Wednesday, June 12, 2013

summer is here: teriyaki tofu bowls with pineapple salsa

There's a great little restaurant just off the Duke campus, Madhatters, which makes delicious breakfast, lunch and pastries.  It's a mellow place where she can find something good to eat and a quiet place to study.  Both years it's been in easy walking distance.  Plus it's in the same center as Whole Foods, so if Sara chooses it over WF's amazing hot bar (astonishing if the only WF hot bar you have ever seen is the one here in Carmel).  Last weekend it was sunny and warm and as we sat by the pool, I decided to look up their menu for some wrap or salad ideas.  Sara reminded me that she's had this wrap so many times I probably didn't need to look it up.  At home we made her favorite wrap sandwich it into a bowl because 1.we like bowls, 2. we didn't have spinach flour tortillas and 3. wraps are hard to wrap unless you get the grande tortillas.  It's easier than it looks all written out here.  Don't let the lists intimidate you.  You can make the salsa ahead, but I like to just chop and keep chopping.  You can make the roasted vegetables ahead (I grilled them the day before to use for whatever, again when I'm grilling I might as well keep grilling and use the entire grilling surface).  You can even make the ginger rice in advance and then all you have to do is reheat the rice and tofu (room temperature will be fine for everything) and assemble you bowl.  I am sure Greg would have this with Siracha.  Give it a try.


Teriyaki Tofu Bowls with Pineapple Salsa


tofu
one package firm or extra firm tofu, drained and pressed
1 C Soy Vay Island Teriyaki marinade (any teriyaki sauce including home made will do)

ginger rice
1 C brown jasmine rice
1 1/2 C vegetable broth
1 T grated fresh ginger

pineapple salsa
2 C small diced pineapple
1 small red onion, finely chopped
1 jalapeƱo, seeds removed, minced
1/4 C chopped cilantro leaves
juice of one lime
1/2 tsp salt

melange of roasted or grilled vegetables, diced
(zucchini or other squash, onion, red pepper, etc.)

fresh baby spinach leaves
Siracha, optional

Marinate tofu in a ziploc bag for at least 30 minutes.  Heat a little canola or soy oil in a skillet over medium high heat and brown tofu on all sides (about 3-5 minutes per side).

Make ginger rice by adding rice and broth to a saucepan and grate the fresh ginger over the rice.  Bring to a boil, stir, reduce heat to simmer, cover and cook for 20 minutes.  Let rest with lid on (check and make sure it's tender and cook a little longer if not).

Make salsa by combining all ingredients and tasting for salt and lime.  Cover and chill in the refrigerator.

Grill or roast vegetables with a little olive oil and kosher salt.  I have a cast iron griddle kind of pan from Crate and Barrel that I heat up as my grill heats up and I just throw on the vegetables and toss or flip them to roast over medium heat for about 10-12 minutes.

Make all these things in an order that's logical for you.  Put your bowls together with things how you like them,  hot, warm or chilled.



salsa ingredients

you can chop things finer, we are good with chunky

grilled/roasted vegetables
grating ginger over brown jasmine rice
finished ginger rice
marinated tofu hitting the pan
all done

my bowl




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