Sweet Chile Grain Bowl with Tofu
You can choose any cooked grain as the base of this vibrant and flavorful tofu and cabbage bowl. While the grains, vegetables, and tofu provide texture, heft, and protein, the true star is the flavorful sauce, a blend of chile crisp, garlic, soy sauce, and sweetened ketchup.When brushed onto the tofu and cabbage before roasting, the sauce undergoes a delightful caramelization and mellows in flavor. Drizzling it over the bowl before serving maintains its bright and snappy flavor. For a delectable garnish, toss fresh cherry tomatoes with additional chili crisp for a juicy, spicy kick, although they can be omitted if unavailable.
Ingredients
- 1 package firm or extra-firm tofu 14-16 ounces
- ¼ cup neutral oil like grapeseed
- 2 garlic cloves minced or grated
- ¼ cup ketchup
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons fish sauce or substitute umami seasoning such as Yondu or coconut amino acids, or more soy sauce
- 1 tablespoon chili crisp or more to taste
- 1 teaspoon rice vinegar
- 1 ½ cups cherry tomatoes halved
- ½ teaspoon fine sea salt or table salt or more to taste
- 1 ½ pounds napa cabbage halved lengthwise, cored, and sliced crosswise (1/2 inch thick)
- 1 bunch scallions thinly sliced
- 1 lime cut into wedges (or additional rice wine vinegar)
- 4 cups cooked grains rice, farro, barley, millet, or other grains on hand or salad greens
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Begin by cutting the tofu into 1-inch-thick slabs, then halving each slab to form squares. Place the tofu on a plate or baking sheet lined with paper towels.
- While the tofu is draining, prepare the sauce. Heat the oil in a small pot or skillet over medium-high heat. Add the garlic and cook until it becomes fragrant, typically taking about 1 minute. Next, whisk in the ketchup, soy sauce, fish sauce, ½ tablespoon of chili crisp, and rice vinegar. Set the sauce aside to cool for several minutes.
- Combine the tomatoes, the remaining ½ tablespoon of chili crisp, and a pinch of salt in a small bowl. Mix well and set aside for later use.
- Place the tofu on one side of the baking sheet and generously brush both sides with the sauce.
- Transfer the cabbage to a bowl, lightly sprinkle with salt, and toss with ¼ cup of the sauce. (Keep the remaining sauce for serving purposes.) Spread the cabbage evenly on the other side of the baking sheet.
- Roast the tofu and cabbage in the oven for approximately 30 minutes, remembering to toss the cabbage halfway through cooking. The tofu should develop a light golden hue at the edges, while the cabbage should become tender and slightly bronzed. Incorporate half of the sliced scallions into the roasted cabbage and squeeze lime wedges over the entire dish (or drizzle with a touch of rice vinegar). Taste the cabbage and adjust the seasoning with more salt or sauce if necessary.
- For serving:1. Distribute 1 cup of cooked grains into each of 4 bowls.2. Drizzle the grains lightly with some of the reserved sauce.3. Arrange the tofu and cabbage atop the grains, and add the spicy tomatoes.4. Finish by garnishing with cilantro and the remaining sliced scallions, and drizzle with the remaining sauce.5. Serve warm or at room temperature.