Green Cabbage Peas And Tofu On Brown Rice Recipes

RICE BOWL RECIPES: MANGO AVOCADO RICE BOWL

Steps:

• Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
• Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
• Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.

CABBAGE WITH GREEN PEAS

Steps:

• Core the cabbage and slice into fine long shreds.
• Preheat the oil over medium-high heat in a large heavy skillet.
• When hot add the cumin seeds and bay leaves, cooking for just a few seconds.
• Add the cabbage and peas, stirring to mix well.
• Add the turmeric and cayenne, mixing well.
• Cover and reduce heat to a simmer and cook for 5 minutes, or until vegetables are crisp-tender Add the chili, salt and sugar, stir to mix.
• Cover and cook an additional 2 minutes.
• Remove from heat, add the garam masala, stir gently to mix and serve.

VEGAN FRIED RICE WITH TOFU

Steps:

• Make sure you have 3 cups cooked brown rice. If you don't, cook 1 cup rice according to these instructions, for brown rice, or cook according to package instructions if cooking white rice.
• Heat oven to 400ºF (204º C).
• Cut tofu horizontally into 3 planks, wrap tofu in a clean absorbent kitchen towel and set something heavy on top (like a cast iron skillet), let tofu press for 15 minutes.
• Dice tofu into ½-inch cubes; toss with 1 teaspoon grapeseed oil to coat; arrange in a single layer on prepared baking sheet and season with salt. Bake tofu until golden brown and firm to touch, about 30 minutes.
• Meanwhile, heat a 12-inch sauté pan or cast-iron skillet over medium-high. Add 1 tablespoon grapeseed oil and swirl to coat; once shimmering add carrots, peas, and half of the green onions; cook until carrots are tender, about 5 minutes; season lightly with salt and black pepper. Transfer vegetables to a bowl.
• Add remaining tablespoon grapeseed oil to now empty sauté pan over medium heat and heat until shimmering, add garlic and ginger and cook 15 seconds until fragrant. Stir in rice, breaking up any clumps, and press into an even layer; cook, without moving, for 3 minutes. Using a wooden spoon, stir rice, scraping bottom of pan as needed, reduce heat to medium, and stir fry until rice is golden brown, 4-5 minutes.
• Stir in tofu, cooked vegetables, soy sauce, oyster sauce, chili garlic sauce, and vinegar and fry for 2 more minutes. Off heat, stir in sesame oil and remaining scallions; season with additional soy sauce and oyster sauce to taste.
• Finish with sesame seeds and serve with extra chili garlic sauce or sriracha.
• Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a sauté pan over medium heat or in the microwave.

CABBAGE PEAS

Steps:

• Heat oil in pan. Once hot add mustard seeds and let it splutter.
• Add the onion and curry leaves once the seeds crackle. Saute till the onion looks translucent.
• Once the onion is translucent, add the chopped cabbage.
• Add in salt, turmeric, red chilli powder and coriander powder. Mix to combine, make sure all the cabbage is coated with the spices.
• Next add in the peas and mix.
• Cover and cook on medium heat till the cabbage is soft, around 5-6 minutes.
• Sprinkle chat masala/garam masala on top and add in the lemon juice (optional). Mix till well combined.
• Serve hot with Indian breads like roti or paratha.

GREEN CABBAGE, PEAS AND TOFU ON BROWN RICE

Steps:

• Cook rice according to package Wash and chop cabbage and set aside. Heat oil for 30 sec on med-high in a large heavy bottomed pan. Gently stir in tomatoes, turmeric, cumin, salt and any of the optional spices. Saute for 3-4 min. When the oil separates from the tomatoes you will know that the spices are cooked. Add the Tofu and onion and stir well. Reduce heat and cover to cook for 5 min. Uncover and add cabbage, stir well and saute for 3-4 min. Taste the cabbage and see if it's slightly crunchy, then add the thawed peas and stir well. Cook for another min or so if necessary Serve with plain yogurt and chutney.