Tamarind Tofu Cabbage Bowl

I recently discovered this really awesome website called goodreads. I've been obsessed with reading recently and with this website you can organize all the books you've read (and rate them), get recommendations for books to read, and have a list of books you plan to read. So much better than my method of randomly writing emails and notes to try and remember. And such a great resource to help me decide on what books I must read next! Very exciting. Let me know if you're on there and we can be book buddies. :)

I don't think I've ever bought tamarind. Not that I don't like it, I just never know what to do with it. And now I have an open package of it in the fridge with no ideas for its use in the future. Well aside from making this tamarind tofu cabbage bowl again, which I should do. Because it was really good. I love sauteed cabbage and really enjoyed it paired with a sweet tangy tamarind sauce in this dish. The tofu and brown rice make it a complete meal.

My only complaint, and really a very small one, is that there wasn't enough sauce. But you'll have leftover tamarind chutney to make extra sauce. I think we ended up using the whole amount of chutney actually, but not with the full amount of soy sauce.

If this sounds good, you might also like:
Udon Noodles with Peanut Sauce and Seitan
Spicy Indian Chickpeas/Chana Masala
Sunflower Rice Bowl
Sweet Potato Badi

Tamarind Tofu Cabbage Bowl
Adapted from Vegan Yum Yum

Makes 3-4 servings

12 ounce block extra firm tofu, cut into cubes
1 tbsp vegetable oil
2 cups cooked brown rice (about 3/4 cup uncooked)
1 carrot, grated
7 cups cabbage, thinly sliced
2 tbsp Tamarind Chutney (recipe follows)
2 tbsp reduced sodium soy sauce
1/4 cup almonds, toasted and chopped

1. Fry the tofu in 1/2 tbsp of oil in a wok until browned on at least 2 sides. Set aside.

2. Combine the rice and carrots in a large bowl and toss well.

3. In a wok, saute the cabbage over high heat in 1/2 tbsp oil until slightly softened and browned in some places. Add the cabbage to the rice and carrots.

4. Make a sauce by mixing the tamarind chutney and soy sauce. Add the sauce and the tofu to the cabbage mixture and gently toss. Top with almonds and serve warm.

Tamarind Chutney

Makes 1/2 cup

2 cups water
2 tbsp tamarind paste
1/2 cup sugar
1 tsp salt
1 tsp red chili flakes
1 tsp garam masala
1 tsp cumin

In a small saucepan, bring the water, tamarind paste and sugar to a boil. Let the mixture boil for 30 minutes until reduced and thickened. Add the salt, red chili flakes, garam masala, and cumin. Cook for 1 minute more, thenr emove from heat and let cool completely.