Packed with flavor, this combo of tofu and cabbage makes for an easy meatless weekday option. It’s also vegan and gluten-free. If you like a crunchy component, crumble salted sesame rice crackers over the top.
I really enjoy this for a quick and easy vegan dinner. I used sweet (glutinous) rice flour for a crispy coating, and I tossed in some chopped ginger as recommended by another reviewer- it was an enhancement.
So fast and so flavorful. I don't think it took 20 minutes total. I expected to like it, but it was even better than I hoped. I also subbed cornstarch, and I think it's crying out for some ginger, but I'm definitely making this again. The husband complimented it right off the bat.
This was so good for such a simple recipe! There’s a variety of textures and flavors and it’s versatile. I followed the instructions with the exception of rice flour. I didn’t have any so I used corn starch instead; it worked just fine. Next time, I will use fish instead of tofu, as I think a flaky texture will compliment the cabbage slaw well. But, I think a chicken cutlet would work well too. I did add a little garlic powder to the chili powder mix. If you have the time, a garnish of toasted cumin seedS might also be nice a nice compliment, just a pinch though. I garnished with more green onion, lime and lots of cilantro. It’ll be a regular in the rotation.
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