Green Cabbage Peas And Tofu On Brown Rice Food

RICE BOWL RECIPES: MANGO AVOCADO RICE BOWL

Steps:

• Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
• Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
• Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.

CABBAGE RICE (CABBAGE FRIED RICE)

Steps:

• Rinse rice well until water runs clear. Drain completely. Pour 1 cup cup water and bring it to a rolling boil.
• Reduce the heat. Cover and cook on a low heat until the rice is fully cooked but not mushy. Turn off the heat. Fluffy up with a fork and cover. Rest aside for 5 mins. Later fluff up with a fork and cool completely.
• Quarter cabbage and add them to a large pot of warm water. Add some salt and leave for 5 mins. Later rinse them under running water. Shake off to drain all of the excess water.
• Cut quartered cabbage to slices and then chop. Add them a colander and shake/ toss to drain excess moisture. Set aside.
• Heat a wok with oil on a high heat. Add garlic and chilies and fry until fragrant for about 30 to 60 seconds. I also add a star anise and a strand of mace for flavor. This is optional.
• Add cabbage and peas. Fry for 2 to 3 mins on the highest flame. Add vinegar.
• Saute for few more mins until the cabbage turns slightly golden yet crunchy.
• Pour soya sauce (optional). Add rice, pepper and salt. Mix and fry for another 1 to 2 mins. Do not over cook.
• Serve cabbage rice hot or warm.

CABBAGE PEAS

Steps:

• Heat oil in pan. Once hot add mustard seeds and let it splutter.
• Add the onion and curry leaves once the seeds crackle. Saute till the onion looks translucent.
• Once the onion is translucent, add the chopped cabbage.
• Add in salt, turmeric, red chilli powder and coriander powder. Mix to combine, make sure all the cabbage is coated with the spices.
• Next add in the peas and mix.
• Cover and cook on medium heat till the cabbage is soft, around 5-6 minutes.
• Sprinkle chat masala/garam masala on top and add in the lemon juice (optional). Mix till well combined.
• Serve hot with Indian breads like roti or paratha.

EASY VEGAN FRIED RICE

Steps:

• Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
• In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
• Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You're looking for golden brown edges and a texture that's firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you're looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
• While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.
• While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy sauce for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
• Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
• Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.
• To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce (amount as original recipe is written // adjust if altering batch size).
• Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
• Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.

TOFU GREEN BEAN STIR FRY

Steps:

• Using a saute pan or pot with a steamer basket, steam green beans for 8-10 minutes, depending on how crisp you like them.*
• Meanwhile, add oil to a nonstick pan over medium heat and cook tofu on one side for 5 minutes.
• While the tofu is cooking, whisk sauce ingredients in a bowl until smooth.
• Flip tofu and cook for another 3-5 minutes until crispy.
• Add sauce to the tofu and stir continuously until it is thickened.
• Turn off heat, add cooked green beans, and stir until incorporated.
• Serve and enjoy!

GREEN CURRY TOFU AND BROWN RICE VEGGIE BOWL

Steps:

• Preheat your oven to 400F/200C.
• Prepare 1/2 cup dry brown rice as directed.
• While the oven is preheating, press 1 block of extra firm tofu and then slice into bite sized pieces. Toss lightly in a neutral oil and lay on a baking sheet. Bake until golden brown (about 25-30 minutes, flipping halfway through).
• Heat 1 tbsp coconut oil in a large stock pot. When shimmering, add a 4 oz jar of green curry paste and 1 tsp fresh, grated ginger to the pot. Allow to cook until fragrant, about 1 minute.
• Add 1/2 medium onion, sliced into thin bite-sized pieces. Reduce the heat and cook until the onion becomes soft.
• Add 2 cups low-sodium vegetable broth and a 14 oz. can of coconut milk.
• Add a pinch of salt and bring to a simmer. Then add 1 red pepper, chopped into bite-sized pieces, 8-10 sliced shiitake mushrooms, 1-2 bunches of broccolini and a handful of snow peas with the ends trimmed. Heat until the vegetables are warm, but still bright.
• Fill each bowl with a small scoop or rice and top with the green curry and baked tofu. Serve with fresh lime juice, cilantro, scallions and sriracha sauce.

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

Steps:

• Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
• In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
• Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
• Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
• Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

CABBAGE STIR FRY

Steps:

• Preheat large Dutch oven or skillet on medium heat and swirl 2 tbsp of sesame oil to coat. Add ginger and garlic; sauté for 30 seconds, stirring constantly.
• Add cabbage and carrots, stir; cover and cook for 6 minutes, stirring once.
• In the meanwhile, in a small bowl, combine soy sauce, maple syrup, water, rice vinegar; whisk with a fork and set aside. Also place brown rice noodles in a bowl with boiled water for 3 minutes. Using kitchen scissors cut noodles right in the bowl. Drain and set aside.
• Pour sauce over cabbage and carrots; add noodles. Stir everything well. Top with remaining 1 tbsp sesame seed oil, green onions and red pepper flakes (if you wish). A few more stirs and serve hot.

CABBAGE WITH GREEN PEAS

Steps:

• Core the cabbage and slice into fine long shreds.
• Preheat the oil over medium-high heat in a large heavy skillet.
• When hot add the cumin seeds and bay leaves, cooking for just a few seconds.
• Add the cabbage and peas, stirring to mix well.
• Add the turmeric and cayenne, mixing well.
• Cover and reduce heat to a simmer and cook for 5 minutes, or until vegetables are crisp-tender Add the chili, salt and sugar, stir to mix.
• Cover and cook an additional 2 minutes.
• Remove from heat, add the garam masala, stir gently to mix and serve.

RICE BOWL WITH CABBAGE AND BAKED TOFU

Steps:

• Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm while you stir-fry the vegetables.
• Make sure your rice is warm before beginning the stir-fry. In a small bowl or measuring cup combine the soy sauce, wine vinegar, agave nectar or sugar, water or broth, and cornstarch. Mix together well. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute. Add the cabbage and sprinkle with salt. Stir-fry for 1 to 2 minutes, until the vegetables begin to wilt. Stir the sweet and sour mixture and swirl it into the wok. Stir-fry 15 to 20 seconds, then cover and cook 30 seconds. Uncover and stir-fry 1 minute, or until the vegetables are crisp-tender.