A delicious and easy vegan dinner featuring crispy tofu combined with a variety of vegetables. This dish pairs well with rice or noodles and is perfect for colder weather. It's flavorful and satisfying, making it a great weeknight meal.
1: Add tofu chunks to a large mixing bowl with 1 tbsp salt and all the hot water. Set aside for 30 minutes and prep all your veggies.
2: Drain the tofu, pat dry with a towel, then add to a clean large mixing bowl with 2 tbsp olive oil, 1/2 tsp salt, and black pepper to taste.
3: Mix in with a spatula, then add the cornstarch and toss to coat all chunks evenly.
4: Heat a large nonstick pan or wok over medium-high heat for 2-3 minutes.
5: Add in 2-3 tbsp olive oil, heat until it barely smokes, and then add in the tofu.
6: Cook down for 12-14 minutes, tossing every minute for even browning on all sides.
7: Once browned and crispy, remove from the pan, and add the onion, cabbage, and soy sauce with another 2 tbsp olive oil.
8: Cook down for 2-3 minutes, add the bell peppers, stir in, and cook down for 2 minutes.
9: Add half of the spring onions, garlic, and jalapeño. Stir in for 30 seconds.
10: Add the tofu back to the pan and stir in for 1-2 minutes.
11: Add the maple syrup and five spice, stir in, and cook down for another 2 minutes.
12: Serve with rice or noodles, top with the remaining spring onion, and enjoy.
