Stir-Fry Pointed Red Cabbage with Grilled Tofu

Preheat the oven to 175 ° C (fan oven).

Drain the tofu and place it on a dry cloth to remove all its liquid. Place a weight (no more than 500 g) on the tofu to remove as much liquid as possible. You can also cut the tofu in half lengthwise and place the two pieces side by side for an even drier tofu.

Let dry for 15 minutes. Then cut the tofu into cubes.

Mix all the other ingredients together in a bowl. Add the tofu. Stir gently so that the tofu does not break.

Place the marinated tofu cubes on a baking sheet lined with baking paper. Bake in the oven for 20-25 minutes.

Cut the red pointed cabbage and the pointed cabbage roughly. Cut the mild chili pepper or the pepper into thin slices.

Peel the ginger and garlic. Remove the stem from the Thai red pepper. Cut it roughly. Put everything in a mortar and crush everything using the pestle to get a paste. If you don’t have mortar, chop everything finely with a knife.

Cut the spring onions in half, separating the white from the green. Cut the white into thin strips. Cut the green into 4 cm sections.

Mix all the ingredients for the sauce together.

Heat a little neutral oil in a wok. Then add the garlic, ginger and Thai pepper mixture. Sauté for 1 minute. Then add the white of the spring onions.

After a few seconds, add the pointed red cabbage and the pointed cabbage. Sauté for 3 minutes, stirring well. Then add the mild chili pepper or the red pepper. Then, the snow peas. Sauté for two more minutes.

Pour the sauce over the vegetables and stir well. Before serving, add the grilled tofu and the green of the spring onions. Stir well one last time and serve with white rice.