TOFU RICE BOWLS W/CREAMY SESAME DRESSING.
Currently, I’m sitting in the airport, waiting to go see my grandfather, still stuffed from 3 days of “kosher everything” and dreaming about a lunch or dinner that looks like this. Pretty, colorful, good for you and sooo tasty!
I saved this dinner for the last day of chodesh bari bc I really didn’t think there was any way my kids would eat the tofu. I even made chicken as a back up. Well, not anymore!
You watched it happen in my story, they kept going back for more of the tofu. Next time I’m doubling the tofu recipe & ditching the chicken. Confidently! ~~~~~~~~~~~~~~~~~
Now, let’s talk about the crazy awesome SWAG & SAMPLES GIVEAWAY! Tomorrow, I’m gonna post a pic of all the swag, tell you how many winners there will be & let you know how you can get an extra entry in! Then, motzei shabbos, I’m gonna go live & announce the winners!! So, if you haven’t entered you still have time!
Happy Thursday Instalovers!
1 package firm tofu, patted dry, cut into 1/4 inch cubes
1 Tbsp. minced garlic
5 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 tsp. sesame oil
1/4 tsp. salt
1 lime, halved & juiced
1 Tbsp. maple syrup
1/4 inch ginger, peeler, grated
Combine everything in a bowl aside from tofu and olive oil. Mix well, and add tofu. Marinate for at least 30 minutes (or even a few hours), mixing every soften so that all the tofu pieces can absorb the marinade. Place a pan over medium high heat and add olive oil. Use a slotted spoon to extract tofu from marinade allowing as much of the marinade to drip off as possible. Add half the tofu cubes to the pan & allow the pieces to cook until crispy on all (or at least most) sides, mixing every few minutes. Once crisp, remove from pan and repeat with remaining tofu cubes. Once these pieces are also crisp return the first batch to the pan, and add reserved marinade. Stir so that all the pieces are coated and the marinade creates a sort of glaze (about 1.5 min). Remove from pan immediately. I served with brown rice, baked sweet potato fries, purple cabbage, scallions, radishes, sprouts, a lime and my creamy sesame dressing.
*the recipe for the dressing is on the website