Spiced Tofu Rice Bowl with Mini Meal Prep Condiments
Ingredients: Fresh mint, Cilantro, Garlic cloves, Pickled jalapenos, Jalapeno brine · 60 min cook time · 685kcal · ₩26,800
Ingredients
1cup Fresh mint, 1cup Cilantro, 2ea Garlic cloves, 0.25cup Pickled jalapenos, 1tbsp Jalapeno brine, 0.5tsp Ground cumin, 0.5tsp Coriander, 0.25tsp Cardamom, 0.5tsp Sugar, 0.5cup Extra virgin olive oil, 0.5cup Pepitas, 0.5cup Panko, 1pinch Salt, 0.25tsp Garlic powder, 0.25tsp Oregano, 0.25tsp Red pepper flakes, 1ea Lemon zest, 1pinch Flaky sea salt, 0.5cup Tangy, neutral-flavored yogurt, 2tbsp Vegan mayo, 0.25cup Fresh dill, 2tbsp Capers, 1tsp Caper brine, 2tbsp Lemon juice, 1cup Brown rice, 2cup Boiling water, 1tbsp Diamond Crystal Kosher Salt, 1block Tofu, 0.5ea Purple cabbage, 1tbsp Roasted sesame seeds, 1tsp Agave, 1tsp Ras El Hanout, 1pinch Pepper, 1tbsp Cornstarch, 2tbsp Oil
Instructions
1. Combine fresh mint, cilantro, roughly chopped garlic cloves, pickled jalapenos, jalapeno brine, ground cumin, coriander, cardamom, and sugar in a food processor. Process until a coarse puree forms.
2. Add extra virgin olive oil to the coarse puree and mix to emulsify. Taste and adjust seasoning if needed. This is the spicy mint cilantro sauce.
3. Heat olive oil in a large frying pan over medium heat. Add pepitas and cook for 2-3 minutes until golden brown.
4. Add Panko breadcrumbs and a pinch of salt to the pan with the pepitas. Continue cooking until Panko turns golden brown.
5. Stir in garlic powder, oregano, red pepper flakes, and the zest of one small lemon. This is the Lemony Crunch.
6. Once the Panko is golden brown, transfer the Lemony Crunch to a parchment paper-lined plate or baking sheet to cool. Sprinkle with flaky sea salt.
7. Measure out tangy, neutral-flavored yogurt into a bowl. Add vegan mayo (or more yogurt if preferred).
8. Add chopped fresh dill, capers (smashed and chopped for even distribution), caper brine, grated garlic cloves, and fresh lemon juice to the yogurt mixture. Mix well. This is the creamy dill caper yogurt sauce.
9. Cook brown rice according to your preferred method (e.g., Instant Pot or rice cooker).
10. Tear tofu into chunks. Prepare a hot bath with 2 cups of boiling water and 1 tablespoon of Diamond Crystal Kosher Salt. Carefully plop the tofu chunks into the salty water and let soak for 10 minutes.
11. While tofu soaks, prepare the cabbage slaw. Shred purple cabbage using a box grater, food processor, mandolin, or knife. In a bowl, combine shredded cabbage with lemon juice, salt, roasted sesame seeds, and agave (or maple syrup).
12. Gently dry the soaked tofu chunks.
13. Season the dried tofu with Ras El Hanout, salt, pepper, and cornstarch. Toss to coat evenly.
14. Heat oil in a non-stick skillet over medium heat until shimmering. Add the seasoned tofu and cook for 5-6 minutes per side until gorgeously brown and crispy.
15. Transfer cooked tofu to a paper towel-lined cutting board to absorb excess oil.
16. Assemble the rice bowl: Combine cooked brown rice with the cabbage slaw. Top with the crispy tofu, then drizzle with the spicy mint cilantro sauce and sprinkle with Lemony Crunch.
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