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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Gulzaman Gujjar
[email protected]This dish is so yummy! The cabbage is cooked perfectly and the tofu is crispy and flavorful. I will definitely be making this again.
MD Haydar
[email protected]This rice bowl is delicious and healthy. I love that it's easy to make and it's perfect for a quick and easy meal.
Krista Grazette
[email protected]I'm not a big fan of tofu, but this recipe changed my mind. The tofu is so crispy and flavorful. I will definitely be making this again.
Jessa
[email protected]This dish is perfect for a healthy and satisfying lunch or dinner. I love that it's packed with protein and veggies.
Stephan Mhambi
[email protected]I'm always looking for new vegan recipes and this one is a keeper. It's delicious and so easy to make.
BD Gaming SHUVO
[email protected]This rice bowl is a great way to get your kids to eat their vegetables. My kids love it!
Full despley Sixy
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it!
Sarfaraz memon
[email protected]This dish is so flavorful and satisfying. I love the combination of textures and flavors.
Keith Klaith
[email protected]I'm new to cooking and this recipe was easy to follow. It turned out great and my friends loved it!
Jean Micheal De Lanoi
[email protected]This rice bowl is perfect for meal prep. I make a big batch on the weekend and then eat it for lunch all week.
walker Poi
[email protected]I've made this recipe several times now and it's always a hit. My family loves it!
Akeela Mac akeela
[email protected]This dish is delicious and healthy. I love that it's packed with veggies.
Azzy Garcia
[email protected]I followed the recipe exactly and it turned out great. The only thing I would change is to add a little more sauce.
Wilbre Myburgh
[email protected]This rice bowl is a great way to use up leftover rice. I also like that it's a one-pot meal, which makes cleanup a breeze.
Dichonda Sandelin
[email protected]I'm not a huge fan of cabbage, but this recipe changed my mind. The cabbage is cooked perfectly and it's really tasty.
Kayembaisa yoga
[email protected]The tofu in this recipe is amazing! It's so crispy and flavorful. I will definitely be making this again.
Mr. Mohsin Aleem
[email protected]This dish is so easy to make and it's perfect for a quick and healthy lunch or dinner. I love that it's vegan and gluten-free too!
Ernest
[email protected]I made this for dinner last night and it was delicious! I used brown rice instead of white rice, and added some extra vegetables like broccoli and carrots.
MH MAMUN
[email protected]This rice bowl is a great way to get your daily dose of veggies. The cabbage is nice and tender, the tofu is crispy, and the sauce is flavorful but not too spicy.