Korean BBQ Tofu Salad

Tofu steals the show and pairs well with air-fried cauliflower rice! I had just gotten home from Hawaii and used what was in my fridge to make this work. a bit of bell pepper, carrots that never quite got big--that was me yanking them out of the ground in November! Poor baby carrots. But they were so sugary sweet. This dish was a dream.

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Korean BBQ Tofu Salad
My Journal Journeys Food Edition

½ Cup Korean BBQ Sauce (store bought)
1 block of TOFU, FIRM

How to prepare the Tofu the night before:
Cut open the tofu and drain it. Squeeze as much water out as possible. Freeze. Before cooking, defrost it in the microwave and again, squeeze as much water out as possible. Cut into cubes and dust it with Cornstarch. Pre-freezing it gives the tofu a meatier texture.

½ head of a Purple Cabbage, shredded
Cauliflower Rice, air fried till brown (cut up a head, steam it for 20 min, pulse it into rice, cool. Freeze)

Into a wok at high heat:
3 Tbsp oil
Tofu cubes, cook until golden brown. Remove. Set aside.

Into a wok at medium heat:
1 TBSP oil
3 cloves garlic
1 med onion
1 med carrots (or baby carrots)
2 small celery
¼ cup water chestnuts, chopped
Pour in Korean BBQ Sauce
Add Tofu cubes and stir until coated.

Plating it up:
Create a bed of purple cabbage
Cauliflower rice is next.
Vegetable & Tofu with Sauce tops this.

Garnish:
Cilantro, chopped
Green onion, chopped

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