Скачать или смотреть PoV : Make Lunch With Me

Ingredients:
1/3rd large cabbage chopped
1 packet firm tofu (pressed and crumbled)
1 tbsp cornflour
Salt & Pepper
1 tbsp gochugaru (Korean chili pepper flakes) optional
1.5 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
2 tsp vegan oyster sauce
2 tsp honey
1/2 tsp rice vinegar
2 cloves garlic (minced)
2-3 spring onions (sliced)
1 tbsp sesame seeds

Rice :
1.5 cup rice cooked
1/4 cup spring onions
1 tsp garlic chopped
1 tsp chili flakes
Salt and pepper to taste

Instructions:
1. Press the tofu for 10-15 minutes to remove excess moisture. Crumble it into small, bite-sized pieces. Toss in 1 tbsp oil and then Add your cornflour then season it with salt and pepper
2. Chop cabbage and drizzle with some oil, salt and pepper and toss
3. Preheat the air fryer to 180°C (350°F). Spread the tofu and cabbage in a single layer in the basket and air fry for 15-18 minutes, shaking the basket halfway through, until crispy. Alternatively you can use an oven and set 200°C (400°F). Spread the tofu on a lined baking sheet in an even layer. Bake for 20-25 minutes, stirring haltway through, until crispy.
4. In a bowl, mix the gochugaru, gochujang, soy sauce, oyster sauce, sugar, and mirin until smooth.
5. Heat a pan over medium heat and add a small amount of oil. Add the minced garlic and the white parts of the spring onions. Sauté for about 1-2 minutes, until fragrant and slightly softened. Add sesame seeds 1 tbsp, Remove from heat.
6. Toss the crumbled tofu into the sauce mixture, making
7. Cook some garlic, spring onion greens and chilli flakes 1 tsp. Toss the rice, add in pinch salt and pepper
8. Serve as shown in the video