I’m trying a new recipe each week, some with more success than others…

Total Time 50 minutes Prep Time20 minutesCook Time30

You can use any kind of cooked grain as the base of this colorful, deeply flavored tofu and cabbage bowl. The grains, vegetables and tofu add texture, heft and protein, but the real star is the sauce, a mix of chile crisp, garlic and soy sauce sweetened with ketchup. Brushed onto the tofu and cabbage before roasting, the sauce caramelizes and mellows. Drizzled on top of the bowl right at the end, it stays bright and snappy. Fresh cherry tomatoes tossed with more chile crisp make a juicy, spicy garnish, but you can leave them out if you don’t have any on hand.

Ingredients

Makes: 4 servings

• 1 package firm or extra-firm tofu
• ¼cup neutral oil, such as rapeseed
• 2garlic cloves, grated or minced
• ¼cup ketchup
• 1½tablespoons soy sauce
• 1½tablespoons miso
• 1tablespoon chile crisp, more to taste
• 1teaspoon rice vinegar
• 1½cups cherry tomatoes, halved
• ½teaspoon fine sea or table salt, more to taste
• 1½pounds napa cabbage, halved lengthwise, cored and sliced crosswise ½ inch thick
• 1bunch spring onions, thinly sliced
• 1lime, cut into wedges (or use more rice wine vinegar)
• 4cups cooked grains (rice, couscous, bulgur wheat or whatever else you have on hand) or salad greens
• Chopped cilantro, for serving

Preparation

1. Heat oven to 200C degrees. Line a baking sheet with parchment paper.
2. Cut the tofu into 1-inch-thick slabs. Cut each slab in half to make squares. Line a plate or baking sheet with paper towels and place tofu on top. Place another layer of paper towels on the tofu and weigh down with a skillet or cans. Let sit for at least 15 minutes.
3. While the tofu is draining, make the sauce: Heat the oil in a small pot or skillet over medium-high. Stir in the garlic and let cook until fragrant, about 1 minute. Whisk in ketchup, soy sauce, miso, ½ tablespoon of the chile crisp and the rice vinegar. Set aside to cool for a few minutes.
4. In a small bowl, mix together the tomatoes, the remaining ½ tablespoon chile crisp and a pinch of salt. Set aside.
5. Place tofu on one side of the prepared baking sheet and generously brush both sides of the pieces with the sauce.
6. Add the cabbage to a bowl, sprinkle lightly with salt and toss with ¼ cup sauce. (Reserve remaining sauce for serving.) Spread cabbage on the other side of the baking sheet in an even layer.
7. Roast tofu and cabbage for about 30 minutes, tossing the cabbage after 15 minutes. The tofu should be lightly golden at the edges and the cabbage tender and bronzed. Toss about half of the scallions into the cabbage and squeeze lime wedges over everything (or drizzle with a little rice vinegar). Taste cabbage and add more salt or sauce, if needed.
8. To serve, put 1 cup grains in each of 4 bowls. Drizzle the grains with a little of the sauce. Top with tofu, cabbage and spicy tomatoes. Garnish with cilantro and remaining scallions, and drizzle with remaining sauce. Serve warm or at room temperature.