Cabbage, broccoli and tofu with black bean sauce and rice cakes

Servings

2 pounds vacuum-sealed rice cakes (sliced or tubes), soaked in hot water for 5 minutes
4 scallions, white parts cut into 2-inch / 5cm pieces and green parts sliced
1/2 inch piece ginger, thinly sliced
2 pounds cabbage (about 1/2) (any variety), cut into 1-inch chunks
sea salt and white pepper
1 small head of broccoli, cut into florets and tender stem peeled and sliced
2 garlic cloves, finely chopped
2 tablespoons black bean garlic sauce
2 tablespoons soy sauce or tamari
7 ounces baked tofu (store-bought), sliced
1 tablespoon toasted sesame oil
toasted white sesame seeds, to serve

Place the rice cakes into a large bowl of hot water (hot tap water is ok) and soak for 5 minutes. Drain and refresh under cold water.
Meanwhile, heat a wok or large skillet on medium high heat. Drizzle with oil and then add the white parts of the scallions and the ginger. Bloom for 30 seconds until fragrant and then add the cabbage, season with 1 teaspoon of salt and toss until the cabbage is slightly softened, 3 to 4 minutes. Add the broccoli and garlic and toss until combined. Next, add the rice cakes, black bean sauce, soy sauce or tamari, and toss well to coat, until the rice cakes are hot, 2 to 4 minutes. Add the tofu and toss gently.
Finally season with sesame oil, scatter with sesame seeds and top with green parts of the scallions.