Rice Bowl + Tofu + Saucy Sauce

It’s all about the saucy sauce.

Rice Bowl + Tofu + Saucy Sauce (8)

This is really a simple recipe. Barely a recipe, actually. Make some rice. Steam some veg. Buy some tofu. And mix it all together with a swanky, saucy sauce.

Rice Bowl + Tofu + Saucy Sauce (4)

I have a pretty well-stocked Asian pantry these days. Gochujang and miso are staples in my fridge, and I have both light and dark soy sauces in the cupboard. Usually, whipping up a little Asian-inspired sauce for things isn’t challenging. But if you don’t want to go through all the trouble of sourcing every single bottle available in the Korean, Vietnamese, and Chinese grocery stores, my staples are a nice soy sauce, fish sauce, and sesame oil. I use a lot of rice wine vinegar, but other acids work well (lime, for instance). Mirin is another nice thing to have but I can easily do without. Fish sauce on the other hand… it’s hard to replicate that flavor. Just don’t smell it and you’ll be fine.

Rice Bowl + Tofu + Saucy Sauce (1)

This recipe has some specialty items from the Asian grocery store, but feel free to swap in any other mushroom for the buna shimeji or tarragon for the perilla leaves. We make rice bowls a lot and they’re pretty versatile – truly a kitchen-sink kind of dish if there ever was one.

Rice Bowl + Tofu + Saucy Sauce

The last note here is about the tofu. Get the good stuff or make your own. Sometimes I’ll use a super firm tofu in rice bowls, but this one uses a creamy, silken tofu. The custard-y texture is a nice contrast against crunchy vegetables.

Rice Bowl + Tofu + Saucy Sauce (9)

Rice Bowls + Tofu + Saucy Sauce

1 cup brown basmati rice, cooked according to package directions
1 bunch asparagus, cut into 1-inch pieces
1 small bunch broccoli, cut into bite-sized florets
1 avocado, sliced
buna shimeji or other mushrooms, roughly chopped if needed

1 package silken tofu

1 clove garlic, smashed in a mortar & pestle with a bit of salt
1 teaspoon white or black sesame seeds, smashed in a mortar & pestle
1 fresh red chile, finely minced
1-inch nob of ginger, finely minced
1 green onion, finely sliced on the bias
2 tbsp sesame oil
2 tbsp dark soy sauce (or tamari or Liquid Aminos)
1 tsp fish sauce
2 tsp rice wine vinegar (or other acid like lime juice)
2 tsp water

1 green onion, finely sliced on the bias
2 perilla leaves, rolled and finely sliced
a few extra slices of red chiles

Making the bowls is easy enough: prepare the rice according to the package. Chop the vegetables into bite-sized pieces and steam or blanch them for 1-2 minutes. You want them still snappy. Combine the rice, veggies, and avocado in a big bowl. Dole out individual portions in smaller bowls or on plates.

For the mushrooms, I had a bit of this handy douban oil from this recipe on hand (except made with gochujang and coconut oil), so I quickly pan-fried them in that for about 2 minutes. If you don’t have chile oil on hand, just fry them in any other high-smoking-point oil. The key to mushrooms: fry them on high heat. Otherwise, they’ll release moisture and you’ll steam them. Top individual portions with mushrooms.

Slice the tofu into 1/2-inch long pieces – kind of like thin bricks. Place a slice on each individual portion.

For the sauce, toss everything into a jar or deep bowl and shake or whisk vigorously. Pour over individual servings to taste, and top each bowl with the green onions, perilla leaves, and red chiles.

Advertisements

Kale, Tofu, and Butternut Squash Salad with Miso-Soy Dressing

This post comes a little late. Or a lot late. I made this at least two months ago, and the early spring has us eating asparagus and ramps rather than squash now, but it’s still good so I figured I’d share.

KTB Salad 001

And speaking of sharing… did you know I am going to Africa this summer?! I accepted an internship position with an NGO that works in Kibera, an informal settlement in Nairobi, Kenya. I am really, really excited to test out the waters of working for an NGO and be confronted with new and probably life-changing challenges. Hopefully I will post more about my job at a later date and throughout my time in Kenya, though I cannot promise anything until I get a real sense of how I will be living over there.

In other exciting news, Eric and I will be traveling through Tanzania for 2.5 weeks prior to my start date in Kenya! I am still in research mode, which involves lots of spreadsheets, books, and websites, but rest assured, we will be visiting the Serengeti at least and checking out some awesome African wildlife. Other parts of the trip are currently unplanned, and they may remain that way until we hit African soil.

Kale, Tofu, and Butternut Squash Salad with Miso-Soy Dressing
inspired by 101 Cookbooks

1 butternut squash, peeled and cubed
1 16-ounce package extra firm tofu, cubed
1 bunch kale, stems removed, chopped
1 tablespoon neutral-flavored oil, like grapeseed oil
2 tablespoons sesame oil
2 teaspoons soy sauce
2 tablespoons maple syrup
1 tablespoon white miso
juice of 1 lemon or 1 tablespoon rice wine vinegar
1 teaspoon red chile flakes
5 tablespoons water

Steam the squash until just fork tender or even just a little underdone. Also make sure the tofu has no moisture by patting it dry in a towel.

In a small mixing bowl, mix together the sesame oil, soy sauce, maple syrup, miso, acid (lemon juice or rice wine vinegar), chile flakes, and water. Set aside.

In a pan, heat the neutral-flavored oil over medium-high heat. Place the tofu cubes in the pan in a single layer and let it sit for a few minutes, until the bottom becomes crispy brown. Toss the tofu around a bit to get the other sides browned (if you want to be meticulous here, you could brown each side of tofu, but after one side is browned, I usually just toss it around let it sit for a few more minutes – the lazy way). Add in the butternut squash (and a bit more oil, if needed), and stir it around with the tofu. Let this cook for a minute or two. Finally, add the kale and stir around until it gets soft – just a minute or two.

Remove the pan from heat and stir in the dressing. Serve warm.

Tofu Rice Paper Rolls

As usual, I have been making lots of Heidi Swanson recipes lately. I have had rice paper in my cupboard since the last time I made rice paper rolls from Into the Vietnamese Kitchen. Rice paper is a little tricky to work with at first, but once you get the hang of it, it becomes pretty fun. The first time I made rolls, the first few were just awful. But now I seem to have a bit of muscle memory, as even my first rolls in this batch came out nicely.

Spring Rolls 003

Rather than re-typing the recipe, I’ll just send you to Heidi’s original post, where she has in-depth instructions and a nice tutorial. I used maple syrup in place of brown sugar on the tofu, and sliced cucumbers instead of lettuce. She’s right – no dipping sauce is needed. They’re excellent as they are.