Spicy cabbage with tofu and rice

Ingredients (serves 2)

• Tofu (firm)300 g
• White cabbage400 g
• Sauerkraut100 g
• Carrot100 g
• Soy sauce20 g
• Sesame seeds8 g
• Rapeseed / sunflower oil15 g
• Rice (dry)130 g

Also: Garlic, ginger, chilli paste or flakes, spring onions

Method

1. Get ready: rinse the rice, cover with 260 ml water and cook, covered, over low heat for 15 min. Pat the tofu dry and cut it into cubes.
2. While the rice cooks, cut the cabbage into thin shreds and the carrot into thin strips, and finely grate the garlic and ginger.
3. In a frying pan, heat half the oil (about 1.5 tsp) over medium heat. Fry the tofu for 6–8 min, until golden on all sides, then lift it out.
4. In the remaining oil, fry the cabbage, carrot, garlic, ginger and chilli over high heat for 5 min, stirring often, until the cabbage is charred in places but still crunchy.
5. Add the sauerkraut, tofu and 20 g soy sauce (about 1 tbsp). Fry everything together over high heat for 1 min.
6. Sprinkle with 8 g sesame seeds (about 1 tbsp) and spring onions, and serve with the rice.