Take me to an island far, far away. Actually, just anywhere new and exciting! Paul and I have been trying to figure out a bucket list of travel places we want to go while we’re young (and childless), and let me tell you it is no easy feat! There’s just so many places that we want to see, so many roads we want to walk and people to meet. Well, at least for now, this barbecue tofu bowl can take you and me, both, to Bali for a delicious and bold flavored lunch!
One thing I’ve always loved about Paul and our relationship is that we’re both adventure-seekers! Well, at least now I am. There was a time in my life I much preferred the comfort of home and staying within my self-determined comfort zone. The unknown scared me. I had to have a plan for everything, and heaven forbid if my plans fell loose! I honestly don’t know what changed me and made me more relaxed. Maybe it was the wine, maybe it was meeting Paul, maybe it was a combo of those things and others. Anyway, here I am today an almost completely different person than I was 10 years ago and Lord knows I am so extremely grateful for the chances I’ve taken, the places I’ve gone without a plan, and the unknowns that I’ve ventured through.
Bali barbecue just sounded cool to me! I had to do a little research as to the individual flavors for Bali food and discovered a delicious combo of Asian and Indian. Rightly so, too, with Bali lying in Indonesia and so close to both of those areas.
Don’t you just love that without even leaving the house we can experience a little of another country just through cooking! I love bringing different cultures into our home and experimenting with flavors inspired from other areas of the world. So far we’ve done and loved some Indian, African, Asian, South American, Italian…but Indonesian has never been something I’ve tried. But let me tell you, I’ll be looking for some more Indonesian foods ASAP!
So, if you’re not an adventure-seeker in the food flavor department, I have a challenge for you! Try something new. Go on a limb with new flavors you’re not sure of. Look for fun combos of foods to pair. My favorite rule for combining foods is honestly color! Matching color and spices and textures to come up with new dishes is so much fun! And get out there and see the world! Go out of your comfort zone and discover a new side of you. You know it already, but you never know till you try!
Coming from my desire to try new things, I’ve thrown together this flavorful lunch bowl for you guys inspired by the flavors of Bali, Indonesia. And let me tell you, this is probably one of my favorite Steel & Chiffon recipes yet! I’m so excited to share it with you all!
I literally could eat this bowl every day for lunch! And I’m a variety kinda gal. But this is definitely happening again soon.
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Bali Barbecue Tofu BowlsPrint Recipe
- 1 pack extra firm tofu, drained and pressed
- 1 cup diced tomatoes
- 1 tbs soy sauce
- 1 tbs fish sauce
- 1 tbs coconut sugar
- 2 tbs Sriracha
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 zucchini julienned and steamed
- 1/4 large red cabbage, sliced
- 1 carrot, skin peeled and then peeled into thin slices.
- 1 cup dry brown rice, cooked
- Juice of 1 lime
Preheat oven to 425 degrees.
Combine diced tomatoes, soy sauce, fish sauce, coconut sugar, Sriracha, garlic powder and onion powder in a food processor and blend until smooth.
Cut drained and pressed tofu into cubes.
Heat a Tbs of oil in a cast iron skillet at medium-high heat and place cubed tofu in pan to crisp.
Turn tofu in the pan so that all sides are beginning to crisp.
Once browned on the edges, lower heat to low and add in prepared sauce.
Stir tofu around in sauce to cover edges.
Now place cast iron skillet with tofu and sauce into the oven to bake for 10 mins.
While baking, prepare your zucchini, carrots, cabbage, and rice.
Once tofu is done baking, remove from the oven and begin to prepare your bowl.
Layer rice on the bottom of your bowl and top with tofu, steamed zucchini, purple cabbage, and peeled carrots.
Squeeze each bowl with a squirt of lime juice and enjoy!
*To prepare tofu, first drain all the water from the container and remove from packaging. Wrap with a towel or paper towel and squeeze as much water from it as possible. Then place wrapped tofu on a plate and place a heavy item on top to squeeze extra water from the tofu. Allow to sit with heavy item on top for 20-30 mins before cubing and preparing. *If you don't have coconut sugar, you can sub with honey. *To julienne a vegetable, simply slice long-ways in half once and then slice each half thin until the vegetable is matchstick-like in appearance. *A cast iron skillet is ideal for making crispy tofu. To shop what skillet I use, check out the SHOP menu at the top of the page.
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