Baked crispy tofu, shredded cabbage, edamame, carrot, and a sesame ginger dressing. High-protein, completely satisfying, and done in 30 minutes.
Press tofu wrapped in towels under heavy pan 20 minutes to remove moisture. Cube into 2cm pieces. This step determines whether tofu crisps or steams.
Toss cubed tofu with tamari, oil, cornstarch. Bake 200°C for 25 minutes, flipping halfway, until golden and firm on all sides.
Whisk sesame oil, rice vinegar, tamari, ginger, garlic, and honey. The balance is critical: salty-sour-sweet in equal parts.
Combine all vegetables and dress 10 minutes before serving. Top with warm tofu, sesame seeds, and extra spring onion.