Tofu Rice Bowl with Sesame Slaw
From: Ian Seddon's Cookbook
🥘 Ingredients
- extra-firm tofu 1
- Kosher
- extra virgin olive oil or neutral-flavored oil 2 tbsp
- Cooked White or Brown Rice (Stovetop) 3-3.5 cup
- Heaping cilantro leaves & tender stems 10 g
- lime juice 2.5-3 tbsp
- extra virgin olive oil 1.33 tbsp
- toasted sesame oil 1 tbsp
- kosher salt 1 tsp
- Freshly
- creamy almond butter 0.33 cup
- pure maple syrup or agave nectar 1.33 tbsp
- lime juice 1.33 tbsp
- soy sauce or tamari 2 ½ tsp
- toasted sesame oil 1-2 tsp
- red pepper flakes use for spicy 1 tsp
Note a fan of cilantro? Omit it or sub for fresh mint leaves. You can make the Almond Sauce during your meal prep if you prefer, but it takes just a few minutes on the day of cooking. Storage: Store all components separately in the fridge. The tofu and slaw will stay good for 3 to 4 days. The Almond Sauce will be good for 5 to 7 days. Reheat the rice as listed. To reheat leftover pan-fried tofu, heat a nonstick pan over medium-high heat with just a little bit of oil. Cook the tofu for 2 to 3 minutes on each side, until it revives and has crisped up. Assemble as listed in the last step. Nutrition boost: Add some broccoli sprouts or bean sprouts on top of the bowl for extra veggies and/or sprinkle on hemp seeds for extra protein. Serve with farro instead of rice for added fiber and protein.
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1For the crispy tofu: extra-firm tofu , Kosher salt, extra virgin olive oil or neutral-flavored oil , Cooked White or Brown Rice (Stovetop) . For the cabbage-carrot slaw: Heaping cilantro leaves & tender stems , lime juice , extra virgin olive oil , toasted sesame oil , kosher salt , Freshly cracked black pepper. For the almond sauce (see note 2): creamy almond butter , pure maple syrup or agave nectar , lime juice , soy sauce or tamari , toasted sesame oil , red pepper flakes use for spicy .
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2Prep the tofu. With a thin dish towel or a few paper towels, gently press down on the block of tofu to remove some water. Starting on the shorter side of the block, slice the tofu crosswise into slices ⅓ inch (.75 cm) thick, about 10-12 slab. Gently press down on the slabs with a dry towel and repeat a few times to get out more water. Sprinkle the top surface of the slabs with a few pinches of salt.
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3Cook the tofu. Heat the 2 tbsp oil in a 12-inch (30 cm) nonstick frying pan over medium-high heat. Line a large plate with a few paper towels. Once the oil is hot, add the tofu, salt side down. Sprinkle the top with 2 pinch of salt. Cook for 5-7 minutes , gently moving them around to coat evenly in the oil, or until the bottom is golden brown. (Some pieces may be done in 5 minutes, others in 7 minutes.) Using a thin spatula, flip the tofu. Cook for 4 to 5 minutes on the other side. Transfer the tofu to the paper towel-lined surface to remove excess oil.
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4While the tofu cooks, reheat the rice, prepare the slaw, and make the sauce. Rice: To reheat rice, add it to a bowl, toss in a couple of ice cubes, cover the bowl, and microwave until heated through. (The ice helps steam the rice and keeps it tender.) Cabbage-Carrot Slaw: Add the shredded cabbage and carrots to a large bowl. Add in the cilantro, 2 1/2 tbsp lime juice, olive oil, toasted sesame oil, and season with the kosher salt and a generous amount of pepper. Toss well. Season to taste, adding more lime juice, sesame oil, or salt and pepper as desired. Almond Sauce: Add the almond butter to a medium bowl, along with the maple syrup, lime juice, soy sauce, 1 tsp toasted sesame oil, and red pepper flakes. Whisk well to combine until smooth. Taste, adding 1 tsp more sesame oil for richness, or more soy sauce for savory saltiness, as needed. If the sauce is too thick, thin it out with water, 1 tbsp at a time, until pourable but still thick.
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5Divide the rice among plates or bowls. Drizzle some Almond Sauce on top and divide the Cabbage-Carrot Slaw and Crispy Tofu on top. Drizzle the remaining Almond Sauce on before serving.