Fried Tofu And Veggie Rice Bowl - cooking recipe

Ingredients

1/3 cup reduced sodium soy sauce
1/2 tsp Chinese five spice powder
10 oz firm tofu, cut into 1/2 inch cubes
3 tsp vegetable oil
1 medium onion, finely chopped
2 cups shredded red cabbage
1 medium red pepper, finely chopped
2 tsp grated fresh ginger
1 small red chili pepper, seeded and thinly sliced
3 cups cold cooked long-grain white rice
1 can (11 oz) whole kernel corn, rinsed
1 tbsp chopped chives

Preparation

Mix the soy sauce and five spice powder in a medium bowl. Stir in the tofu. Let stand for 10 mins to marinate. Drain well, reserving marinade.
Heat 2 tsp of the oil in a large skillet on medium heat. Add the tofu and cook for 4 mins or until golden on all sides. Remove from the skillet.
Heat the remaining 1 tsp. oil in the skillet. Add the onion and saute for 5 mins or until softened. Add the cabbage, pepper, ginger and chili pepper and saute for 3 mins.
Stir in the rice until well blended. Stir in the tofu, corn and reserved marinade. Cook for 1 min or until heated. Spoon into bowls and sprinkle with the chives.