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Fried Tofu and Cabbage

Jen Paleracio
Crispy tofu with chili sauce on a bed of sauteed green cabbage.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad, Side Dish
Cuisine Chinese, Filipino

Equipment

  • Nonstick skillet
  • Tongs
  • Spatula or turner
  • knife
  • cutting board
  • Measuring cups and spoons

Ingredients
  

FOR THE CHILI OIL

  • 10 pieces dried chilies. minced
  • 1 tablespoon Annatto seeds or a teaspoon of annatto powder
  • 1/2 cup neutral oil, canola, or vegetable oil
  • 8 garlic cloves, minced
  • 1/2 teaspoon salt

FOR THE SAUCE

  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 garlic clove, grated
  • 1 inch sized ginger, grated
  • 2 teaspoon cornstarch
  • 2 tablespoons chili oil

FOR TOFU

  • 14 oz firm tofu, 2" thick sliced
  • 3 tablespoons oil

FOR THE CABBAGE

  • 2 cups chopped green cabbage
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red chili pepper flakes

Instructions
 

FOR THE CHILI OIL

  • Soak the dried chilies in water for at least 30-40 minutes or until they softened. Finely chop them and set them aside.
  • Heat a nonstick skillet with oil. Add the annatto seeds, and stir constantly until the oil turns into bright golden yellow. Strain the oil, and discard the seeds.
  • Add the oil back to the same pan, wait until heated, then add the garlic. Constantly stir the garlic until they turn a slightly golden color. Add the chilies, and continue stirring until well heated. Remove the chili oil from the pan, and set them aside.

FOR THE SAUCE

  • In a saucepan, combine soy sauce, oyster sauce, rice vinegar, brown sugar, garlic, ginger, cornstarch, and chili oil.
  • Stir until the cornstarch dissolved. Medium heat, stir and simmer the sauce until thickened. Set it aside.

FOR THE TOFU

  • Drain and slice the block of tofu into 2" thick. Use a paper towel to pat them dry (dry them completely).
  • Heat a nonstick skillet with oil. Add the tofu, and cook for 3-4 minutes on each side or until golden brown. Careful with oil splatter.
  • Remove the tofu from the pan, and set them aside to cool. Cut the fried tofu into bite-sized pieces. Set them aside.

FOR THE CABBAGE

  • Heat a wok or wide pan with oil. Add the cabbage, salt, garlic powder, and red chili pepper flakes.
  • Stir to combine, and cook the cabbage until wilted.
  • Transfer the cooked cabbage to a platter, and top with fried tofu and chili sauce. Sprinkle with green onions.

Notes

 
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Keyword cabbage, chili sauce, fried tofu