Cilantro Scented Tofu Rice Salad Recipes

RICE SALAD WITH PEANUTS AND TOFU

Steps:

• Combine the two kinds of two rices in a medium saucepan. Add water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, until rice is tender and all of the liquid in the pan has been absorbed. Remove from heat. Remove lid, place a clean dishtowel across the pan (not touching the rice) and return lid to the pan. Let sit undisturbed for 15 minutes or longer. Remove lid and towel, transfer to a bowl and allow to cool. Add cilantro, peanuts, peas, scallions or chives and chiles and toss together.
• While rice is cooking, preheat oven to 375 degreesºF. Line a sheet pan with parchment. Pat tofu dry with paper towels and cut laterally into 4 equal squares, then cut squares into strips.
• In a large, wide bowl whisk together soy sauce, ginger, garlic, shallot, cumin, cayenne, honey or agave nectar, 2 teaspoons of the lime juice, 3 tablespoons of the grape seed or canola oil, and cilantro to taste. Pat each square of tofu dry with paper towels, then dip into marinade, making sure to coat both sides. Transfer to baking sheet. Do not drain the marinade.
• Bake tofu for 10 to 15 minutes, until the edges are just beginning to color and marinade sets on the surface. Remove from heat.
• Add remaining lime juice to the marinade and whisk in remaining oil. Add to rice mixture and toss.
• Line a platter or wide bowl, or individual plates with lettuce leaves and top with rice mixture. Lay tofu strips on top, garnish with avocado slices, black sesame seeds if desired, and cilantro, and serve.

TOFU RICE SALAD

Steps:

• Marinate tofu in soy sauce, garlic, ginger and cayenne pepper for 30 minutes to 24 hours (alternatively, marinate in a favourite szechuan, teriyaki, or stir fry sauce).
• Whisk rice vinegar, olive oil, and pepper together.
• Steam broccoli and snow peas briefly until tender-crisp.
• Toss everything together and refrigerate until cold.
• (You can use any vegetables you like, just steam the harder ones to tender-crisp).

FOOD'S AMAZING CILANTRO TOFU SANDWICH

Steps:

• Heat the oven to 375 degrees. Pat the tofu dry with paper towels and cut laterally into 4 equal squares, approximately 1/3 inch wide. They should be just the right size for the sandwich bread.
• Line a sheet pan with parchment. In a large, wide bowl, whisk together all of the ingredients for the marinade. 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 the tofu 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 oven and allow to cool.
• Meanwhile, make the corn relish. Grill the corn until it colors lightly, and allow to cool. Remove the kernels from the cob. Peel, seed and dice the roasted peppers. Combine peppers, corn and remaining relish ingredients in a medium bowl. Salt and pepper to taste.
• For each sandwich, spread a thin coating of Vegenaise on each slice of bread. Top the bottom slice with a piece of baked marinated tofu. Fan thin slices of avocado over the tofu (the avocado helps the relish adhere to the sandwich). Top the avocado with 1/2 to 3/4 cup relish. Top the relish with slices of heirloom or good roma tomatoes and a handful of arugula. Top with the second slice of bread.

CILANTRO LIME GRILLED TOFU

Steps:

• Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid. Slice the tofu lengthwise into 4 thick slabs or cut into cubes and thread on skewers. Place tofu pieces or skewers on a plate.
• Whisk together the lime juice, olive oil, cilantro, garlic, chili powder, cayenne pepper, salt, and black pepper in a bowl. Brush the tofu with the marinade. Cover the plate with plastic wrap, and marinate tofu in the refrigerator for 2 hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Grill the tofu until almost blackened in spots, brushing occasionally with the marinade, about 10 to 15 minutes.

CILANTRO RICE SALAD

Steps:

• Cook rice according to package directions, either on stove top or in rice cooker.
• Once rice is cooked, transfer to a large bowl and allow to cool, tossing with a rubber spoon until at room temperature.
• Wisk together ingredients for the dressing: oil, vinegar, salt and pepper in a bowl.
• Fold tomatoes, onion, cilantro and olives into the cooled rice.
• Add vinaigrette and toss to combine.
• Add salt and pepper to taste.
• **Notefor Leftovers: Leftover rice salad can be tossed with a can or two of white tuna, drained and flaked.
• Makes a nice lunch!

CILANTRO RICE

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the oil, then stir in the onion powder and cilantro stems until fragrant, about 30 seconds. Add the rice and stir until oil-slicked, just a few seconds.
• Add 1 1/2 cups water, raise the heat to high and bring to a simmer. Reduce the heat to low, cover the saucepan and cook until all of the water is absorbed, 17 to 20 minutes. Remove from the heat and let the rice sit, covered, to steam for 10 more minutes.
• Fold in the salt, cilantro leaves, jalapeño and lime juice. Taste for seasoning, adding more salt and lime juice as desired.