Post by barb43 on Oct 17, 2021 4:10:40 GMT
Fried Rice Bowls with Baked Tofu
This dish pulls together easily. If you want an occasional meatless meal, this one works well.
Ingredients:
For the tofu:
1 package (14-ounce) extra-firm tofu, drained
2 tablespoons tamari
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
For the rice bowl:
3 tablespoons tamari
1/4 cup hoisin sauce
3 tablespoons rice wine vinegar
3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon chili garlic sauce (or sriracha)
2-3 tablespoons of olive oil or peanut oil
2 cups chopped cabbage
1/2 red bell pepper, seeded and diced or a few red radishes, quartered and sliced
1 cup snow peas, halved or approximately 1 cup of fresh asparagus, cut into 2"-3" pieces
1/2 cup green peas
3 scallions, diced
4 cups cooked brown rice
For garnish: (optional)
1-2 teaspoons sesame oil
3 tablespoons white sesame seeds
Instructions:
For the Tofu:
1. Press the tofu for 20 minutes to remove excess moisture. If you're unfamiliar with 'how to' press tofu, google the topic.
2. Cut the tofu into bite-sized cubes and place the cubes in a medium or shallow bowl.
3. In a separate small to medium bowl, whisk together tamari, vinegar, olive oil, maple syrup, mustard, salt, and pepper. Pour over tofu and toss carefully to ensure all cubes are covered.
4. Refrigerate for 20 minutes, tossing again after 10 minutes.
5. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
6. Remove tofu from marinade and place in a single layer on prepared baking sheet. Bake for 25 minutes, flipping every 10 minutes until golden brown, crispy on edges, and chewy in center.
For the Rice Bowls:
1. In a small bowl, whisk tamari, hoisin, vinegar, garlic, ginger, and chili garlic sauce, and set aside.
2. In a skillet over medium-high heat, warm oil and add cabbage, bell pepper (or radishes), and snow peas (or asparagus). Cook for 3 minutes, stirring frequently, until vegetables start to soften. Note: It will take longer than 3 minutes.
3. Add green peas and stir for 1- 2 minutes until the peas are hot.
4. Add sauce to vegetables and stir to coat. Add rice and stir until evenly coated in sauce. Cook for 4 minutes to heat through.
5. Stir in the sliced scallions before serving. Garnish with sesame oil and sesame seeds, if desired.
6. Serve the fried rice in a wide, shallow bowl.
Make the Baked Tofu available for each individual to add to their bowl on top of the the fried rice.
___________
Note: The brown rice should be cooked several hours before, if not the evening before, this recipe is to be prepared. Let the cooked rice 'age' in the refrigerator. It fries up much better - does not get mushy that way.
This dish pulls together easily. If you want an occasional meatless meal, this one works well.
Ingredients:
For the tofu:
1 package (14-ounce) extra-firm tofu, drained
2 tablespoons tamari
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
For the rice bowl:
3 tablespoons tamari
1/4 cup hoisin sauce
3 tablespoons rice wine vinegar
3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon chili garlic sauce (or sriracha)
2-3 tablespoons of olive oil or peanut oil
2 cups chopped cabbage
1/2 red bell pepper, seeded and diced or a few red radishes, quartered and sliced
1 cup snow peas, halved or approximately 1 cup of fresh asparagus, cut into 2"-3" pieces
1/2 cup green peas
3 scallions, diced
4 cups cooked brown rice
For garnish: (optional)
1-2 teaspoons sesame oil
3 tablespoons white sesame seeds
Instructions:
For the Tofu:
1. Press the tofu for 20 minutes to remove excess moisture. If you're unfamiliar with 'how to' press tofu, google the topic.
2. Cut the tofu into bite-sized cubes and place the cubes in a medium or shallow bowl.
3. In a separate small to medium bowl, whisk together tamari, vinegar, olive oil, maple syrup, mustard, salt, and pepper. Pour over tofu and toss carefully to ensure all cubes are covered.
4. Refrigerate for 20 minutes, tossing again after 10 minutes.
5. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
6. Remove tofu from marinade and place in a single layer on prepared baking sheet. Bake for 25 minutes, flipping every 10 minutes until golden brown, crispy on edges, and chewy in center.
For the Rice Bowls:
1. In a small bowl, whisk tamari, hoisin, vinegar, garlic, ginger, and chili garlic sauce, and set aside.
2. In a skillet over medium-high heat, warm oil and add cabbage, bell pepper (or radishes), and snow peas (or asparagus). Cook for 3 minutes, stirring frequently, until vegetables start to soften. Note: It will take longer than 3 minutes.
3. Add green peas and stir for 1- 2 minutes until the peas are hot.
4. Add sauce to vegetables and stir to coat. Add rice and stir until evenly coated in sauce. Cook for 4 minutes to heat through.
5. Stir in the sliced scallions before serving. Garnish with sesame oil and sesame seeds, if desired.
6. Serve the fried rice in a wide, shallow bowl.
Make the Baked Tofu available for each individual to add to their bowl on top of the the fried rice.
___________
Note: The brown rice should be cooked several hours before, if not the evening before, this recipe is to be prepared. Let the cooked rice 'age' in the refrigerator. It fries up much better - does not get mushy that way.