Tofu Shawarma Bowl
Ingredients: red onion, kosher salt, organic cane sugar, sumac, lemon juice · 45 min cook time · 485kcal · ₩12,850
Ingredients
0.5ea red onion, 2pinch kosher salt, 1pinch organic cane sugar, 1pinch sumac, 3tbsp lemon juice, 16ounce super firm tofu, 1tbsp soy sauce, 1pinch fresh cracked black pepper, 1.5tbsp cornstarch, 1.5tbsp olive oil, 0.33cup tahini, 2tbsp lemon juice, 1tsp sugar, 1pinch black pepper, 1pinch salt, 2tbsp ice water, 4tsp shawarma spice blend, 1cup cherry tomatoes, 1ea Persian cucumbers, 1cup basmati rice
Instructions
1. Thinly slice one half of a medium red onion and place in a shallow bowl.
2. Season the sliced onions with a couple pinches of kosher salt, a pinch of organic cane sugar, and some sumac. Add three tablespoons of lemon juice for the pickling liquid. Toss occasionally while preparing other ingredients.
3. Drain and pat dry a 16-ounce block of super firm tofu. Slice the tofu crosswise as thinly as possible, about the thickness of three stacked quarters.
4. Place the sliced tofu on a sheet pan. Add a generous tablespoon of soy sauce and some fresh cracked black pepper. Gently toss with your hands to coat the tofu evenly.
5. Add 1.5 tablespoons of cornstarch to a fine mesh sieve and dust it over one side of the tofu. Flip the tofu and dust the other side with another 1.5 tablespoons of cornstarch.
6. Heat a 12-inch non-stick skillet to medium-high. Add 1.5 tablespoons of olive oil and let it heat for about two minutes until shimmering.
7. Add about half of the tofu to the skillet, spreading it out as much as possible. Cook undisturbed for four to five minutes or until golden brown and crisp on the bottom.
8. Using a wide spatula, flip the tofu. Cook for another two to three minutes until the second side is crisp. Transfer the cooked tofu to a wire rack placed over a sheet pan.
9. While the second batch of tofu cooks, prepare the tahini sauce. Add a third of a cup of well-stirred tahini to a bowl. Squeeze in two tablespoons of fresh lemon juice, a teaspoon of sugar, black pepper, salt, and two tablespoons of ice water. Whisk until smooth and fluffy.
10. Once the second batch of tofu is done, turn the heat to low and add all the cooked tofu back to the skillet. Sprinkle four teaspoons of shawarma spice blend over the tofu. Gently toss with a spatula for about 30 seconds until the tofu is nicely coated.
11. Prepare fresh vegetables: keep smaller cherry tomatoes whole or slice larger ones in half. Slice Persian cucumbers as desired (on a bias, half moons, or julienned).
12. Assemble the bowl: start with basmati rice (or quinoa/farro), add a generous portion of tofu shawarma, pickled onions, fresh cherry tomatoes, and cucumbers. Drizzle with tahini sauce.
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