Sunday, September 29, 2013

Tasty Tofu Recipe (It's True!)


If you're like me, you want to like tofu and promised to cook more of it for the family. But when it comes to a weeknight meal, that poor block of tofu you bought at the store sits alone and going bad in the back of the fridge. 

At the end of the summer, burrito chain Boloco invited me to try one of their "globally inspired" burritos featuring Nasoya tofu. My family loves burritos, so I jumped at the chance to check out our local Boloco and get inspired to move that block of tofu to the front of our fridge and onto our dinner plates at last!


I tried the Summer Burrito with Nasoya tofu - mango salsa, tofu, melted cheese, black beans and brown rice. I'm pretty picky when it comes to burritos as I have written here. This was flavorful, light and refreshingly different. My oldest had some too and gave it a big thumbs up between bite after bite.

Boloco believes that even a burrito aspires. So why can't I aspire to making a tofu meal my whole family will love? I needed to pair it with flavors my kids love: asian rice bowl. This recipe is really simple and can be whipped up quickly. You can make it into a burrito too. See? Globally inspired, in your own kitchen.


Asian Tofu Bowl with Lime-Soy Glaze and Spinach
Inspired by Self Magazine

INGREDIENTS
  • 1 cup jasmine rice
  • 2 tablespoosn canola oil
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons pure maple syrup
  • 3 tablespoons fresh lime juice
  • 3 tablespoons reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 package (12-14 oz) extra-firm tofu, drained,  cut into 6 equal pieces
  • 2 packages (5 oz each) baby spinach
  • 2 teaspoons toasted sesame seeds
DIRECTIONS
  1. Heat broiler, setting rack so that rimmed baking sheet is 4 inches from the heat
  2. Cook rice as directed on package or in a rice cooker
  3. In a small sauce pan, heat 1 tablespoon oil over medium heat. Saute garlic and pepper flakes until garlic is lightly golden, 1 minute. Add syrup, lime juice, and soy; cook until bubbling, 3 minutes.
  4. In a small bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze and cook until slightly thick, 1 minute. Take off heat.
  5. Arrange tofu on foil-lined rimmed baking sheet. Broil until cooked through, turning tofu halfway through cooking time, 15 minutes. Spoon 1 teaspoon of glaze over tofu and broil for another 5 minutes. 
  6. Meanwhile, heat remaining tablespoon of oil in a skillet over medium heat. Add package of spinach and saute until wilted.
  7. Divide rice among four bowls, top with spinach and tofu. Drizzle remaining sauce and sprinkle with sesame seeds.
Disclosure: I was provided coupons for Nasoya tofu and a $20 Boloco gift certificate to try this product. As always, all opinions are my own.

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