Crispy Tofu Pikliz Rice Bowls

Ingredients

• 14 Ounce extra-firm tofu - 14 oz (397 g), drained and cut into 3/4-inch cubes, Drained and cut into 3/4-inch cubes.
• 1.5 Cup jasmine rice - 1 1/2 cups (300 g), rinsed, Rinsed before cooking.
• 2 Cup water - 2 cups (480 ml)
• 4 Cup green cabbage - 4 cups (280 g), thinly sliced, thinly sliced
• 1 Cup carrots - 1 cup (110 g), grated, grated
• 0.5 Cup white vinegar - 1/2 cup (120 ml)
• 1 Count habanero pepper - 1 small, seeded and minced, Small pepper, seeded before mincing.
• 2 Tablespoon soy sauce - 2 tbsp (30 ml)
• 3 Tablespoon cornstarch - 3 tbsp (24 g)
• 3 Tablespoon neutral oil - 3 tbsp (45 ml)
• 2 Teaspoon granulated sugar - 2 tsp (8 g)
• 1.25 Teaspoon kosher salt - 1 1/4 tsp (7 g), Divided across rice, pickle, and tofu coating.

Instructions

1. Complete the prep

   1. *Complete the prep*: drain and cube the tofu, rinse the rice, thinly slice the cabbage, grate the carrots, and seed and mince the habanero. *Pat the tofu very dry* with paper towels so it crisps instead of steaming.

2. Cook the rice

   2. In the saucepan, combine *jasmine rice*, water, and 1/2 tsp kosher salt. Bring to a boil, then cover, reduce heat to low, and cook for *12 minutes*; turn off the heat and let it steam, covered, for *5 minutes*.

3. Make the pikliz-inspired crunch

   3. In the mixing bowl, toss *green cabbage, carrots, habanero, white vinegar, sugar,* and 1/2 tsp kosher salt. Massage for *30 seconds* until slightly glossy, then let stand for *15 minutes* for a tangy, crunchy pikliz-inspired bite.

4. Coat the tofu

   4. Toss the tofu with *soy sauce* until coated, then sprinkle with *cornstarch* and the remaining 1/4 tsp kosher salt. Toss until the cubes look *dry and lightly coated*.

5. Crisp the tofu

   5. Heat the neutral oil in the large skillet over medium-high heat. Add the tofu in a *single layer* and cook for *10 to 12 minutes*, turning every few minutes, until deeply golden and crisp on several sides.

6. Assemble the bowls

   6. Fluff the rice and divide it among bowls. Top with *crispy tofu* and a generous pile of *cabbage-carrot-habanero crunch*, spooning a little vinegar brine over each bowl for extra tang.