If you are going to prepare this dish using my frozen tofu method you need to plan ahead 3 days. If not, you can just add plain tofu and do the day of. However, I highly recommend planning ahead.
Ingredients:
3 slabs of cauliflower (about 16 oz)
3 slabs of cabbage (about 16 oz)
14 oz of medium firm tofu (prepared as shown below with 1 cup dbl strength not-chicken bullion)
Olive oil for drizzling
3 cloves minced garlic
2 tsp minced ginger
1 1/2 cups shredded carrot
2 Tblsp red Thai chili paste
1 Tbsp sambal oelek (ground chli paste)
14 oz can of coconut milk
2 handfuls fresh spinach
cilantro for garnish
Salt and pepper to taste
Cooked Jasmine rice for serving
Procedure for tofu:
Toss the tofu in the freezer for the night. Remove and thaw the next day. Once thawed, toss the tofu back in the freezer for a second freezing. Remove and thaw. Once thawed, remove from package and gently squeeze until all moisture is removed. Break tofu into large chunks with your hands and place in a container. Make 1 cup of double strength not- chicken broth and pour over tofu (meaning use twice as much bouillon as the recipe calls for to make 1 cup). Refrigerate overnight.
Instructions:
Preheat your oven to 425 deg. F. Carefully remove the tofu chunks from the broth and keep the broth. Place the chunks of tofu on a baking sheet. Place slabs of cauliflower and cabbage on baking sheets. Spray or drizzle the tofu and vegetables with olive oil and sprinkle with salt and pepper. Place in oven and bake for 15 minutes. Remove the baking sheets and turn the tofu and vegetables. Place back into oven for another 15 minutes. By this time the tofu should be done but the veggies may need 10 more minutes.
Meanwhile in a large skillet place the garlic, ginger, carrots and a bit of the broth and cook until softened. Now add in the Thai chili paste and the sambal. Stir to combine. Add in the coconut milk and remaining broth. Stir to combine. Now check for seasoning. Add salt and pepper to taste. Add in the spinach, the roasted veggies and the tofu. Garnish with cilantro and serve over jasmine rice.
Enjoy!!!
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