MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet Chile Grain Bowl w/Tofu
Categories: Vegetables, Chilies, Greens, Herbs, Grains
Yield: 4 servings

16 oz Block firm or extra-firm
- tofu
1/4 c Neutral oil
2 Ck garlic: grated or minced
1/4 c Ketchup
1 1/2 tb Soy sauce
1 1/2 tb Fish sauce
1 tb Chile crisp; more to taste
1 ts Rice vinegar
1 1/2 c Cherry tomatoes; halved
1/2 ts Salt; more to taste
1 1/2 lb Napa cabbage; halved
- lengthwise, cored, sliced
- across 1/2" thick
1 bn Scallions; thin sliced
1 Lime; in wedges
4 c Cooked grains (rice, farro,
- barley, millet or)
Chopped cilantro; for
- serving

Set oven @ 425ºF/218ºC. Line a baking sheet with
parchment paper.

Cut the tofu in 1" thick slabs. Cut each slab in half to
make squares. Line a plate or baking sheet with paper
towels and place tofu on top. Place another layer of
paper towels on the tofu and weigh down with a skillet
or cans. Let sit for at least 15 minutes.

While the tofu is draining, make the sauce: Heat the oil
in a small pot or skillet over medium-high. Stir in the
garlic and let cook until fragrant, about 1 minute.
Whisk in ketchup, soy sauce, fish sauce, 1/2 tablespoon
of the chile crisp and the rice vinegar. Set aside to
cool for a few minutes.

In a small bowl, mix together the tomatoes, the
remaining 1/2 tablespoon chile crisp and a pinch of
salt. Set aside.

Place tofu on one side of the prepared baking sheet and
generously brush both sides of the pieces with the
sauce.

Add the cabbage to a bowl, sprinkle lightly with salt
and toss with 1/4 cup sauce. (Reserve remaining sauce
for serving.) Spread cabbage on the other side of the
baking sheet in an even layer.

Roast tofu and cabbage for about 30 minutes, tossing the
cabbage after 15 minutes. The tofu should be lightly
golden at the edges and the cabbage tender and bronzed.
Toss about half of the scallions into the cabbage and
squeeze lime wedges over everything (or drizzle with a
little rice vinegar). Taste cabbage and add more salt or
sauce, if needed.

To serve, put 1 cup grains in each of 4 bowls. Drizzle
the grains with a little of the sauce. Top with tofu,
cabbage and spicy tomatoes. Garnish with cilantro and
remaining scallions, and drizzle with remaining sauce.
Serve warm or at room temperature.

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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