Bon Appetit Magazine, Feb 2021, p.16
5 stars
This was an unexpectedly great dish. It's an Asian-Mexican fusion vegetarian bowl. (Note: Blog contributor the grandcruman did not enjoy this dish as much as me -- he thought it was just ok.)
Ingredients: firm or extra-firm tofu, double-concentrated tomato paste, hot sauce, ground coriander, ancho chile powder or smoked paprika, ground cumin, ground fennel seeds, garlic, extra-virgin olive oil, Kosher salt
Bowl main ingredients/toppings: cooked white rice, shredded red cabbage, sliced avocado, crumbled queso fresco, cilantro, lime wedges
Tips:
- Make sure to add enough salt (we used Maldon sea salt to taste at the table)
- Used lettuce instead of cabbage
- For the photo, I forgot to add the queso fresco
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