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

     Title: Sweet Chile Grain Bowl With Tofu
Categories: Vegetables, Chilies, Greens, Herbs, Grains
     Yield: 4 Servings

    16 oz Firm or extra-firm tofu
   1/4 c  Neutral oil
     2 cl 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, or millet)
          Cilantro; chopped,
          - for serving

 Set oven @ 425°F/218°C. 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 tb 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 tb
 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.

 Recipe by Melissa Clark

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

 Uncle Dirty Dave's Archives

MMMMM