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Ingredients
  • subheading: For the sauce:
  • 58 g soy sauce, (gluten-free if preferred)
  • 44 ml plum sauce or sweet and sour sauce
  • 15 ml rice vinegar
  • 1 teaspoon cornstarch
  • subheading: For tofu and cabbage:
  • 30 ml sesame oil,, divided
  • 1 yellow onion,, sliced
  • 4 cloves garlic,, minced
  • 1 inch fresh ginger, minced
  • 1 350 g block extra-firm or firm tofu,, drained and pressed (see step 1)
  • 454 g cabbage (green, purple, or a combo), (16oz), finely shredded
  • 1 large carrot,, peeled and grated
  • subheading: Optional:
  • 2 green onions,, sliced
  • 73 g roasted salted peanuts
  • an extra drizzle of plum sauce, soy sauce, or Sriracha
  • cooked rice or rice noodles, for serving
Steps
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