Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice in a sieve. Put it in a pot with 300 ml water and 1 g salt. Bring to a boil, cover, and cook over the lowest heat for 30–35 minutes, until the grains are tender and the water has been absorbed. Remove from the heat.
Prepare the tofu, vegetables, and sauce
Pat the tofu dry with a paper towel and cut it into cubes about 2 cm across. Coarsely grate the carrot and thinly slice the red cabbage. Finely chop the garlic and grate the ginger. In a bowl, mix the soy sauce, lime juice, 30 ml water, sesame oil, garlic, and ginger.
Brown the tofu
Coat the tofu cubes in cornstarch. Heat the sunflower oil in a wide pan over medium-high heat. Arrange the tofu in a single layer and fry for 8–10 minutes, turning occasionally, until golden on all sides and crisp on the outside. Transfer to a plate.
Steam the edamame over the rice
When the rice is almost tender, scatter the frozen edamame over the top, cover the pot again, and cook for another 5 minutes. Remove from the heat and leave covered for 2 minutes; then gently fluff the rice and edamame with a fork.
Finish the sauce and assemble the bowls
Pour the prepared sauce into the empty pan and stir over medium heat for about 1 minute, just until warmed through and fragrant with garlic and ginger. Divide the rice and edamame, carrot, and cabbage between two bowls. Add the crispy tofu, drizzle with the warm sauce, and sprinkle with sesame seeds. Serve immediately so the tofu stays crisp.
