Adobo-style Tofu

Adapted from: Blue Apron

Serves: 2

Prep time: 30 minutes

Cook time: 30 minutes

Ingredients:

3/4 – 1 cup dry rice (I use brown rice)

3 heads baby bok choy

olive oil

4 garlic cloves, minced

1 block (~300 g / 10.5 oz) extra firm tofu, cubed

1 2.5-cm (1-inch) piece of ginger, minced

2 scallions, thinly slicing both the white bottoms and green tops (separated)

1 yellow onion, thinly sliced strands

2 bay leaves

salt and pepper

180 ml (3/4 cup) rice vinegar

2 tbsp soy sauce (or GF tamari)

Truly, soy-ginger-garlic were always meant to marry. This is another recipe where this combination shines through. The rice wine vinegar adds a sharp bite and, when paired with baby bok choy, is tamed by this lightly roasted vegetable. 

I watched a TikTok video of a person's hilarious reaction to a rice-cooking tutorial in which someone boiled rice in water and then drained it (minute 3:51-5:13, warning: there is profanity) . He reacted with humorous shock and concern to these methods. So self-conscious-me wanted to understand if I have been committing a deadly sin for the past 8 years of cooking rice by boiling it. Turns out, I am vindicated! This article describes how arsenic is removed over 50% more when rice is boiled and drained vs. steamed (and over 80% removal of arsenic if the rice is also rinsed after it is cooked). 

This time, I loosely followed this advice and boiled rice in way too much water. When it seemed soft-ish, I drained it, then put it back on the stove, covered, to steam and cook fully. 

If you are a meat-ivore, the original recipe called for 340 g (3/4 lb) chicken. I love the tofu version all the same. 

Ingredients:

3/4 – 1 cup dry rice (I use brown rice)

3 heads baby bok choy, root end chopped off and washed

olive oil

4 garlic cloves, minced

1 block (~300 g or ~14 oz) extra firm tofu, cubed

1 2.5-cm (1-inch) piece of ginger, minced

2 scallions, thinly sliced white bottoms and green tops (separated)

1 yellow onion, thinly sliced

2 bay leaves

salt and pepper

180 ml (3/4 cup) rice vinegar

2 tbsp soy sauce (or GF tamari)

Directions:
1. Preheat the oven to 245 C / 475 F. In a medium pot, cook the rice.

2. On a baking sheet lined with parchment paper, lay out the baby bok choy and drizzle it in olive oil and sprinkle 1/2 the garlic. Bake for 7-9 minutes, or until the leaves are crisping and slightly brown.

3. In a large saucepan, heat oil and add the tofu. Cook on medium heat, turning tofu ever 2-3 minutes until at least three sides have browned.

4. Once the tofu is brown on at least three sides, add in the remaining garlic, ginger, white bottoms of scallions, onion and bay leaves. Season with salt and pepper and stir occasionally until onions are softening (5-7 minutes).

5. Add the rice vinegar and soy sauce, stirring occasionally until liquid has reduced in half (4-5 minutes).

6. Turn off the heat, discard the bay leaves, and season with salt and pepper.

7. Plate the tofu-vegetables on top of rice and serve with baby bok choy and green tops of scallions.