I decided that I would like to create a little project for the new year. I decided that I would make one dish from each issue of Bon Appetit, starting January 2021.
I decided this around January 25th, 2021. Because apparently I thrive on self-imposed deadlines.
So I grabbed the January issue of Bon Appetit and looked at each recipe to see which one I would make. First of all, that issue doesn’t have very many recipes. It’s all story. Which is cool, cool stories….but I needed recipes to choose from!
Part of the parameters of this are that I will FOLLOW the recipe exactly or as best I can. So I had to pick something that I already had all the ingredients for on hand.
I’m not kidding when I say the ONLY recipe in this issue that met those criteria is this one.
Tofu with Rice and Miso-Maple Dressing
Good thing I like tofu!
The marinade for the tofu was delicious, and as it turns out, it also basically the dressing (minus the cornstarch).
I loved the fresh flavors of this. I followed the directions nearly exactly (the only thing I didn’t do is grate the garlic because I couldn’t find the grater. I just chopped it really fine).
The only things I would change are…
- It says to use one clove garlic. Usually I think, “aww, cute!” and then double it (at least). So, I did use two cloves of garlic and dare I say…it was too much. Since it’s raw it was really strong. I recommend sticking with one clove.
- The recipe doesn’t say to do this, but I think they did do it, judging by their photo. I would toss the tofu in the dressing before putting it on the rice. Then drizzle the leftover dressing on the whole thing. The tofu was a tad dry coming straight out of the oven and I think it would have been better if it were tossed in the dressing. But you still need dressing to go over the rice and veggies.
I’ll make this again. It reminded me of the Yum Yum Rice Bowls from World Street Kitchen!
The carrots were from Imperfect Foods. Use my link and get $10 off your first box. (Full disclosure, I get $10 off too.)