|Prep & Cook Time||30 min|
Fill a medium sized pot with 1 1/2 cups of water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.
Wash the rice by rinsing it in a bowl and straining the water (repeat this a couple times). Once the pot is boiling, add rice, cover and reduce heat to a simmer, and cook for about 20 minutes or until done. Chef’s tip: If available, use a colander with small holes to rinse the rice.
Cut out the core of the cabbage by cutting a triangle shape out of the bottom. Take the remaining cabbage and cut crosswise in thin strips.
Remove tofu from the packaging and wrap in a paper towel for 15 minutes. This will soak out any excess water.
Cut the tofu into bite-sized cubes.
In a large pan on medium heat, add oil and tofu and cook for one minute on each side. Add the cabbage to the pan and cook for another 2 minutes. Then, add the Vegano Mapo Eggplant Sauce and cook until the eggplant is soft.
To assemble, spoon out rice into bowls and top with cooked vegetables. Garnish with sesame seeds.