Gado Gado with Forbidden Rice and Market Vegetables
Lotus forbidden rice
Marinated nasoya tofu (Extra-firm organic tofu, tamari, mirin, rice vinegar, honey, bruised garlic, cilantro)
Seasoned mixed asian cabbage (Cabbage, rice vinegar, agave, salt)
Shoyu vinaigrette (Extra-virgin olive oil, shallots, rice vinegar, shoyu, yuzu juice, red wine vinegar, wild flower honey, salt) (GLUTEN FREE: Extra-virgin olive oil, shallots, rice vinegar, coconut aminos, yuzu juice, red wine vinegar, wild flower honey, salt)
Mixed asian greens
Seasoned julienned carrots (Rainbow carrots, rice vinegar, salt, unrefined sugar)
Fresh “pickled” cucumbers (Cucumbers, salt, rice vinegar, water)
Indonesian carrot curry (Carrot juice (fresh lemon grass, kafir lime leaf, ginger, and thai red curry), coconut milk, steamed carrots, young ginger, lime juice, unrefined sugar, salt)
Cauliflower florets (parboiled cauliflower florets)
Place the rice in a measuring cup and note the volume. Place the rice in a small pot, and add 1.5 the volume of water to rice (i.e. for one cup of rice, use 1.5 cups of water). Cover and bring just to a boil over high heat. Keeping covered, reduce heat to low simmer, or the lowest setting and cook for 40-50 minutes, or until the water is absorbed and the rice is tender. Uncover, fluff with a fork, cover and turn off heat. Let rest covered until ready to use. While the rice is cooking, bring a medium pot of water to a boil.
Add the snow peas to the boiling water and cook for five minutes. Once tender, drain the vegetables and set aside to cool. Drain any excess marinade from the tofu and cut into 1½” cubes. Coat the bottom of a large sauté pan with oil and place over medium-high heat. When the oil is hot, carefully add the tofu in a single layer. Cook, turning occasionally, until slightly crispy, approximately 3-5 minutes, then set aside on a paper towel-lined plate.
Mix the peas in a mixing bowl along with the mixed Asian greens. Season lightly with salt and toss together. Shake the shoyu vinaigrette well, drizzle over the salad, and toss to coat evenly. Blend the carrot curry, or whisk it until it is frothy and emulsified and then place into a creamer or sauce boat. Place the remaining ingredients into bowls.
Divide the rice between each person’s bowl. Let each person create their own rice bowl by topping it with the tofu, the mixed Asian greens, the carrots, the “pickled” cucumbers, the cauliflower, the haricot vert, and the alfalfa sprouts. Drizzle the carrot curry over the bowls to taste. Garnish with the alfalfa sprouts as desired. Enjoy!
Ideally the rice should be soaked overnight or for a few hours. If you do so, after soaking, drain the rice, measure, and then follow the rest of the cooking directions in step one.
Getting Your Kids Involved:
Kids can help pour the rice into the strainer and rinse it.
Encouraging Picky Eaters:
Let kids place all of the toppings in separate serving bowls and let them build their own bowl just the way they like it. Put the carrot curry on the side as well, so they can add as much, or as little, as they like.
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