Crispy Tofu & Veggie Bowls
Okay, the last post was about eating a lot of pasta so for balance, here is a very veggie, very millennial, very #fitlife bowl for you. This recipe looks complex but if you break it down, you are cooking some noodles, searing some tofu, sauteing some vegetables, and dressing up cucumbers. There are a lot of components but none of the components are difficult to prepare.
I used to think tofu was a bland ingredient but so much of the world loves it and considers it a staple, I realized I just didn’t know how to prepare it. The key for me with tofu was learning that there are varieties of tofu. Silken tofu, which is silkier and smoother, is great for dishes like mapo tofu, some Korean stews, and as a way to mimic texture in vegan desserts. Block tofu, which is what I’m using in this dish, is firmer and rougher. It’s much less delicate than silken tofu so if you’re making crispy tofu, tossing it around in a stir fry, or generally cooking something not so delicate, firm tofu is the way to go.
Firm tofu is probably the tofu most non-Asian folks are familiar with and if you’re new to the ingredient, it can be really bland. But because it’s naturally porous, all you have to do is let it soak in some marinade to impart lots of flavor! I soaked my tofu in a simple soy marinade, coated it lightly with cornstarch (aka cornflour), and seared it crispy. I also made a little topping with cumin seeds, sichuan peppercorns, and black pepper - it added another great dimension to the tofu.
Serves 2
Ingredients
Rice noodles, prepared according to package directions
Pickled red onions or radishes
Radish micro-greens, optional
For the tofu:
1 block tofu, cut lengthwise, sliced 1/2 inch thick
3 tbsp soy sauce
1 tbsp rice wine vinegar
2 tsp chili sauce like sriracha or sambal olek
1/4 cup cornstarch
1 tsp sichuan peppercorns
1/4 tsp cumin seeds
1/2 tsp cracked black pepper
Oil to sear
For the vegetables:
Greens, like yu choy, bok choy, or spinach, chopped
2 cups mushrooms, like oyster, torn or sliced
2 scallions, cut into 1-2 inch batons
1 tbsp oil
MSG optional
1/2 English cucumber, sliced
1/2 tsp sugar
Lemon juice
Salt and pepper to taste
Method
Prepare the tofu. Make the marinade by combining the soy sauce, rice wine vinegar, and sambal olek and pour into a flat dish. Add the slices of tofu and let marinate for an hour, turning halfway through.
While the tofu is marinating, prepare the vegetables for the stir fry. Heat a large skillet or wok on high heat and add 1/2 tbsp oil. First, add the scallions and toss for 30 seconds. Then add the mushrooms and cook undisturbed for 3 mins. Then toss and season lightly with salt and if using, MSG. Remove the mushrooms into a bowl and set aside. Clean the wok with a paper towel, add the rest of the oil, and toss the yu choi or spinach for 2 mins. Season with salt and a little MSG again, if using. Set aside.
Cut up the cucumbers, add the sugar, a pinch of salt, and lemon juice. Toss and set aside.
Make the spice topping by grinding the sichuan peppercorns, cumin seeds, and black pepper.
About 10 mins before assembling, make the tofu. Heat a cast iron or heavy skillet on medium-high heat. Place the cornstarch on a plate. Take the pieces of tofu, toss in the cornstarch, shake off the excess, and place on the skillet, one at a time. Cook on each side for 3-4 mins or until browned. Top with the spice topping and salt as soon as the tofu is removed from the skillet. Save the excess marinade!
Make the rice noodles according to package directions. Mine were the kind you can pour hot water over and cook for 4 mins, covered. Drain the water and rinse with cold water.
Assemble the bowl! Place a nest of noodles, the seared mushrooms, the yu choi greens, a few pieces of tofu, cucumbers, pickled onions, and if using, micro-greens. Top each bowl with half of the reserved soy marinade (especially on the noodles) and sprinkle any remaining spice topping. Mix it all up and enjoy!
