Best 3 Rice Bowl With Cabbage And Baked Tofu Recipes

Indulge in a symphony of flavors with our delectable rice bowl featuring cabbage and aromatic baked tofu. This wholesome dish is a harmonious blend of textures and tastes, offering a satisfying meal that nourishes both body and soul. The fluffy rice serves as a foundation for a vibrant stir-fry of cabbage, carrots, and bell peppers, each ingredient contributing its unique crunch and natural sweetness. Nestled atop this medley is a quartet of succulent baked tofu cubes, marinated in a savory blend of tamari, garlic, and ginger, then oven-baked to golden perfection. A drizzle of creamy tahini sauce adds a touch of richness and tang, while a sprinkle of sesame seeds and chopped green onions imparts a final layer of flavor and visual appeal. Alongside this main course, we also present two complementary recipes: a refreshing cabbage salad with a tangy lemon-tahini dressing and a flavorful tofu scramble with spinach and tomatoes. These versatile dishes can be enjoyed as side accompaniments or as standalone meals, offering a delightful variety of plant-based culinary creations.

Let's cook with our recipes!

RICE BOWL WITH CABBAGE AND BAKED TOFU

Rice Bowl With Cabbage and Baked Tofu image

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

Ingredients

3/4 pound tofu
2 tablespoons low-sodium soy sauce
2 teaspoons minced ginger
1 garlic clove, minced
2 teaspoons agave nectar
2 tablespoons canola oil
2 teaspoons sesame oil
1 cup rice, any color, cooked (2 to 3 cups cooked rice, depending on the type)
1 tablespoon low-sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar or agave nectar
3 tablespoons water or vegetable broth
1 teaspoon cornstarch
1 tablespoon canola oil or peanut oil
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 large red pepper, sliced thin
1 medium red cabbage (about 1 1/2 pounds), cored and coarsely chopped or shredded (about 5 cups shredded or chopped)
Salt to taste

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

RICE BOWL WITH OVEN-BAKED MISO TOFU

Rice Bowl With Oven-Baked Miso Tofu image

I use the same marinade for the peppers as I do for the tofu in this sweet and spicy mix of toppings. Kimchi is the main vegetable, but if you only want it as a condiment add another vegetable of your choice - steamed or blanched broccoli or greens, for example, or roasted squash, or anything else that floats your boat.

Provided by Martha Rose Shulman

Categories dinner, lunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

A 14-ounce block of organic extra-firm tofu, cut into 8 slices
3 tablespoons soy sauce
1 tablespoon minced ginger
1 garlic clove, minced
1/8 teaspoon of cayenne (optional)
1 tablespoon honey or agave nectar
2 teaspoons lime juice
2 tablespoons white or yellow miso
2 tablespoon mirin
1 tablespoon dark sesame oil
3 tablespoons grapeseed oil or sunflower oil
1 large red bell pepper, sliced
3 cups cooked rice (brown or white)
1 cup (8 ounces) kimchi

Steps:

Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.
Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer.
Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat.
If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1148 milligrams, Sugar 7 grams

FINNISH CABBAGE AND TOFU OVER RICE

Finnish Cabbage and Tofu over Rice image

This is from "Sundays at Moosewood," with a few minor changes. The recipe as written calls for pressed tofu, but I like to freeze the tofu instead. When it's thawed and the moisture has been squeezed out, the texture changes to chewy and firm, rather than slippery and mushy. I always use the one-pound blocks stored in water, rather than the silken type.

Provided by Aunt Cookie

Categories Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

16 ounces tofu, pressed
1 tablespoon vegetable oil
2 1/2 tablespoons tamari soy sauce
2 1/2 tablespoons water
1 tablespoon vegetarian worcestershire sauce
1/2 teaspoon ground allspice
1 medium onion, chopped
2 tablespoons vegetable oil
4 cups shredded savoy cabbage (about 1/2 medium head)
2 tablespoons tomato paste
1 tablespoon vinegar
1 teaspoon dried dill
1 teaspoon salt
1/2 teaspoon sweet Hungarian paprika
1/4 cup water
black pepper, to taste
cooked rice or mashed potatoes
1 dill pickle, minced
sour cream

Steps:

To prepare the tofu:.
Preheat the oven to 375°F Combine the marinade ingredients in a 9-inch baking dish. Cut the tofu into cubes or triangles. Place the tofu in the baking dish with the marinade.
Bake, turning the tofu two or three times during the baking. Bake for 35-45 minutes.
To prepare the cabbage:.
While the tofu is baking, saute the onion in the oil in a large heavy skillet. When the onion is almost translucent, add the cabbage. Stirring occasionally, saute until the cabbage is somewhat reduced, about 5 minutes, but don't let the onion brown.
Combine the sauce ingredients and pour the over the cabbage, stirring to coat. Remove from the heat. Cover the skillet with a lid or foil, and bake in a 375 F oven for 30 minutes.
Serve the cabbage over rice or mashed potatoes (barley or egg noodles could be used instead). Top with minced pickle and baked tofu. Add a spoonful of sour cream, if desired.

Nutrition Facts : Calories 207.3, Fat 14.6, SaturatedFat 2, Sodium 1446.9, Carbohydrate 11.9, Fiber 3.6, Sugar 5, Protein 10.9

Tips:

Choose the right rice: Short-grain rice, such as Japanese or sushi rice, is the best choice for this dish as it cooks up fluffy and holds its shape well. If you don't have short-grain rice, you can use medium-grain rice, but it may not be as sticky.
Rinse the rice thoroughly before cooking: This removes excess starch and helps prevent the rice from clumping together.
Cook the rice according to the package directions: Be sure to use the correct water-to-rice ratio and cook the rice until it is tender but still has a slight bite to it.
Prepare the vegetables while the rice is cooking: This will save you time and ensure that everything is ready when the rice is done.
Use a variety of vegetables: This will add flavor and color to the dish. Some good options include cabbage, carrots, bell peppers, and broccoli.
Marinate the tofu before baking: Marinating the tofu in a flavorful sauce will help it absorb more flavor and make it more delicious.
Bake the tofu until it is crispy: This will give it a nice texture and make it more flavorful.
Assemble the bowls before serving: Start with a bed of rice, then add the vegetables, tofu, and any other desired toppings.
Drizzle with sauce before serving: This will add extra flavor and moisture to the dish.

Conclusion:

This rice bowl with cabbage and baked tofu is a healthy and delicious meal that is perfect for busy weeknights. It is packed with flavor and nutrients, and it is easy to customize to your liking. With a few simple tips, you can make this dish a success every time.