Firecracker Tofu with Stir-Fried Cabbage, Kale Stems & Snap Peas

Name: Firecracker Tofu with Stir-Fried Cabbage, Kale Stems & Snap Peas
Prep time: 20 min
Total time: 40 min
Yield: 4 portions
Ingredients: 1 block, pressed and cubed Extra-firm tofu; 3 tbsp Cornstarch; 3 tbsp Neutral oil; 3 tbsp Fogato sriracha; 3 tbsp Brown sugar or honey; 2 tbsp Soy sauce; 1 tbsp Rice vinegar; 2 cloves Garlic; 4 cups, sliced Red cabbage; from 1 bunch, sliced Kale stems; 1 cup Snap peas; a big handful Cilantro; 3, sliced Green onions; 1 tbsp Sesame seeds; to drizzle Fogato sriracha

Sticky, spicy tofu with charred cabbage and blistered greens.

Ingredients

1 block, pressed and cubed Extra-firm tofu
3 tbsp Cornstarch
3 tbsp Neutral oil
3 tbsp Fogato sriracha
3 tbsp Brown sugar or honey
2 tbsp Soy sauce
1 tbsp Rice vinegar
2 cloves Garlic
4 cups, sliced Red cabbage
from 1 bunch, sliced Kale stems
1 cup Snap peas
a big handful Cilantro
3, sliced Green onions
1 tbsp Sesame seeds
to drizzle Fogato sriracha

Steps

Press the tofu, cut it into cubes, toss in cornstarch and pan-fry or air fry until crisp.
Simmer the sriracha, sugar, soy, vinegar and garlic until glossy, then toss the tofu in it.
Stir-fry the cabbage over high heat until it's charred at the edges, and set aside.
Sauté the kale stems and snap peas in the same pan until bright and blistered.
Build the bowl with the cabbage, the greens and the tofu, then top with cilantro, sesame, green onion and a drizzle of sriracha.

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