Rice Bowl with Cabbage and Baked Tofu

cooking.nytimes.com

Aspiring baker and cook from California.

I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal. It was too sticky to use for stir-fried rice so I made stir-fried vegetables and oven-baked tofu, and served up rice bowls topped with both. I thought it might be an altogether too purple meal, but it was quickly devoured, and we are all the more anti-oxidant rich because of the anthocyanins in the red and purple foods.

subheading: FOR THE TOFU:

¾ pound tofu

2 tablespoons low-sodium soy sauce

2 teaspoons minced ginger

1 garlic clove, minced

2 teaspoons agave nectar

2 tablespoons canola oil

2 teaspoons sesame oil

subheading: FOR THE SWEET AND SOUR CABBAGE:

1 cup rice, any color, cooked (2 to 3 cups cooked rice, depending on the type)

1 tablespoon low-sodium soy sauce

1 tablespoon rice wine vinegar

2 teaspoons sugar or agave nectar

3 tablespoons water or vegetable broth

1 teaspoon cornstarch

1 tablespoon canola oil or peanut oil

2 teaspoons minced fresh ginger

2 garlic cloves, minced

1 large red pepper, sliced thin

1 medium red cabbage (about 1½ pounds), cored and coarsely chopped or shredded (about 5 cups shredded or chopped)

Salt to taste

Directions at cooking.nytimes.com

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