Tofu Bowl: A Healthy Meal Step-by-Step

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:

 

Prep:

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.

Before peeled

 

After peeled

 

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”

 

Cooking

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.

~ Mara

Advertisements

Deviled Eggs

Hi everyone! Today I have a recipe for making Deviled Eggs.  This recipe is for about 4 eggs, 8 if you cut them in half. You can adjust these ingredients to taste. Enjoy the post!

Filling the eggs.

Ingredients

4 hard – boiled eggs

Ingredients for the filling

Eggs yolks

2 tbsp real mayo

Dash of celery seed or celery salt

⅛ tsp of dried mustard

Few shakes of dill weed

Pinch of salt

Pinch of pepper

⅛ tsp of vinegar

Paprika (used for decoration)

 

Method

  1. Take the hard – boiled eggs and use a knife to cut the eggs in half. Push the yolks out of each egg into a bowl.
  2. Put the mayo, celery seed/salt, dried mustard, dill weed, salt, pepper, and vinegar in the same bowl as the yolks. Then take a fork and mash it all together. If the mixture seems to dry, try adding a little bit more mayo.
  3. Use a spoon to put the yolk mixture into the hollowed out eggs. Once you have filled each of the eggs, sprinkle a little paprika on top of each egg for decoration.

I hope you enjoyed this post. This is my mom’s recipe, by the way and if you have any questions please comment below. Thanks for reading. ~ Mara