Small Bowl #8
This is another rice cooker special--I've been into those lately. I cooked rice in my rice cooker along with vegetables, smoked tofu, and seasonings, then topped the result with sriracha mayo, scallions, sesame seeds, and pickled red onions.
I made myself a big jar of pickled red onions recently and they are amazing; I'm so glad I put in the effort. They went well with this meal and also made things prettier.
It was Daylight Savings Time, getting started, and torturing me; I needed easy things. I hate Daylight Saving Time, but it does mean you'll get to see some more of my meals that I couldn't have photographed in the dark. Silver linings, perhaps.
Slowly, I'm figuring out what my "staple" foods are, and what my staple foods aren't, as I have reduced the frequency of my food shopping trips. I'm not suffering. (At least, not from that.) I am doing okay. Keeping smoked tofu on hand has been super helpful, and that was unexpected. Not chick'n nuggets, or something like that. Who would have figured?
Pretty, delicious-looking dish. The red onions--everyone should quick-pickle some red onions to keep in the fridge, as they are fab with so many dishes and add that little extra something. Smoked tofu is a delicious, versatile ingredient, for sure. Unfortunately, can't find it in the rural college town area where I live (but have enjoyed it during trips to Europe). A family member gifted me a small stove-top smoker, so will attempt to make smoked tofu soon on the grill, weather permitting. And re rice cooker: Love rice cooker cooking for its efficiency. Thanks for reminding me to make more of those meals (esp on work day evenings).
ReplyDeletePickled red onions and pickled red cabbage are both great--delicious and beautiful! If you can't get smoked tofu, you can easily use something like edamame or black beans in a dish like this. It's cheaper than smoked tofu is anyway--smoked tofu runs me about twice what plain, raw tofu does. But sometimes one just needs a bit of convenience!
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