Hi! It’s Mara and today I have a blog post about one of the recent meals I made for a Girl Scout Badge. Hope you like the post!
For one of the badges as a Cadette, we need to make a recipe from a different part of the world, so I decided to make a tofu bowl which is from Southeast Asia. We used zucchinis, rainbow carrots, and Chinese Cabbage as our main vegetables but you can also use other vegetables like cucumber and broccoli. Here’s the recipe:
Step 1) If you get store-bought tofu it’s almost always kept in water inside the package. So your first step is to pour out the water from the packaging. After all the water is drained out, take out the tofu and place it on a plate/cutting board. From there cut a vertical strip of the tofu off then. Cut that strip horizontally into tofu cubes.
Starting off with a chunk of tofu
Cut a vertical strip of the end
Cut that strip into cubes
Step 2) Cut the rest of the tofu this way. Then take out a plate and place a towel on top of it, then a paper towel on top of that. Place the cubes all onto the paper towel. From there take another paper towel and place on top of the tofu, then another towel. You do this to drain out all the water from the tofu. Then put a heavy pot or pan on top of the last tea towel, and put it in the fridge for 45 – 60 minutes.
Place the cubes on top of a paper towel
Step 3) Wash the zucchini in some water to remove any excess dirt or other debris. Cut off the top and bottom part of the zucchinis and then from there cut the rest of the zucchini into either coins or quarters.
Coin or quarter cuts
Place zucchinis in a bowl
Step 4) You can place the zucchini aside for a while and pull out the rainbow carrots (you can also use normal carrots.) Wash the carrots very well since they’re usually pretty dirty. Then, use a peeler (my favorite kitchen appliance) to peel the outer skin of the carrots. Then cut the carrots into bigger pieces if you’re going to roast them in the oven or smaller pieces if you’re going to stir-fry them.
Cutting the purple carrot
Put the carrots in a bowl
Step 5) Take out a head of cabbage. Wash it then cut it in half, since that is usually enough for at least 4 or so people. If you have more people you can use the whole thing, or if you have a bunch of cabbage lovers in your family. Cut thinly around the hard center part of the cabbage and place all the cabbage in a bowl.
The cut cabbage
Step 6) Make the sauce for the stir fry by zesting in some ginger and garlic (optional) then add some soy sauce.
Zesting in the ginger
Sauce once completed
Step 7) Pour some teriyaki sauce in a bowl. The teriyaki can be storebought or homemade. Then take your tofu out of the fridge and place it on a metal pan with some paper on top of it. Then take out a spoon or a basting brush to and brush the teriyaki onto the tofu cubes.
Painting on the teriyaki
The tofu once “painted”
Step 1) Put the tofu in the oven for 30 or so minutes at 375. Every 10 or 15 minutes take out the tofu and paint them with a little more teriyaki sauce.
Step 2) Take out your cut carrots and roast them in the oven for 30 minutes as well. You can also stir fry the carrots if you prefer.
Step 3) Stir fry on together the zucchinis and cabbage, drizzling the sauce you made in Step 6 toward the end.
Stir-frying the zucchinis and cabbage
How To Eat:
For our meal, we had sort of a “Make Your Own Tofu Bowl.” We set out all the toppings along with some rice, and everyone made their own tofu bowl with all the toppings.
Thanks for reading this recipe everyone! It’s one of the more complicated ones I have made, so if you have any questions or comments about it feel free to ask below.