RICE BOWL WITH CABBAGE AND BAKED TOFU
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal. It was too sticky to use for stir-fried rice so I made stir-fried vegetables and oven-baked tofu, and served up rice bowls topped with both. I thought it might be an altogether too purple meal, but it was quickly devoured, and we are all the more anti-oxidant rich because of the anthocyanins in the red and purple foods.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm while you stir-fry the vegetables.
- Make sure your rice is warm before beginning the stir-fry. In a small bowl or measuring cup combine the soy sauce, wine vinegar, agave nectar or sugar, water or broth, and cornstarch. Mix together well. Have all the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute. Add the cabbage and sprinkle with salt. Stir-fry for 1 to 2 minutes, until the vegetables begin to wilt. Stir the sweet and sour mixture and swirl it into the wok. Stir-fry 15 to 20 seconds, then cover and cook 30 seconds. Uncover and stir-fry 1 minute, or until the vegetables are crisp-tender.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 17 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 848 milligrams, Sugar 12 grams, TransFat 0 grams
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Aheicy Raec
[email protected]This recipe is a great introduction to vegan cooking.
Masilo Alfos
[email protected]This dish is a great way to use up leftover tofu.
Ruthanne Rusovick
[email protected]I love that this recipe is customizable. You can add or remove ingredients to suit your own taste.
Imraan Seedat
[email protected]This recipe is perfect for a quick and easy weeknight meal.
Maryam Shahzadi
[email protected]This dish is a great way to get your kids to eat their vegetables.
Syed Zeeshan Naqvi
[email protected]I would recommend this recipe to anyone who is looking for a healthy and flavorful vegan meal.
Al SRM
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't great either.
Elie Kossaifi
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler dishes in the future.
Lubega Ronard
[email protected]The tofu was a bit too crispy for my liking, but the cabbage was cooked perfectly.
Sonette Klaasen
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Joeiee Holllman
[email protected]I loved this recipe! It was easy to make and packed with flavor. I will definitely be making it again.
Patrick Bunting
[email protected]This was a delicious and healthy meal. The tofu was crispy and flavorful, and the cabbage was perfectly cooked. I would definitely make this again.
Mike John
[email protected]This recipe is a great way to use up leftover rice and cabbage. I also love that it's a vegan dish, so I can feel good about eating it.
ATUHAIRE CHRISTOPHER HIMZ
[email protected]I'm not a fan of tofu, but I decided to give this recipe a try anyway. I'm glad I did! The tofu was surprisingly delicious, and the overall dish was very flavorful.
sam Khan
[email protected]This dish was easy to make and packed with flavor. I loved the combination of the crispy tofu, the tender cabbage, and the fluffy rice. I'll definitely be making this again!
okara king ak 47 king
[email protected]I'm not a vegan, but I'm always looking for new and exciting plant-based recipes. This rice bowl with cabbage and baked tofu definitely fit the bill! The flavors were amazing, and I loved the texture of the tofu.
Silos Silos
[email protected]This recipe was a hit with my family! The tofu was crispy on the outside and tender on the inside, and the cabbage was perfectly cooked. We loved the addition of the sesame seeds and green onions, which gave the dish a nice flavor boost.