Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice in cold water until the water is almost clear. Put it in a saucepan, add 450 ml water and 1 g salt. Bring to a boil, cover, and cook over low heat for 12 minutes. Remove from the heat and leave covered for another 5 minutes.
Prepare the tofu and vegetables
Pat the tofu dry with a paper towel, weigh it down for 10 minutes, and cut it into approximately 2 cm cubes. Slice the cabbage into thin strips and cut the carrot into thin matchsticks. Grate the ginger and finely chop the garlic.
Fry the tofu until crisp
Toss the tofu with 15 g cornstarch so the cubes are evenly coated. Heat 30 ml oil in a large frying pan over medium-high heat. Fry the tofu in a single layer for 8 to 10 minutes, turning it occasionally; it should have a firm, golden surface when done. If it does not all fit, fry it in two batches.
Quickly sauté the cabbage and carrot
Transfer the fried tofu to a plate. Add the remaining 15 ml oil, cabbage, carrot, and 1 g salt to the same pan. Sauté for 5 to 6 minutes over medium-high heat, stirring often. The vegetables should soften, but the cabbage should remain slightly crisp.
Cook the orange-ginger glaze
Mix the remaining 10 g cornstarch with 30 ml water. Pour the orange juice, soy sauce, and rice vinegar into the pan, then add the honey, ginger, and garlic. Stir in the cornstarch mixture and cook, stirring constantly, for 2 to 3 minutes, until the sauce thickens and turns glossy.
Finish and serve
Return the tofu to the pan and toss it with the glaze for about 1 minute, coating it on all sides. Divide the rice and sautéed vegetables among four bowls, top with the tofu and sauce, and sprinkle with sesame seeds. Serve immediately while the tofu is crisp and the rice is warm.