Husband-Tested in Alice’s Kitchen
Makes 2 generous servings
I enjoy watching and learning from Julia Maiten’s fabulous YouTube channel. This recipe came from an episode that she filmed while she was feeling under the weather. The theme was nourish bowls. (This goes to show you that this recipe is super easy to make and nourishing since she prepared it while not feeling her best.) While watching this particular episode, I realized I had all the ingredients to make this quick dish. I followed the recipe to the letter with two exceptions. The original recipe called for two blocks of tofu. I just used one block and it was plenty for two generous servings. I didn’t use leftover rice, but she did say that any grain would work in the recipe. I had some leftover farro in the fridge and it worked perfectly fine. We thought this nourish bowl was quite yummy. I think it will make a delicious addition to my lunchbox food prep rotation.
Miso Orange Sauce:
1 teaspoon miso paste
Zest and juice from 1 large orange
1 Tablespoon soy sauce
1 small clove of garlic, finely minced
1 cm fresh ginger, grated or 1 heaping teaspoon minced ginger from a jar
1 Tablespoon toasted sesame oil
1 teaspoon miso paste
Zest and juice from 1 large orange
1 Tablespoon soy sauce
1 small clove of garlic, finely minced
1 cm fresh ginger, grated or 1 heaping teaspoon minced ginger from a jar
1 Tablespoon toasted sesame oil
Salad:
1 block extra firm or super firm tofu, pressed
1¼ cabbage, thinly shredded
½ cucumber, cut on a bias
2 scallions, thinly sliced
Small handful of parsley, roughly chopped
About 2 cups cooked basmati rice or cooked farro or cooked quinoa (leftovers work well here)
Kosher salt, to taste
Freshly ground pepper, to taste
1 block extra firm or super firm tofu, pressed
1¼ cabbage, thinly shredded
½ cucumber, cut on a bias
2 scallions, thinly sliced
Small handful of parsley, roughly chopped
About 2 cups cooked basmati rice or cooked farro or cooked quinoa (leftovers work well here)
Kosher salt, to taste
Freshly ground pepper, to taste
Instructions:
Preheat the oven to 425F. Start by making the sauce. Mix together all of the ingredients in a small bowl or jar.
Cube or tear the tofu and add to a baking dish along with about 1/3 of the sauce. Mix to combine, then bake at 425F for 20 minutes.
In the meantime, prepare the vegetables: shred the cabbage and cut the cucumber, scallions and parsley.
Once the tofu is crispy and golden brown, put the salad together in a large bowl: cabbage, cucumber, scallions, parsley, basmati rice, tofu and the remaining dressing.
Season to taste and enjoy.
Preheat the oven to 425F. Start by making the sauce. Mix together all of the ingredients in a small bowl or jar.
Cube or tear the tofu and add to a baking dish along with about 1/3 of the sauce. Mix to combine, then bake at 425F for 20 minutes.
In the meantime, prepare the vegetables: shred the cabbage and cut the cucumber, scallions and parsley.
Once the tofu is crispy and golden brown, put the salad together in a large bowl: cabbage, cucumber, scallions, parsley, basmati rice, tofu and the remaining dressing.
Season to taste and enjoy.
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