Post by Loupy on Apr 9, 2014 16:30:55 GMT -7
Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce
recipe created by Kalyn Denny@ www.kalynskitchen.com/
Everyone who loves crunchy sweet raw red cabbage, please raise your hand. (Kalyn has both hands raised.) If you're not raising your hand I hope you'll consider making this Vegan Red Cabbage Bowl using crisp lettuce in place of the cabbage because I loved how the flavors combined in this recipe, and I'd hate for any cabbage-avoiders to miss out on the other good things here. Two things that ramp up the flavor are tossing the tofu cubes with a soy-sesame-ginger marinade before they're baked, and a hint of Sriracha in the peanut butter flavored sauce to give it just the right amount of spicy kick.
Makes 4 servings
Tofu and Marinade Ingredients:
14 oz. firm or extra firm tofu, drained and pressed to remove most of the moisture
1 T sesame oil
1 T soy sauce (low-sodium is fine)
2 tsp. rice vinegar (not seasoned)
2 tsp. agave nectar or sweetener of your choice
1/2 tsp. ground ginger root (from a jar)
Peanut-Sriracha Sauce Ingredients:
2 T plain peanut butter (use natural peanut butter without added sugar for South Beach Diet)
1 T hot water
2 T rice vinegar (not seasoned)
2 T agave nectar (or sweetener of your choice)
2 tsp. sesame oil
1 T soy sauce
1 tsp. Sriracha (more or less to taste; this was just barely spicy)
(If you think you'll want extra sauce you may want to double this; it keeps well in the fridge and is good on lots of other things.)
Bowl Ingredients:
1/2 large head red cabbage, thinly sliced and then chopped
1 large red bell pepper, sliced into short thin strips
1 1/2 cups thinly sliced sugar snap peas, cut lengthwise on the diagonal
(You can substitute or add any thinly sliced veggies you think would be good with these flavors)
Instructions:
Put the tofu into a colander placed in the sink and let it drain for a few minutes, until the liquid runs off.
Cut tofu in half crosswise to make two same-size flat pieces.
Put two piece of paper towel on a cutting board, lay tofu slices close to each other on the paper towel, and top with two more pieces of paper towel.
Put something heavy (like a cast iron pan) on top of the paper towel so it's covering and pressing down on the tofu to press out the water.
Let tofu press at least 15 minutes, then replace the paper towels and press again for 15 minutes more if you have time.
While tofu is pressing, whisk together the sesame oil, soy sauce, rice vinegar, agave nectar (or sweetener), and ground ginger root to make the marinade.
Spray a large baking sheet with non-stick cooking spray.
Preheat oven to 400F/200C.
When tofu is pressed, cut it into small cubes about 3/4 inches square.
Put tofu into a small bowl and gently toss with the marinade.
(If you have time, let it marinate 15 minutes or so before you bake.)
Spread tofu out on the baking sheet so pieces are not close or touching and bake about 10 minutes.
Remove pan from oven and use your fingers or a fork to quickly turn the tofu pieces over.
Bake about 10 more minutes, or until all the tofu is nicely browned and the edges feel firm.
(It might take slightly longer than 20 minutes, but watch it carefully at the end because it can go from brown to burned pretty quickly.)
While the tofu bakes, thinly slice and chop the cabbage.
Cut away the stem and remove the seeds of the red bell pepper, then cut the pepper into short thin strips.
Cut sugar snap peas in half lengthwise on the diagonal to make slivers.
Whisk together the rice vinegar, agave (or sweetener), sesame oil, soy sauce, Sriracha, and hot water to make the peanut-Sriracha sauce.
When tofu is done make bowls with a generous layer of red cabbage topped with red bell pepper strips, sugar snap pea slivers, and tofu cubes on top.
Drizzle over a generous amount of sauce and serve immediately.
Individual ingredients can be kept in the fridge for several days.
(I had leftovers and I gently heated the tofu and sauce in the microwave, combined the ingredients, and ate it while I was typing up this post!)
recipe created by Kalyn Denny@ www.kalynskitchen.com/
Everyone who loves crunchy sweet raw red cabbage, please raise your hand. (Kalyn has both hands raised.) If you're not raising your hand I hope you'll consider making this Vegan Red Cabbage Bowl using crisp lettuce in place of the cabbage because I loved how the flavors combined in this recipe, and I'd hate for any cabbage-avoiders to miss out on the other good things here. Two things that ramp up the flavor are tossing the tofu cubes with a soy-sesame-ginger marinade before they're baked, and a hint of Sriracha in the peanut butter flavored sauce to give it just the right amount of spicy kick.
Makes 4 servings
Tofu and Marinade Ingredients:
14 oz. firm or extra firm tofu, drained and pressed to remove most of the moisture
1 T sesame oil
1 T soy sauce (low-sodium is fine)
2 tsp. rice vinegar (not seasoned)
2 tsp. agave nectar or sweetener of your choice
1/2 tsp. ground ginger root (from a jar)
Peanut-Sriracha Sauce Ingredients:
2 T plain peanut butter (use natural peanut butter without added sugar for South Beach Diet)
1 T hot water
2 T rice vinegar (not seasoned)
2 T agave nectar (or sweetener of your choice)
2 tsp. sesame oil
1 T soy sauce
1 tsp. Sriracha (more or less to taste; this was just barely spicy)
(If you think you'll want extra sauce you may want to double this; it keeps well in the fridge and is good on lots of other things.)
Bowl Ingredients:
1/2 large head red cabbage, thinly sliced and then chopped
1 large red bell pepper, sliced into short thin strips
1 1/2 cups thinly sliced sugar snap peas, cut lengthwise on the diagonal
(You can substitute or add any thinly sliced veggies you think would be good with these flavors)
Instructions:
Put the tofu into a colander placed in the sink and let it drain for a few minutes, until the liquid runs off.
Cut tofu in half crosswise to make two same-size flat pieces.
Put two piece of paper towel on a cutting board, lay tofu slices close to each other on the paper towel, and top with two more pieces of paper towel.
Put something heavy (like a cast iron pan) on top of the paper towel so it's covering and pressing down on the tofu to press out the water.
Let tofu press at least 15 minutes, then replace the paper towels and press again for 15 minutes more if you have time.
While tofu is pressing, whisk together the sesame oil, soy sauce, rice vinegar, agave nectar (or sweetener), and ground ginger root to make the marinade.
Spray a large baking sheet with non-stick cooking spray.
Preheat oven to 400F/200C.
When tofu is pressed, cut it into small cubes about 3/4 inches square.
Put tofu into a small bowl and gently toss with the marinade.
(If you have time, let it marinate 15 minutes or so before you bake.)
Spread tofu out on the baking sheet so pieces are not close or touching and bake about 10 minutes.
Remove pan from oven and use your fingers or a fork to quickly turn the tofu pieces over.
Bake about 10 more minutes, or until all the tofu is nicely browned and the edges feel firm.
(It might take slightly longer than 20 minutes, but watch it carefully at the end because it can go from brown to burned pretty quickly.)
While the tofu bakes, thinly slice and chop the cabbage.
Cut away the stem and remove the seeds of the red bell pepper, then cut the pepper into short thin strips.
Cut sugar snap peas in half lengthwise on the diagonal to make slivers.
Whisk together the rice vinegar, agave (or sweetener), sesame oil, soy sauce, Sriracha, and hot water to make the peanut-Sriracha sauce.
When tofu is done make bowls with a generous layer of red cabbage topped with red bell pepper strips, sugar snap pea slivers, and tofu cubes on top.
Drizzle over a generous amount of sauce and serve immediately.
Individual ingredients can be kept in the fridge for several days.
(I had leftovers and I gently heated the tofu and sauce in the microwave, combined the ingredients, and ate it while I was typing up this post!)
