Taiwanese Tofu with Pickled Cabbage

Ingredients

• 1 lb Firm Tofu
• 1 cup Pickled Cabbage (Suan Cai)
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 tbsp Soy Sauce
• 1 tsp Sugar
• 1 tsp Sesame Oil
• 2 tbsp Vegetable Oil
• 2 stalks Green Onions

Instructions

1. 1Place the 1 lb firm tofu on a clean kitchen towel or paper towels. Press down firmly to remove as much excess water as possible. Cut the pressed tofu into 1-inch cubes.
2. 2Heat the 2 tbsp vegetable oil in a 12-inch skillet over medium-high heat, about 400°F (200°C). Once the oil is shimmering, carefully add the 1-inch cubes of tofu. Fry for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Use a slotted spoon to remove the tofu from the skillet and set it aside on a plate.
3. 3In the same skillet, add the 1 tbsp minced ginger and 2 minced cloves of garlic. Stir-fry for 30-60 seconds until fragrant, being careful not to burn them.
4. 4Add the 1 cup of pickled cabbage (Suan Cai) to the skillet. Stir-fry with the ginger and garlic for 2-3 minutes until the cabbage is heated through and slightly softened.
5. 5Return the fried tofu cubes to the skillet with the pickled cabbage. Pour in the 2 tbsp soy sauce and sprinkle in the 1 tsp sugar. Stir everything together gently for 1-2 minutes until the tofu and cabbage are evenly coated and the sauce has slightly thickened.
6. 6Remove the skillet from the heat. Drizzle the 1 tsp sesame oil over the tofu and cabbage mixture. Chop the 2 green onions and sprinkle them over the top as a garnish.
7. 7Serve the Taiwanese Tofu with Pickled Cabbage hot, ideally with steamed rice.

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