RICE BOWL WITH OVEN-BAKED MISO TOFU
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
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
TOFU AND BROCCOLI FRIED RICE
Fried rice is the perfect weeknight meal: It requires minimal prep, simple pantry condiments and basic vegetables. Not to mention, it comes together quickly. Here, otherwise mild tofu is transformed into savory bites when cooked in soy sauce infused with aromatics, absorbing all of the rich, sweet-salty flavor and bringing depth to the dish. The rice seasonings are kept simple and bright with garlic and ginger, which allows the vegetables to shine. Use any mix of leftover vegetables: Cabbage, bell peppers and mushrooms are all great alternatives.
Provided by Kay Chun
Categories weekday, weeknight, grains and rice, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium. Add 1 tablespoon of the garlic and 1 teaspoon of the ginger, and stir until fragrant, 30 seconds. Add soy sauce, sugar and tofu, and season with salt and pepper. Cook, stirring occasionally, until sauce has been absorbed and tofu is nicely glazed, about 5 minutes. Stir in cilantro. Transfer tofu along with juices to a shallow plate.
- In the same skillet, heat 2 tablespoons of oil over medium. Add onion and carrot, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 minutes. Stir in remaining 1 tablespoon garlic and 1 teaspoon ginger until fragrant, 30 seconds. Add broccoli, season with salt and pepper, and cook, stirring occasionally, until broccoli is softened, about 3 minutes. Add rice, jalapeño and peas, and drizzle over 1 tablespoon of the oil. Season with salt and pepper, and cook, stirring occasionally, until well combined and rice is golden in spots, about 3 minutes.
- Push rice mixture to one side of the skillet. To the empty side, add the remaining 1 tablespoon oil and eggs, and allow them to set a little before stirring. Cook until scrambled, 1 to 2 minutes. Stir egg into rice mixture, then stir in half of the scallions and half of the glazed tofu and any juices on the plate. Season with salt and pepper.
- Divide the fried rice in bowls, and top each with some of the remaining glazed tofu. Garnish with the remaining scallions.
SOY MIRIN GLAZED TOFU FRIED RICE
I've been searching for the ultimate fried rice recipe for a long time, and I finally nailed down a version I enjoy immensely! Glazing the tofu separately gives the dish an unexpected layer of flavor, and even with that extra step, this dish comes together lightening fast. (I always use leftover rice from the night before, so cooking time does not include rice cooking time). I sometimes add diced mushrooms, too.
Provided by velorutionista
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the Tofu:.
- Heat 1 teaspoons oil over medium heat in non-stick pan. Add tofu and cook till seared on all sides, about 10 minutes. Stir tamari and mirin together and pour over tofu, stirring to coat well. Leave over heat till sauce bubbles up and glazes (about 30 seconds). Remove pan from heat and set aside.
- For the Fried Rice:.
- Heat 1 T. oil in a large wok over high heat. When oil is hot (almost smoking), add garlic, scallions, and ginger and cook for 1 minute, stirring often.
- Add bell peppers, peas, broccoli, and carrots and cook till veggies have softened a bit, about 3 minutes. Add rice and stir to mix evenly. Cook till rice is heated through, about 3 minutes.
- Push rice up the sides of the wok to clear a spot in the middle of the pan. Add remaining 1 teaspoons oil and heat for a few seconds, then add beaten eggs and cook till scrambled.
- Stir everything in the wok together well, then add tamari. Stir in glazed tofu (cook a minute to reheat tofu if necessary) and serve.
Nutrition Facts : Calories 449.9, Fat 13.4, SaturatedFat 2.2, Cholesterol 105.8, Sodium 2889.4, Carbohydrate 64.3, Fiber 8.2, Sugar 5.8, Protein 21.7
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