I came up with this vegetarian bowl out of necessity, trying to avoid a trip to the grocery store. But the result was such a deliciously flavorful, but simple combination, I’ve since made it again and again.
I think it’s the layering of temperatures and textures — hot steamy rice, cool and silky tofu, crunchy and buttery cabbage, and a sticky sweet-salty drizzle — that elevate it. It’s endlessly customizable, too. Cold shredded chicken or a sizzling fried egg would be wonderful substitutes for the tofu. And extra garnishes, such as pickled red onion, chopped roasted peanuts, diced cucumbers, sliced chiles or chili paste,also come to mind. I adore the soft tofu, bathed in sticky soy sauce, on its own, as well.
Sticky-Sweet Tofu and Cabbage
For each bowl
Ingredients
1 tablespoon soy sauce
1½ teaspoons honey
1 teaspoon oyster sauce
1 teaspoon minced ginger
1 teaspoon minced garlic
1 to 2 teaspoons butter
1½ to 2 cups chopped cabbage
Flaky salt
1 cup hot steamed rice or the grain of your choice
3 to 4 ounces soft tofu
1 or 2 finely chopped scallions
Directions
Combine the soy sauce, honey, oyster sauce, minced ginger and garlic in a small bowl. Taste and adjust seasoning to your preference. Set the sauce aside.
Heat the butter in a saute pan over medium-high heat. When the butter melts, add the cabbage and stir to coat it with the butter. Let the cabbage sit undisturbed, cooking for 3 to 4 minutes or until it wilts, turns a brighter shade of green and begins to brown in places. Continue cooking the cabbage, stir frying it for 2 to 3 minutes more. Season with flaky salt.
Assemble the bowl: Layer in the hot rice and buttered cabbage. Slice the tofu into ½-inch thick slices, gently pat dry and layer the slices over the rice. Drizzle the tofu with the sticky soy sauce and garnish generously with scallions.
Stacie Dong is a San Francisco food writer.
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November 08, 2020 at 10:00PM
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Quick Cook: This yummy vegetarian bowl is saucy comfort food - Santa Cruz Sentinel
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