Brown Rice Bowl With Crispy Tofu And Vegetables Recipe 55 Food

BROWN RICE BOWL WITH CRISPY TOFU AND VEGETABLES RECIPE - (5/5)

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.

CRISPY TOFU WITH ROASTED VEGETABLES

Steps:

• Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
• Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
• Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
• Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
• olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
• Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.