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From : Dave Drum
Date : Wed Jan 29 2025 15:06:18

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sweet Chile Grain Bowl w/Tofu
Categories: Vegetables, Chilies, Greens, Herbs, Grains
     Yield: 4 servings

    16 oz Block firm or extra-firm
          - tofu
   1/4 c  Neutral oil
     2    Ck garlic: grated or minced
   1/4 c  Ketchup
 1 1/2 tb Soy sauce
 1 1/2 tb Fish sauce
     1 tb Chile crisp; more to taste
     1 ts Rice vinegar
 1 1/2 c  Cherry tomatoes; halved
   1/2 ts Salt; more to taste
 1 1/2 lb Napa cabbage; halved
          - lengthwise, cored, sliced
          - across 1/2" thick
     1 bn Scallions; thin sliced
     1    Lime; in wedges
     4 c  Cooked grains (rice, farro,
          - barley, millet or)
          Chopped cilantro; for
          - serving

 Set oven @ 425ºF/218ºC. Line a baking sheet with
 parchment paper.

 Cut the tofu in 1" thick slabs. Cut each slab in half to
 make squares. Line a plate or baking sheet with paper
 towels and place tofu on top. Place another layer of
 paper towels on the tofu and weigh down with a skillet
 or cans. Let sit for at least 15 minutes.

 While the tofu is draining, make the sauce: Heat the oil
 in a small pot or skillet over medium-high. Stir in the
 garlic and let cook until fragrant, about 1 minute.
 Whisk in ketchup, soy sauce, fish sauce, 1/2 tablespoon
 of the chile crisp and the rice vinegar. Set aside to
 cool for a few minutes.

 In a small bowl, mix together the tomatoes, the
 remaining 1/2 tablespoon chile crisp and a pinch of
 salt. Set aside.

 Place tofu on one side of the prepared baking sheet and
 generously brush both sides of the pieces with the
 sauce.

 Add the cabbage to a bowl, sprinkle lightly with salt
 and toss with 1/4 cup sauce. (Reserve remaining sauce
 for serving.) Spread cabbage on the other side of the
 baking sheet in an even layer.

 Roast tofu and cabbage for about 30 minutes, tossing the
 cabbage after 15 minutes. The tofu should be lightly
 golden at the edges and the cabbage tender and bronzed.
 Toss about half of the scallions into the cabbage and
 squeeze lime wedges over everything (or drizzle with a
 little rice vinegar). Taste cabbage and add more salt or
 sauce, if needed.

 To serve, put 1 cup grains in each of 4 bowls. Drizzle
 the grains with a little of the sauce. Top with tofu,
 cabbage and spicy tomatoes. Garnish with cilantro and
 remaining scallions, and drizzle with remaining sauce.
 Serve warm or at room temperature.

 By: Melissa Clark

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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