Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
Anne-Marie Archambault’s recipe this time visits Japanese flavors, to add a little exoticism in the heart of winter, with a vegetarian bowl based on tofu and shiitake mushrooms.
Ingredients (for 2 people)
- 1 cup brown rice, cooked
- 1 C. tbsp coconut or olive oil
- 1/2 block of extra-firm tofu, preferably organic, cut into cubes
- 1/2 red onion, sliced
- 1 clove of garlic, finely chopped
- 1 small piece of ginger, finely chopped
- 1 cup shiitake mushrooms, sliced into strips
- 1 C. tbsp tamari sauce
- 1 C. teaspoon sesame oil
- Salt and pepper, to taste
Ingredients for the miso-orange vinaigrette
- 1/4 cup fresh squeezed orange juice (can be substituted with lime or lemon juice)
- 1 C. teaspoon miso paste (can be replaced with soy or tamari sauce)
- 1 C. teaspoon rice vinegar
- 1 drizzle of sesame oil
Ingredients for the filling
- Red cabbage, finely chopped (can be replaced with kale)
- 1/2 sheet of nori seaweed, cut into small strips
- A few florets of broccoli, steamed
- A few slices of Japanese turnip, thinly sliced with a mandolin
- Sesame seeds
Preparation
- 1. In a hot skillet, brown the tofu cubes in coconut or olive oil until nicely browned on each side. To book.
- 2. In the same pan, brown the onion, garlic and ginger in a little oil for a few moments.
- 3. Add the mushrooms and tamari, then let reduce for a few minutes. Add the tofu cubes, remove from the heat and drizzle some sesame oil over the mixture. Add salt and pepper to taste.
- 4. Pour all the elements of the vinaigrette into an airtight container and stir vigorously.
- 5. Put the rice in a bowl, then add the tofu-mushroom mixture.
- 6. Add the different elements of the garnish, pour a little vinaigrette and finish with the sesame seeds.
Grain or cereal
All our recipes are based on brown rice, but you can easily replace it, to taste or according to what you have on hand, with another grain or another cereal: quinoa, millet, farro, barley, wild rice , vermicelli, soba noodles, orzo…
Published on lapresse.ca on February 2, 2017.