We’ve been cooking together for a long time now– over 19 years, I think. But he’s still the new guy to me, and as much as we can finish each other sentences, sometimes we surprise each other.
I am not surprised that after I had ankle surgery last month, he took such good care of me. I knew he would. I am a little surprised that I don’t mind it more– in fact, he better be careful or I will start feigning all kinds of disability just to get waited on like this. But I don’t have to fake anything right now: I truly can’t make myself lunch or get a glass of iced tea. Crutches make that impossible, but fortunately, there is bottled water, which can be transported without splashing.
I can’t cook. It’s like an itch I can’t scratch. But the really cool thing about having cooked with someone for nearly two decades, day in and day out, is that when he cooks a dish I have conceptualized, it’s just what I envision– and often better. When I told him my idea for my weekly Newsday column was a Buddha bowl with seared cubes of tofu and asparagus, spinach, quick cooking brown rice, and red peppers with a simple soy and rice vinegar sauce, I knew he would get it. But then he made it even better, adding radishes (because he knows how much I love them) and scallions, and giving my simple sauce character and depth with just enough honey and sesame oil.
He breathed life into my idea and turned it in something tangible, nourishing, and better than I could have done on my own. And all the while, he made sure I was sitting with my leg elevated.
| Servings 4 | |
- 3 tablespoons low sodium soy sauce
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 16 ounce package firm tofu, drained and cut into 1 x 3/4-inch pieces
- 1 cup quick cooking brown rice
- 2 tablespoons canola oil, divided
- 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- 1 medium red bell pepper, cut into 1 1/2 long strips
- 4 medium radishes, cut into thin half moons
- 4 scallions, trimmed, cut into 1 1/2-inch pieces
- 9 ounce bag baby spinach
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- Whisk the soy sauce, vinegar, honey and sesame oil until the honey is dissolved. Place the tofu in a separate bowl and toss with 1 tablespoon of the soy mixture; let stand 10 minutes.
- Meanwhile, cook the rice according to package directions.
- Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high. Add the tofu and cook until golden, about 4 minutes per side. Transfer to a bowl and reserve. Return the skillet to the heat: add the asparagus, cook 1 minute and add 2 tablespoons water. Continue to cook, tossing occasionally, until bright green, about another 1 1/2 minutes. Transfer to a small bowl. Heat 1 teaspoon of the canola oil in the skillet: add the bell pepper; cook 2 minutes and transfer to a small bowl. Heat 1 teaspoon canola and add the radishes, cook 1 minute and transfer to a small bowl. Heat the remaining 1 teaspoon oil, add the scallions and cook until slightly softened, about 2 minutes; transfer to a small bowl. Return skillet to the heat and add the spinach: cook, tossing, until wilted, 1 1/2-2 minutes.
- To assemble: divide rice among 4 bowls. Arrange remaining ingredients in piles and then drizzle with remaining soy sauce mixture.
| 422 calories | 18g protein | 56g carbohydrates | 7g fiber | 14g fat | 1g saturated fat | 528mg sodium |
I can’t wait to try this! Looks beautiful!!! 🙂
This could be my new go to dish for a tofu meal, love it!
Looks amazing. Definitely going to try this. Hope your ankle feels better soon!
I will have to try this someday, looks great. Hope you feel better soon!
No doubt it tastes as good as it looks!
Hope you’re feeling better.
Thank you!