Brown Rice Bowl With Crispy Tofu And Vegetables Recipe 5

Steps:

• 1. PREPARE RICE AND DRESSING: Adjust oven rack to middle position and heat oven to 375 degrees. 2. Spread 2 1/3 cups short-grain brown rice in 8-inch-square baking dish. 3. Bring 3½ cups water and 2 teaspoons vegetable oil to boil in small saucepan. Once boiling, stir in ½ teaspoon salt and immediately pour water over rice in baking dish. 4. Cover dish tightly with double layer of aluminum foil. Transfer baking dish to oven and bake rice until tender, about 1 hour. 5. Remove baking dish from oven and uncover. Fluff rice with fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer. 6. Meanwhile, bring 6 tablespoons rice vinegar, 6 tablespoons mirin, and ½ teaspoon sugar to boil in small saucepan, then remove from heat. Measure 1/3 cup of mixture into small bowl. 7. Grate ½ teaspoon zest from 1 orange and ½ teaspoon zest from 1 lime. Squeeze 1 tablespoon juice from orange and 1 tablespoon juice from lime. 8. Add zests and juices to vinegar mixture in bowl, along with 3 tablespoons soy sauce, and 1 teaspoon grated ginger. Reserve dressing for serving. 9. Transfer rice to large bowl, sprinkle with remaining vinegar mixture, and toss occasionally with wooden paddle or spoon until cool, about 20 minutes. 10. PREPARE VEGETABLES: Thinly slice 6 radishes and set aside for serving. 11. Peel and halve lengthwise 1 cucumber. Use spoon to scoop and discard seeds. Slice seeded cucumber crosswise into thin half circles. 12. PREPARE TOFU: Cut 2 (14-ounce) blocks soft tofu crosswise into ¾-inch-thick slabs, then slice each slab into two fingers. 13. Spread tofu over paper towel-lined baking sheet and let drain for 20 minutes. Gently press tofu dry with paper towels. 14. Adjust oven rack to middle position, place paper towel-lined plate on rack, and heat oven to 200 degrees. 15. Place wire rack over rimmed baking sheet. Whisk ¾ cup cornstarch and ¼ cup cornmeal together in shallow dish. 16. Season drained tofu with ¼ teaspoon salt and ¼ teaspoon pepper. 17. Working with a few pieces at a time, coat tofu thoroughly with cornstarch mixture, pressing to help it adhere, then transfer to prepared wire rack. 18. Heat 1 tablespoon vegetable oil in large nonstick skillet over medium‑high heat until shimmering. 19. Carefully lay half of tofu in skillet and cook until crisp and lightly golden on all sides, 10 to 12 minutes. 20. Using spatula, gently transfer tofu to plate in oven. 21. Return skillet to medium‑high heat and repeat with 1 tablespoon vegetable oil and remaining tofu. 22. Halve, pit, and peel 1 ripe avocado. Slice avocado thin. 23. Portion rice into six individual serving bowls, sprinkle with 1 (8 by 7½-inch) sheet crumbled nori. 24. Top with tofu, radishes, avocado, and cucumber. 25. Sprinkle with 4 thinly sliced scallions and drizzle with reserved dressing. Serve, passing more crumbled nori, if desired.

Steps:

• Line a large plate with several layers of paper towels. Arrange the tofu slices on top in a single layer, then cover with more paper towels and set another plate on top; let drain 5 minutes. Season the tofu with salt and pepper; rub with 1 1/2 tablespoons cornstarch. Whisk the lemon zest, 1/2 cup water, 1/2 teaspoon salt and the remaining 1/2 tablespoon cornstarch in a bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate. Add the remaining 1 tablespoon oil to the pan. Add the scallion whites and ginger and cook 30 seconds. Add the mushrooms and carrots and cook until just tender, about 3 minutes. Add the snap peas and 1/4 teaspoon salt; cook, stirring, 4 more minutes. Whisk the lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in the scallion greens. Meanwhile, prepare the rice as the label directs. Serve with the tofu and vegetables.

Steps:

• Cook 2 cups of brown rice per its instructions (will need about 4 cups of water) in a large pot. Brown rice is usually cooked by bringing rice and water to a boil, then covering and turning heat to low for about 50 minutes.
• While rice is cooking, prepare tofu by straining 3-4 times between paper towels to remove as much moisture as possible, and then chop into small pieces.
• Dice onion and, if needed, slice olives and mushrooms.
• After rice is done, add everything into the pot, including the uncooked tofu.
• Stir and cook on medium heat for about 5-7 minutes until tofu and vegetables are hot.
• Add more water if needed, to keep the mixture from getting too dry.

Steps:

• Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
• Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
• Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.

Steps:

• In a large skillet or wok, heat the olive oil over medium-high heat.
• Add garlic, ginger, & red pepper flakes (if using); stir-fry until fragrant, about 30 seconds.
• Add tofu; stir-fry until golden brown, about 2 minutes.
• Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
• Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
• Stir in sesame oil & sesame seeds, if using.
• Season with salt and pepper; garnish with scallions.
• Serve hot.

Steps:

• In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
• Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
• Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.