Monday, January 29, 2018

Spicy Tofu Bowl

We’ve been ordering some fantastic Bowls at our favorite restaurant and I tried to
Replicate the Bowl that Kevin prefers.  When plating, I like to start with a layer of
Rice, then form rows with the other ingredients.   Finish by added a couple dollops of dressing on each side of Bowl.

Our Bowl contained the following but you can add or delete anything you’d like.
Smoky Black Beans,  Spicy Tofu,  Guacamole, Brown Rice, Romaine lettuce, Vegan Blue Cheese Dressing.

Spicy Tofu Bowl

Smoky Black Beans
Cooking Light Site

2            tablespoons olive oil
1            tablespoon minced garlic
1/2            teaspoon smoked paprika
1/2            teaspoon ground cumin
2            (15.5 oz) cans reduced-sodium black beans, rinsed and drained
1/4            cup water
1/2            teaspoon kosher salt
3            tablespoons fresh lime juice
1/4            cup chopped fresh cilantro (I didn’t have fresh so used cilantro paste)
            I added a dash of vegan liquid smoke and 1 green onion

Heat oil in medium saucepan over medium-low.  Add garlic, paprika, and cumin; cook, stirring often, until fragrant, about 1 minute.  Add beans, 1/4 cup water, and salt; cook until warmed through, 3-4 minutes.  Remove from heat; cover to keep warm.  Just before serving, stir in juice and cilantro.

Spicy Tofu

1 x 16 oz.            firm tofu, well-pressed
1/4            cup corn starch
1/2            teaspoon garlic salt or powder
1/2            teaspoon mustard powder
1/4            teaspoon black pepper
1-2            tablespoons oil for pan-frying
1/4            cup vegan butter
1/3            cup hot wing sauce or hot sauce (I used a hot/sweet sauce)

Press as much liquid out of the tofu as possible and pat dry with paper towel.  Dice into small cubes. 

In shallow pan or plastic bag, combine the corn starch, garlic salt, mustard powder and black pepper.  Carefully add the tofu, gently tossing to make sure that all sides of tofu are well coated with the corn starch mixture. 

Heat the oil in a sauté pan or skillet over medium heat, using a non-stick pan if you have it to reduce the amount of oil needed.  Add tofu and pan-fry on all sides just until it is just lightly golden brown. Once the tofu has cooked, remove it from the pan and set aside.

Using the same pan, heat the vegan butter over very low hat.  Once it is melted, ad the wing sauce, stirring just until combined well.  Add the cooked tofu, gently turning to coast well on all sides with the wing sauce mixture.

Whole Foods carries Vegan Blue Cheese Dressing but I made my own from the following recipe.  There are many versions on-line.

Vegan Blue Cheez Dressing

2            tablespoons raw cashews ( I had some soaking in fridge)
4            ounces extra-firm tofu
1            garlic clove, peeled
3            tablespoons lemon juice
3            tablespoons apple cider vinegar
2            tablespoons tahini
1            tablespoon water
2            teaspoon agave nectar or maple syrup
1 and 1/2   teaspoons Dijon mustard
3/4            teaspoon white vinegar
1/2            teaspoon sea salt
            You may crumble some tofu and all at very end if you like a chunkier

***After this sat in the fridge for a few hours, it became very thick so I just added water.

Combine all dressing ingredients in a high-powered blender.  Blend until smooth and creamy.  Store in airtight container in the fridge for up to 1 week.

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