RICE BOWL WITH CABBAGE AND BAKED TOFU
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal. It was too sticky to use for stir-fried rice so I made stir-fried vegetables and oven-baked tofu, and served up rice bowls topped with both. I thought it might be an altogether too purple meal, but it was quickly devoured, and we are all the more anti-oxidant rich because of the anthocyanins in the red and purple foods.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves 4
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 17 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 848 milligrams, Sugar 12 grams, TransFat 0 grams
CABBAGE WITH GREEN PEAS
Make and share this Cabbage With Green Peas recipe from Food.com.
Provided by Chef Dudo
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
WARM CABBAGE AND GREEN BEANS
Provided by Elaine Louie
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- To make the spiced butter: Melt butter in a medium saucepan over low heat, and add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric and basil. Cook for 15 minutes, stirring occasionally. Remove from heat and let stand until spices settle, about 10 minutes, then strain through a fine-mesh sieve into a heat-proof bowl. It may be stored in a tightly covered container for up to 3 weeks.
- To make the cabbage and green beans: Melt 1/2 cup spiced butter in a 12-to-14-inch sauté pan over medium heat. Add cabbage and sliced onion, and sauté until the cabbage is wilted, about 5 minutes. Add fresh tomatoes, canned tomatoes, garlic, mustard seeds, nigella seeds, turmeric, berbere, cardamom and ginger. Cook over low heat, stirring occasionally, until soft and fragrant, about 30 minutes.
- Meanwhile, pour 6 cups water into a medium saucepan and bring to a boil over high heat. Set aside a bowl of ice water. Add green beans to boiling water, reduce heat to low and simmer until tender, 3 to 5 minutes. Drain, plunge beans into ice water until chilled, then drain again.
- Fold green beans into tomatoes and cabbage. Simmer until the beans take on flavors of the spiced sauce, about 10 minutes. Adjust salt to taste. If desired, serve with injera or rice.
GREEN CABBAGE, PEAS AND TOFU ON BROWN RICE
Steps:
- Cook rice according to package Wash and chop cabbage and set aside. Heat oil for 30 sec on med-high in a large heavy bottomed pan. Gently stir in tomatoes, turmeric, cumin, salt and any of the optional spices. Saute for 3-4 min. When the oil separates from the tomatoes you will know that the spices are cooked. Add the Tofu and onion and stir well. Reduce heat and cover to cook for 5 min. Uncover and add cabbage, stir well and saute for 3-4 min. Taste the cabbage and see if it's slightly crunchy, then add the thawed peas and stir well. Cook for another min or so if necessary Serve with plain yogurt and chutney.
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