"Sweet chili tofu grain bowls", from the NYT. Right off the bat I said no to the catsup and used tomato paste instead; I am not sure if that is why but the sauce (tomato paste, chili crisp,soy sauce, fish sauce, oil and rice vinegar) wouldn't stay emulsified, but it didn't really matter. You are supposed to roast the tofu and some Napa cabbage on the same pan, but I bought regular cabbage instead and I wasn't sure if it would cook at the same rate, so I just sauteed it and added some of the sauce. Next time I would cube the tofu and toss it in the sauce instead of painstakingly brushing each little slab. After all that I wasn't even sure how it would be, but we liked it! The sauce was quite flavorful, and the cherry tomatoes (that you toss with more chili crisp and salt) were a really nice add-on. So I guess I would make this again, and if Carter wasn't home I would use quinoa instead of rice.
No comments:
Post a Comment