Serves 2-3

Prep Time: 5 Min

Cook Time: 10-15 Min

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Mise En Place:

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• 1 block of extra firm tofu (pat down dry first)

• 1 cup julienne chopped Cabbage

• 1 cup cooked sticky rice (or basmati, Jasmine) 

• 1 cup shaved zucchini

• 1 cup shaved or julienne chopped carrots

• Scallions to top

• Sesame seeds to top

• 1 tbsp rice vinegar

• 1 tsp salt

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Pickled Vegetable Mixture:

• 1/4 cup apple cider vinegar

• 1/4 cup white vinegar

• 1 tbsp honey

• 1 tsp salt

• 1/2 tsp chili flakes

• 1 1/2 cup warm water

• 5 tbsp vegetable oil or canola oil

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Teriyaki Sauce

• 1 clove garlic minced

• 1 knob of ginger minced

• 1/2 cup rice vinegar

• 1/2 cup soy sauce

• 1/4 cup mirin or sake

• 1 tbsp honey

• 2 tbsp brown sugar

• 1 tbsp corn starch mixed with 3 tbsp water

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How To Make: 

1. Cook rice in rice cooker or over stove as per package

2. Add apple cider vinegar, white vinegar, honey, salt, chili flakes and warm water to a medium sized bowl and add the carrots, cabbage and shaved zucchini. Submerge, cover with plastic wrap and place in the fridge to pickle.

3. Make the Teriyaki sauce. Add all teriyaki ingredients (except for corn starch mix) to a sauce pan on medium heat. Stir constantly and cook down for 5-8 minutes. If the sauce is still thin, add corn starch and water mixture. Continue stirring on low-medium heat until the sauce begins to thicken. Turn off the heat when thick enough.

4. In a wok or sauce pan, heat the vegetable or canola oil. Add tofu (in batches if wok) and cook on each side until golden brown (if submerged in oil, until as crispy as you want it). Dry between paper towel on a side plate.

5. Mix tofu in with thickened teriyaki sauce in the teriyaki sauce pan. fry lightly for 1 minute (watch not to burn with sugar sauce!) on medium heat. Immediately take tofu out of sauce in pan and place on a side plate.

6. Add a tbsp of rice vinegar and 1 tsp of salt to the cooked rice. Mix.

7. Plate. Add rice, pickled vegetables, teriyaki tofu on top. Add sesame seeds, scallions. Enjoy! 

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