Spiced Fried Tofu Rice Bowls
From: Ian Seddon's Cookbook
🥘 Ingredients
- Spicy Herb Sauce 10 tbsp
- Tofu Chunks 1
- ras el hanout or garam masala 2 tsp
- Kosher
- cornstarch 3 tbsp
- extra virgin olive oil or neutral-flavored oil 3 tbsp
- thinly sliced green cabbage labeled “Tofu Rice Bowl” from 4-6 cup
- medium lemon 1
- roasted sesame seeds 3 tbsp
- agave nectar 1 tsp
- Cooked Brown Rice 3 cup
- fresh mint leaves 1 handful
- Lemony Crunch 5.33 tbsp
Storage: Store the pan-fried tofu and rice-cabbage mixture separately in the fridge for about 3 days, separate from the herb sauce. For the best texture, reheat the tofu in a nonstick pan over medium or medium-high heat with a touch of oil for a few minutes until warmed through and a bit crispy again. Reheat the rice-cabbage mixture in a saucepan (or the microwave), adding a touch of broth or water as needed. Assemble as listed in the last step right before serving. Nutrition boost: For added protein, top your bowl with some roasted chickpeas (general instructions here, or make the Crunchy Roasted Chickpeas on page 236 of Big Vegan Flavor), OR use store-bought roasted chickpeas. For added veggies, finely dice some red/yellow/orange bell pepper and stir it into the cabbage-rice mixture in step 6(b). For a sweeter spin, finish each bowl with some golden raisins (or chopped dates). Shortcut: If you bought pre-seasoned baked tofu, skip steps 3 through 5. Instead, simply chop the tofu into cubes and briefly pan-fry it in a frying pan over medium-high heat with a touch of oil. Assemble the bowl as listed in the last step.
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1Gather: Spicy Herb Sauce , Tofu Chunks , ras el hanout or garam masala , Kosher salt and freshly cracked black pepper, cornstarch , extra virgin olive oil or neutral-flavored oil , thinly sliced green cabbage labeled “Tofu Rice Bowl” from , medium lemon , roasted sesame seeds , agave nectar , Cooked Brown Rice , fresh mint leaves , Lemony Crunch .
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2Take the Spicy Herb Sauce out of the fridge to sit at room temp. If it has solidified, place the jar in a bowl of hot water.
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3Prepare your side salad, if you’re making one.
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4Pat dry any moisture on the Tofu Chunks and add to a medium bowl.
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5In a small bowl, stir together the ras el hanout, 1/4 tsp kosher salt, several cracks of black pepper, and the cornstarch. Sprinkle this mix over the tofu. Use a silicone spatula to coat the tofu well.
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6Heat a 12-inch (30 cm) nonstick frying pan over medium-high with the oil. Once shimmering, add the tofu, leaving behind excess starch. Spread out in an even layer. Fry until golden brown on the bottom, 5 to 6 minutes (reduce the heat to medium if the tofu starts burning). Use a wide spatula to flip the tofu. Many pieces will stick together, which is fine—it makes them easier to flip. Cook on the second side until golden brown on the bottom, 4 to 6 minutes. Transfer the tofu to a paper towel-lined surface to absorb excess oil. If desired, sprinkle the tofu with a pinch of salt.
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7While the tofu cooks, prepare the cabbage & rice. In a large bowl, mix the cabbage with 1 tbsp of lemon juice and a pinch or two of salt. Massage for 30-60 seconds , or until softened. Stir in the sesame seeds, plus salt/pepper and more lemon juice to taste. If sweetness is desired, stir in the agave nectar. Reheat the Cooked Rice: Add to a microwave-safe bowl, toss in a couple of ice cubes, cover, and microwave until heated through. Stir the warm rice into the cabbage mix. Taste, adding more salt, pepper, lemon juice, or sesame seeds as desired. For richness, drizzle in a bit of good-quality extra virgin olive oil.
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8Assemble: Divide the rice-cabbage mixture among bowls and top with the pan-fried tofu. Spoon the Spicy Herb Sauce on top of each. If using, scatter the torn mint leaves on top. Sprinkle each with a bit of Lemony Crunch. Serve with your side salad, if you made one.