If I weren’t concerned with the searchability of each post, I would have named this post, “hippie food.” Brown rice, with steamed cabbage and tofu . . . I suppose it’s what most people think of when they imagine a boring vegan diet. However, we had all of the ingredients in the house, and it looked super fast and easy. It was, and it was also delicious. I often end up cooking meals with competing flavors, and this was so wonderful in its simplicity. The nutty whole grain rice with the earthy cabbage, and the sweet/sour burst of the peanut sauce made it a truly satisfying meal. This comes from Vegetarian Cooking For Everyone, and it serves 2 (but we were stuffed after dividing it into four portions).
1 cp brown rice
1 lb savoy or napa cabbage, quartered and cored
10 oz firm or extra firm tofu, cut into 1/2-inch cubes
3 tb chopped cilantro
1 tb roasted peanuts
1. Cook the rice [again, I will push you to think about a fuzzy logic rice cooker (I swear, I am not trying to advertise for any specific company). They make cooking rice so easy and perfect every time].
2. Cut the cabbage into 1/4-in ribbons. If using napa cabbage, thinly slice the base as well. Set a steaming basket in a sucepan over boiling water. Lay the cabbage over the bottom, sprinkle with salt, then set the tofu on top. Cover and steam until the cabbage is bright green and tender, 8 to 10 minutes.
3. Carefully remove and arrange over the cooked rice. Garnish with cilantro, drizzle with peanut sauce, and garnish with peanuts.