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Introduction

“Would you look at this…” She holds up a sweater. “‘the future is female’… The things they come up with nowadays…”

Ingredients

• Cabbage
• Extra firm tofu
• Ginger
• Garlic
• Fish sauce
• Soy sauce
• Sriracha
• Carrot
• Peanuts
• Scallion
• Cumin
• Coriander
• Turmeric
• Corn starch

Instructions

1. Upon purchasing the tofu, drain and rinse, then freeze overnight in a tupperware. Defrost ~1 day before use.
2. Remove from container, gently squeeze extra moisture from the tofu. Now you have a pleasing meaty, spongy texture.
3. Cut tofu into rectangles, 1 bite size wide and a few bite sizes long. It makes it easier to fry.
4. Mix and combine cumin, coriander, turmeric, soy sauce, olive oil, corn starch in a bowl. Toss tofu in bowl.
5. Low and slow (medium low), cook tofu on a skillet.
6. Use a vegetable peeler to thinly shave carrot chop cabbage thinly, but leave in long strands.
7. Chop 2 parts ginger and 1 part garlic and a bit more oil. Add to hot skillet.
8. Remove tofu when it reaches a nice gently crisp on at least one side.
9. Cook cabbage for about a minute, to soften. Add a mix of fish sauce and sriracha. Add the shaved carrot and cook until softened.
10. Serve the tofu on a bed of cabbage, and top with scallion and peanuts