Why not try poaching tofu with garlic and fresh ginger and see what happens? The inspiration for this recipe comes from the Spring 2016 issue of GFF: Gluten-Free Forever magazine, available at newsstands now. To cut down the cooking time of the brown rice, soak the rice in water for an hour or two before proceeding with the recipe.
- brown rice or rice of choice, rinsed and drained
- garlic cloves (several for the poaching liquid and 1 for the dressing), thinly sliced
- large piece of ginger, peeled and grated
- super-firm tofu, cut into bite-size pieces
- tamari or soy sauce
- dried chiles (optional)
- greens (kale, Swiss chard, collards, or beet greens), stems removed and leaves coarsely chopped
- toasted sesame oil
- fresh lime juice or lemon juice
- fruit vinegar or balsamic vinegar
- fresh chile (jalapeño, Fresno, or serrano), thinly sliced (optional)
- cucumber (Asian, Persian, or English), thinly sliced
- fresh cilantro leaves
- fresh mint leaves
- Cook the rice the way you usually do or per the package directions. Cover and keep warm.
- Meanwhile, add water to a saucepan and add the garlic and ginger. Bring to a simmer over medium heat. Add the tofu, tamari, and dried chiles. Stir and cook, uncovered, at a simmer until the tofu has the degree of flavoring you like. Using a slotted spoon, transfer the tofu to a bowl, reserving about ¼ cup of the poaching liquid.
- Return the remaining poaching liquid to a boil in the same pan. Blanch the greens in the liquid until tender. Drain and set aside.
- In a bowl, add more tamari and whisk together with the sesame oil, lime juice, vinegar, garlic, fresh chile, and the reserved poaching liquid. Adjust the seasonings.
- To serve, add warm rice to individual bowls. Top each with chard, tofu, slices of chile and cucumber, and cilantro and mint leaves. Drizzle the dressing on top and serve.