I’m sick. And it doesn’t feel good. I’m not a good patient at all, mostly because I dislike being sick about as much as I dislike flying. And so I pretend I’m not sick, and tell myself I’m not sick, and don’t allow myself to be treated like a patient…and then, I feel miserable. I went for a run with friends this morning and I literally felt like I couldn’t breathe the entire time. But then I proceeded to come home and do yoga with my guy and work on some new recipes while the laundry was in and then, and then, and then. When really, I probably should’ve just gotten back in bed and rested ALL day. So I really have no excuse for not physically feeling any better by this afternoon. I will say though, my head is in a better place than it was when I woke up and I can only attribute that to getting some things done for my soul.
This bowl though…
There is so much fresh flavor going on here, I don’t even know where to start. And the colors? They remind me of the adage that we eat with our eyes first. Something about the brightness of the creamy yolk paired with the splash of red tint in the crisp radish, next to all that clean green amazingness? It was pretty hard to deny myself full consumption of this little number as soon as I laid eyes on it’s completion. But, I held off in hopes of grabbing a tasty shot to share. I’m always learning and changing and trying new things not only in life, but in my creative outlets as well. Backgrounds and composition and color in my photos sometimes come naturally to me, and sometimes not. It really all depends on how much I’m in my own zone at the moment, to my taste. I felt like a light and healthy dish like this one needed a light and uplifting background…and overall I’m pretty happy with it. Constructively criticizing it, I’d make some changes. And when I feel like I’ve hit another solid with an egg bowl, I’ll work on them. For now, looking at it makes me want to make another one for lunch tomorrow.
So let’s talk about tofu for a moment because whenever I tell someone that I’m making it, their first reaction is usually either an immediate ‘EW’, or the question of ‘Why???’. I notice a huge upswing in my overall mood and energy when I am eating more fruits and veggies and less heavy protein. So I just try to be mindful of moderation and allow myself to eat everything, but intentionally. Lots of colors, lots of freshness, and lots of plants. Hence my love of finding new ways to cook plant based proteins whenever I can…like this tofu. After doing a lot of research on how to get that spongy texture out of extra-firm tofu, I learned that if you boil it in salted water first, you can remove most of its moisture and in turn, that spongy-ness. So that’s the technique that I use when I prepare a lot of my tofu dishes. Here, it’s boiled and then baked so the edges get a little bit crispy, yet the centers still have some moisture. I love it myself, and if you like tofu, I think you will too. As always, tweak to your flavor! The hot garlic chili sauce is a must-have addition if you like heat. ENJOY!
Hoisin Tofu Rice Bowl with Garlic Chili Sauce
- 1 package extra-firm tofu
- 1/3 cup hoisin sauce
- 2 cups cooked brown rice (according to package instructions)
- 2 avocados, pitted and thinly sliced
- 4 radishes, thinly sliced
- 1/2 English cucumber, thinly sliced
- 1 cup edamame, out of pods
- 4 eggs
- 1 green onion, sliced thin
- 2 tablespoons garlic chili sauce, if using
- salt and pepper to taste
- sesame seeds and crushed peanuts for garnish
- Lay 4 paper towels down onto a large plate and set aside. Drain the tofu in the sink and cut into 1/2-1 inch slices. Lay the slices down in a single layer on the paper towel and place 4 more paper towels on top with a medium-heavy plate. Let sit 10 minutes to remove most of the moisture from the tofu. Meanwhile, boil 3 cups of water with 1/2 teaspoon of salt.
- Preheat oven to 425 degrees. Cut the tofu slices into 1/2 inch cubes and add to the boiling water. Simmer for 15 minutes. Gently remove with a slotted spoon and toss with the hoisin sauce in a small bowl. Carefully lay the cubes out onto a baking sheet lined with parchment paper or a Silpat. Bake for 20-25 minutes until firm and golden brown. Remove from oven and set aside.
- Place 1/2 cup of warm brown rice into each of 4 bowls. Evenly distribute the avocado, cucumber, and radish slices, as well as 1/4 cup of edamame around each serving of rice. Do the same with the tofu. Set aside.
- Heat a large saute pan over medium heat and cook the eggs until they are over medium. Place one egg on top of each bowl and season with salt and pepper. Garnish with the green onion, sesame seeds, peanuts, and chili sauce if using. ENJOY!