Crunchy Cabbage Dumpling Bowls

Ingredients

• 14 Ounce extra-firm tofu, drained and cut into 1/2-inch cubes - 14 ounces (397 g), Drained and cut into 1/2-inch cubes; metric equivalent listed as 397 g.
• 8 Cup green cabbage, thinly sliced - 8 cups (560 g), Metric equivalent listed as 560 g; 6 cups are stir-fried and the remaining 2 cups are folded in fresh at the end.
• 4 Cup cooked brown rice - 4 cups (680 g), Metric equivalent listed as 680 g; keep refrigerated until ready to cook.
• 2 Cup carrots, shredded - 2 cups (220 g), Metric equivalent listed as 220 g.
• 0.75 Cup scallions, thinly sliced - 3/4 cup (45 g), Metric equivalent listed as 45 g; 1/2 cup is folded in, with the remaining 1/4 cup used as topping.
• 2 Tablespoon sesame seeds - 2 tablespoons (18 g), Metric equivalent listed as 18 g.
• 0.25 Cup low-sodium soy sauce - 1/4 cup (60 ml), Metric equivalent listed as 60 ml.
• 2 Tablespoon rice vinegar - 2 tablespoons (30 ml), Metric equivalent listed as 30 ml.
• 1 Tablespoon toasted sesame oil - 1 tablespoon (15 ml), Metric equivalent listed as 15 ml.
• 1 Tablespoon fresh ginger, grated - 1 tablespoon (15 g), Metric equivalent listed as 15 g.
• 2 Count garlic, minced - 2 cloves (6 g), Metric equivalent listed as 6 g.
• 2 Tablespoon canola oil - 2 tablespoons (30 ml), Metric equivalent listed as 30 ml.

Instructions

1. Complete the quick prep

   1. Complete the quick prep: *pat the tofu very dry*, *cut it into 1/2-inch cubes*, thinly slice the cabbage and scallions, shred the carrots, grate the ginger, and mince the garlic.

2. Whisk the soy-ginger sauce

   2. In a small bowl, whisk *soy sauce*, *rice vinegar*, toasted sesame oil, ginger, and garlic until *smooth and fragrant*.

3. Brown the tofu

   3. Heat canola oil in a large nonstick skillet over *medium-high heat* until *shimmering*, add tofu in one layer, and cook 6 to 8 minutes, turning occasionally, until *deep golden on several sides*.

4. Stir-fry the vegetables

   4. Add carrots and 6 cups cabbage; stir-fry 4 to 5 minutes until the cabbage is *wilted at the edges* but still *crisp in the center*.

5. Heat the rice with sauce

   5. Add brown rice and the soy-ginger sauce; cook 3 to 4 minutes, stirring often, until the rice is *hot and evenly coated* and the sauce is *mostly absorbed*.

6. Finish and serve

   6. Turn off the heat, fold in the remaining cabbage and 1/2 cup scallions for *fresh crunch*, then divide into bowls and top with sesame seeds and remaining scallions for a *toasty finish*.