AN HOMAGE TO THE DRAGON BOWL
The staple dish at Angelica Kitchen was the Dragon Bowl: brown rice, tofu or tempeh, bean du jour, steamed veggies du jour, and topped with fresh salad. Today you'd call it a Power Bowl or a Protein Bowl, but it got its name because it was first served in a dish that had a pattern featuring a dragon. I think they replaced those bowls when they moved from St. Mark's Place to 12th Street. Anyway, we cooked this tofu recipe all the time. Quick, easy, and delicious. Try it with this Peanut-Tahini-Ginger sauce!
Ingredients
- I block of tofu, no need to press it first
- 3ish cups water
- 3ish Tbs tamari or soy sauce
- Big hunk of ginger, peeled and chopped or grated (at least 1 Tbls)
Equipment
- Sauce pan (about 2 quarts)
- Cutting board, knife
- Zester/grater (optional)
Instructions
- Cut the tofu into cubes.
- Peel and cut the ginger.
- Put everthing in the pan and bring to a boil. Lower heat and simmer for another 5 minutes. Tofu should be floating near top of water.
Note: once you've made it a couple times and decide how you like it to taste, you can make way more at one time if you're feeding a lot of people. You don't really even need to measure anything. Just eyeball and taste.
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