tofu grain bowl

the husband scoffed at this meal's healthiness a bit when he first saw it, but he and both kids were stuffing their faces, it was so delicious!

tofu grain bowl (with kale and broccoli) - adapted from Sunset magazine
makes 10 servings

Grains
2 cups farro
6 cups water
1 tsp curry powder 1 tbsp olive oil

Toppings 16 oz (2 pkgs) extra-firm tofu, cut into 1 in cubes
1 1/2 tbsp soy sauce
1 1/2 tbsp canola oil
1 bunch tuscan kale, roughly chopped
4 small heads broccoli, chopped
2 tbsp toasted sesame oil, divided
1 1/2 tsp sea salt, divided
2 tbsp sesame seeds
2 firm-ripe avocado, peeled and cut into 4-5 wedges each (optional)
1/2 tsp smoked Spanish paprika (optional)
1/2 cup toasted pine nuts or pumpkin seeds
1/2 cup scallions, chopped (optional)

Miso Sauce
3/4 cup tahini
1/4 cup white miso
1 tsp toasted sesame oil
1 tsp cider vinegar
1 tbsp chives or scallions, finely chopped

Cook grains: Combine farro, water, curry powder and olive oil either in a medium saucepan or rice cooker and bring to a boil. Cover, reduce heat to a simmer (if using a saucepan) and simmer, covered, until tender for 1 hr.

Meanwhile, start toppings: Preheat oven to 400. On a small rimmed baking sheet, toss tofu with soy sauce and canola oil. Bake, turning once, until golden at edges, about 20 mins. Turn the oven to broil and then bake until browned and crisp, 5-10 mins.

Put kale and broccoli in steamer baskets in a saucepan (I put the kale on one side and the broccoli on the other) with 1/2 in water. (Use saucepans and water alone if you don't have steamer baskets). Bring kale and broccoli to a boil over high heat. Reduce heat to medium and cook until vegetables are bright green and tender-crisp, 3-5 mins. Drain.

Pour the kale into a medium bowl. Add 2 tsp sesame oil and 1/2 tsp salt. Toss to coat. Remove from bowl and set aside. Pour the broccoli into the same bowl you used for the kale. Add 3 tsp. sesame oil, 1/2 tsp salt, and the sesame seeds. Toss to coat.

Sprinkle avocado (if using) with paprika and remaining 1/2 tsp salt. Set aside.

Make miso sauce: In a medium bowl or food processor, whisk together sauce ingredients with 3/4 cup water until smooth. Set aside.

Spoon farro into bowls. Arrange separate portions of tofu, kale and broccoli in each and tuck in an avocado wedge (if using). Spoon about 1/4 cup sauce onto each bowl. Sprinkle bowls with pine nuts and any chopped fresh herbs, if you have some on hand.

soy marinated tofu

This was actually my first time cooking tofu, and it was amazing, and an even better version of one of the kids' favorite dishes from Tasty Hand Pulled Noodles in Chinatown.

soy marinated tofu

3 tablespoons soy sauce

2 tablespoon olive oil

2 teaspoon dark sesame oil

1 tablespoon honey or maple syrup

4 teaspoons rice vinegar or white wine vinegar

1 teaspoon grated fresh ginger or a good pinch of ground ginger

4 teaspoons hoisin sauce, optional

One 16-ounce tub extra-firm tofu

1 or 2 scallions, thinly sliced, optional

1. Combine all the ingredients for the marinade in a small bowl and stir together.

2. Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea towels or several layers of paper towels, then cut each slice through the thickness again to make 1/4-inch-thick slices. Blot briefly again.

3. Cut each slice into 2 squares. Place in a shallow pan and drizzle with the marinade. Gently turn the tofu pieces over so that both sides are coated with marinade. Let stand for 10 minutes or so.

4. Heat a wide nonstick skillet. Transfer the tofu and marinade into the skillet. Cook over medium-high heat, stirring gently and frequently, until the tofu is nicely browned on most sides.

Scatter scallions over the tofu if desired, and serve at once.