Joe Roshkovsky
Delightful Spicy Tofu with Fresh Vegetables and Saffron Rice
This dish brings together the earthy flavors of perfectly marinated tofu with the fresh crunch of assorted vegetables. Paired with fragrant saffron rice, this meal is as visually appealing as it is delicious. The tofu is cooked until crispy and tender, while the vegetables retain their vibrant colors and crispness. A hint of saffron elevates the rice to a truly luxurious experience.
Ingredients:
For the Tofu:
– 1 block of firm tofu, pressed
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon maple syrup
– 1 teaspoon chili paste
– 2 cloves garlic, minced
– 1 teaspoon freshly grated ginger
– 2 tablespoons olive oil
For the Vegetables:
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 zucchini, cut into half-moons
– 1 cup broccoli florets
– 1 cup snap peas, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
For the Saffron Rice:
– 1 cup basmati rice
– 1/4 teaspoon saffron threads
– 2 cups vegetable broth
– 1 tablespoon butter or olive oil
– Salt to taste
Instructions:
1. Prepare the Tofu Marinade:
1.1 In a medium bowl, combine the soy sauce, rice vinegar, maple syrup, chili paste, minced garlic, and grated ginger.
1.2 Cut the pressed tofu into 1-inch cubes and add to the marinade.
1.3 Let the tofu marinate for at least 30 minutes, stirring occasionally to ensure even coverage.
2. Cook the Tofu:
2.1 Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2.2 Add the marinated tofu and cook until golden and crispy on all sides, about 6-8 minutes.
2.3 Remove from the skillet and set aside.
3. Sauté the Vegetables:
3.1 In the same skillet, heat another 2 tablespoons of olive oil.
3.2 Add the sliced red and yellow bell peppers, zucchini, broccoli, and snap peas.
3.3 Season with salt and pepper, and sauté until the vegetables are tender-crisp, about 5-6 minutes.
4. Prepare the Saffron Rice:
4.1 In a small bowl, soak the saffron threads in 2 tablespoons of warm water.
4.2 In a medium pot, melt the butter or heat the olive oil over medium heat.
4.3 Add the basmati rice and toast for 1-2 minutes, stirring constantly.
4.4 Add the saffron water along with the vegetable broth and salt.
4.5 Bring to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
5. Assemble the Dish:
5.1 Fluff the saffron rice with a fork and serve it as the base of your dish.
5.2 Top with the sautéed vegetables and crispy tofu.
5.3 Garnish with fresh herbs or a sprinkle of sesame seeds if desired.
Enjoy this delightful, healthy, and colorful meal that combines a perfect balance of flavors and textures!
