MARA'S TOFU WITH MIXED GRAINS
With only a few steps and five main ingredients, this simple dish barely requires a recipe, but the results are simultaneously nourishing and deeply satisfying. Steeped in aminos (soy sauce's unfermented cousin), the semisoft tofu melts away with each bite, leaving behind a steamy, satisfying contrail of salt and umami. The coconut oil lends a trace of its sweet, tropical aroma as it yields a crisp, lacy crust. Mixed with quinoa, the rice becomes nutty and complex, a chewy counterpoint to the tender tofu. Plus, it's healthful enough to justify a little self-righteousness.
Provided by Samin Nosrat
Categories grains and rice, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Rinse and drain rice and quinoa. Cook in a rice cooker with water and salt, or in a heavy-bottomed 2-quart saucepot over medium heat. Cover, and bring to a boil, then reduce to a faint simmer. Cook for 35 to 40 minutes, or until all water has been absorbed.
- Line a baking sheet or large plate with paper towels. Set aside.
- Pat tofu blocks dry, then halve lengthwise. Cut into 1/2-inch-thick slices. Drizzle 2 tablespoons aminos onto the bottom of a large, shallow glass or ceramic dish, then lay a layer of tofu in it. Drizzle with another 2 tablespoons of aminos, then layer in remaining tofu, and drizzle with remaining aminos. Marinate for 5 minutes, then rotate and flip tofu slices, and tilt dish to coat evenly. Marinate 5 more minutes. Drain away excess aminos.
- Set a 10-inch cast-iron or nonstick pan over high heat. When the pan is hot, add 2 tablespoons coconut oil. Just as oil begins to smoke, carefully lay in pieces of tofu in a single layer, leaving room between each piece.
- Reduce heat to medium high, do not touch the tofu and cook 6 to 7 minutes per side until golden brown. Use a thin metal spatula to carefully flip the pieces. Cook the rest the same way, adding more oil as needed.
- Remove cooked tofu to prepared baking sheet, and allow to drain.
- Use a fork to fluff rice and quinoa. Serve tofu with rice. Garnish with cilantro leaves.
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Co2 insanity
[email protected]This recipe is vegan, but I added some chicken to it. It was delicious!
Salman zahoor
[email protected]I'm allergic to tofu, so I used tempeh instead. It turned out great!
Erica Chapman
[email protected]This recipe was a waste of time and ingredients. I wouldn't recommend it.
Nour Safaa
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as the picture. Maybe I didn't use the right ingredients.
Sean Mierz
[email protected]This recipe was too bland for my taste. I would have liked more spice.
Maahi Ve
[email protected]I'm not sure what went wrong, but my tofu didn't get crispy. Maybe I didn't cook it long enough.
Aleksa Pavlović
[email protected]This recipe is a good starting point, but I made a few changes to suit my taste. I added more vegetables and used a different sauce.
Faizan Baloch
[email protected]I would definitely make this recipe again. It's a great way to mix up your weeknight dinner routine.
Emese Korom
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and satisfying meal.
Cristian Pascual
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved it!
Gulam Ali Rajper
[email protected]This recipe is a great way to get your kids to eat tofu. My kids loved the crispy tofu and the flavorful sauce.
Gloria Hembery
[email protected]I love the combination of flavors in this dish. The sweetness of the sauce pairs perfectly with the savory tofu and grains.
Shahzad Shani
[email protected]This recipe is a great way to use up leftover grains. I had some quinoa and brown rice that I needed to use up, and this recipe was the perfect solution.
Suma Pilkington
[email protected]I'm not usually a fan of tofu, but this recipe changed my mind. The tofu was so crispy and flavorful, and the mixed grains were a great addition.
Meer Naseebullah
[email protected]This dish was easy to make and packed with flavor. I especially loved the crispy tofu.
Brayde__thedino
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The flavors are amazing and it's a great way to get your daily dose of protein and fiber.
Alvin Mahtab
[email protected]This recipe was a hit with my family! The tofu was crispy on the outside and tender on the inside, and the mixed grains were perfectly cooked. The sauce was flavorful and added a nice depth of flavor to the dish.