Rice Bowl With Cabbage and Baked Tofu Recipe (2024)

To achieve a firm, golden surface on the tofu, the water needs to be pressed out more aggressively, and it will probably need to be baked for longer than 7-10 minutes. I reduced the amount of agave nectar in the stirfry sauce by 1/4, but still found it too sweet. The veggie mix needed a significant amount of salt and pepper, plus a dash of sriracha, to really come alive. It would also benefit from less cabbage and the addition of another vegetable, like a snow pea or snap pea, to provide variety

Liked the baked tofu! I dredge the slices in cornstarch then dip in marinade for a crusty effect.

A good way to use these ingredients if you happen to have them on hand (I did). I pressed the water out of the tofu for about 15 minutes and then baked it longer than specified (about 20 minutes). I also flipped the tofu halfway through to brown on both sides and make a bit more crispy. It was nice but not spectacular.

I was so excited to make this b/c it was a true pantry meal - I had everything on hand. Followed it to the letter but there was NO FLAVOR! I even doubled the sauce for the cabbage. The tofu was ok - I would marinate it longer and bake it longer, too. All that said - it fed my family and it felt reasonably healthy and quick - I will make it again with more seasoning.

I have found the paragon of all baked tofu with this recipe! I used Hodo brand organic firm tofu, which is very dense and firm and does not require pressing. I eliminated the garlic as I do not cook with it and subbed maple syrup for the agave. Followed the directions otherwise and enjoyed the best baked tofu tofu that I ever made. I have been a vegetarian for > 45 years so that is saying a lot!

Great recipe. I stir fry often, but following the steps on this recipe improved my technique. I omitted the sugar.

Modified Sauce:1/4 c oil4 cloves garlic, minced2 T ginger, minced1/2 tsp red pepper flakes1/2 c l.s. soy sauce1/2 c rice vinegar3 T sugar1 c veg broth2 T cornstarchsalt to tasteI quadrupled sauce because I wanted enough to taste. Also added head of broccoli, stems included, roughly chopped and loved the colour effect. Layered the stir-fried veggies, cooked in broth, over the rice, divvied up the sliced tofu over that and drizzled the sauce over all. Loved it. Thanks, Martha

I thought this was weird with red cabbage. Too sweet. I think it would be better with napa or savoy cabbage. The tofu, however, was great! I will definitely bake tofu this way again.

Dredge tofu in cornstarch before marinade. Sauce was rather bland so needs some spiceUsed a bag of cold slaw mix, worked great.

I've made the tofu for spring rolls. Works.

2 Tbsp soy sauce1 clove, Garlic2 tsp, Maple Syrup1 tbsp, Wesson Canola Oil2 tsp, Oil - Sesame1 Tbsp soy sauce1 Tablespoon, Rice Wine Vinegar2 tsp, Maple Syrup0.25 tsp, Boullion1 tsp(s), Cornstarch1 tbsp, Wesson Canola Oil2 clove, Garlic1 large, Red bell pepper1 container (15 oz (84g about 1/5 block) ea.), Organic Firm Tofu2 tsp, Ginger root - Raw0.50 head, Cabbage Green 1 Head9 ounce, White Rice, Raw

I have found the paragon of all baked tofu with this recipe! I used Hodo brand organic firm tofu, which is very dense and firm and does not require pressing. I eliminated the garlic as I do not cook with it and subbed maple syrup for the agave. Followed the directions otherwise and enjoyed the best baked tofu tofu that I ever made. I have been a vegetarian for > 45 years so that is saying a lot!

Agree that it could be spicier, but lovely way to use the cabbage

There is no recipe or instructions for tofu marination.

I see now I am not the only one who found the vegetables curiously bland. I also thought the ginger on the tofu was overpowering (raw tasting).

I would echo those who found this a bit bland. With the exception of using garlic powder for garlic, I prepared the recipe as written. Next time I make this, I’ll marinate the tofu for a couple hours or overnight, and maybe add a diced habanero or sriracha to the marinade.

I agree with some of the other comments; it falls short in the flavour department. The marinade was also a bit disappointing. Not bad, but not great either.

This recipe sounded great, and happened to use what I had in the fridge. I was a little suspicious of a stir-fry recipe from Martha Rose Schulman. First, recipe should specify what kind of tofu to use. I had silken- which did NOT work well for this, as even after extensive draining/drying, it crumbled, and exuded a ton of water after marinating.Second, as others have commented, the marinade and sauce are pretty bland. We spiced up with some hot sauce and extra soy. won't make again.

This seems to be the kind of recipe that would benefit from alternative ingredients built into the recipe, since the majority of cooks made adjustments, substitutions and additions without cooking it once as the recipe was written. This recipe is fine as written, but the nature of the dish cries out to be adapted to each cook's preferences and palate.

Modified Sauce:1/4 c oil4 cloves garlic, minced2 T ginger, minced1/2 tsp red pepper flakes1/2 c l.s. soy sauce1/2 c rice vinegar3 T sugar1 c veg broth2 T cornstarchsalt to tasteI quadrupled sauce because I wanted enough to taste. Also added head of broccoli, stems included, roughly chopped and loved the colour effect. Layered the stir-fried veggies, cooked in broth, over the rice, divvied up the sliced tofu over that and drizzled the sauce over all. Loved it. Thanks, Martha

I didn't have agave so I used karo syrup (from Thanksgiving -happy to find a use for it!) and a bit of sugar. Agreed not enough sauce and flavor needed an up but it was good and used up the red cabbage in my fridge!! Does anyone use agave regularly?

I baked tofu for 25 minutes and most of it was still a little limp. Liked the flavor, though.I'd use more vinegar next time.Used one of the rice blends & it was a good change from plain white.

Reading other notes on flavor, doubled baking time of tofu. Added remaining marinade to sauce for the wok. Add another tablespoon of rice vinegar, a teaspoon of salt and a teaspoon of chili oil to the wok sauce as well. Substituted white cabbage for red, and it was fine. It was very tasty, and the family said it was a keeper.