|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. Move cut cabbage to a mixing bowl. Add 1 tsp of salt, 1 tsp of sugar, 1 tbsp of apple cider vinegar and combine. Let sit for 20 minutes, then drain out any liquid and set aside.
Cut cucumber into thin discs and place in a small mixing bowl. Add 1 tbsp of soy sauce (or 1 tsp of salt) and 1 tsp of sugar. Let sit for 10 minutes. Drain excess liquid.
Cut tofu into 6 even pieces. Pat with paper towel to soak out excess water. Coat in cornstarch. Set aside.
Add 1 tbsp of oil to a large frying pan and heat until oil is sizzling. Add tofu pieces to the pan. Be careful not to splash the hot oil on yourself. Cook until golden, then flip. About 2 minutes per side. Set aside on a clean paper towel to soak up any extra oil.
To assemble your bowls, start with cooked rice in the middle of the bowl. Add cabbage on top, building height. Place tofu on top of the cabbage. Sprinkle sesame seeds and ginger on top. Add pickled cucumbers, wasabi mayo and beet miso dressing over top and around the outside - this is ultimately your creation, you are the chef!