbsp toasted sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • salt
  • to serve: boiled jasmine rice, sliced spring onion, sliced red chilli, sesame seeds

CRISPY TOFU

  • 280 g extra-firm tofu crumbled into small chunks
  • 1 tsp Chinese five spice
  • 2 tbsp toasted sesame oil
  • 1 tbsp soy sauce

Instructions

  1. Preheat the oven to 180°c (fan assisted)/350°f/gas 4.

  2. To make the crispy tofu, combine the crumbled tofu, Chinese five spice, sesame oil and soy sauce in a mixing bowl. Give everything a good stir to evenly coat the tofu, then pour out onto a baking tray. Bake for 20-25 minutes, stirring halfway through, until the tofu is golden brown and crispy.

  3. Meanwhile, heat a good glug of neutral oil in a large pan, or wok, over a medium-high heat. Once hot, add the sliced hispi cabbage and cook for 2-3 minutes, stirring frequently, until the cabbage is gaining a little colour. Add the ginger and garlic and fry for a further minute or so, just to soften.

  4. Combine the sesame oil, soy sauce and mirin in a small bowl. Pour the mixture over the cabbage, stir well, and let everything simmer and bubble for a further 2-3 minutes, or until the sauce has thickened and the cabbage is tender but keeping a little bite. Taste and adjust the seasoning, if needed.

  5. Divide your rice between bowls and top with the cabbage and crispy tofu. Serve sprinkled with spring onion, chilli and sesame seeds.