Fried Tofu And Veggie Rice Bowl

• 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

1. 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.
2. 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.
3. 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.
4. 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.

soy sauce, spice powder, firm tofu, vegetable oil, onion, shredded red cabbage, red pepper, ginger, red chili pepper, cold cooked, kernel corn, chives

Taken from recipes-plus.com/api/v2.0/recipes/20817 (may not work)