Ingredients:

• 1 – package silken Tofu (soft)
• 1/2 pound – mung Bean sprouts
• 1/2 pound – Mushrooms (button/ Portobello/ straw)
• 1 – sweet onion, chopped
• 5 – green Onions (not wilted)
• 2 cups – shredded nappa Cabbage
• Teriyaki-based marinade sauce or soy sauce
• Sugar
• Rice Vinegar
• toasted Sesame seed
• Oil to taste
• 8 cups cooked Rice (preferably short-grain like sushi Rice)

Method:

1. Place tofu in the freezer and allow to freeze overnight. Allow to thaw completely.
2. The freezing process changes the texture to a more chewy texture without sacrificing flavour.
3. Squeeze the water out by setting a weight on top of it.
4. Cube into 1/2 inch blocks and toss into a ziplock bag with the marinade.
5. Stir-fry the remaining ingredients.
6. Throw in the marinated tofu.
7. Use the marinade to flavor the rest of the ingredients.
8. Toss the above with approximately 8 cups of cooked rice.
9. Serve in rice bowels with garnishes available to each person’s tastes.

Recipe courtesy of Sify Bawarchi