vinegar, sesame oil adn miso paste give tofu a lot of
flavor to soak up.
once ruled academia. The literary theory insisted that the
text (pre-texting) be taken apart, like some Lego castle,
and left in pieces on the classroom floor. The game kept
professor and student busy for years. Now new fads roam
campus, and deconstruction has moved on to the menu.
enchilada, for instance, no longer dresses for dinner,
wrapped and sauced and plated. Now beans and pork and
tortilla are heaped side by side and rebranded as the
enchilada bowl. Much like the noodle bowl, the smoothie bowl
and the brunch bowl.
even sushi is safe. Half the fun of sushi is how adorable it
is, shaped and stacked and sliced. But the
deconstructionists break it down to the basics: rice, fish,
veggies and bowl.
isn’t all bad. The sushi bowl is easy to make, quick to
dispatch and still delicious — in both theory and
practice. If you don’t favor raw fish, extra-firm tofu
works just as well.
(14-ounce) package extra-firm tofu, rinsed
4 tablespoons soy sauce
cucumber, peeled, seeded and sliced into half-moons
carrot, peeled and shredded
scallions, finely chopped
tablespoon rice vinegar
teaspoons sesame oil
tablespoon mild red or yellow miso paste
cooked rice (white, brown, sushi or a combo)
(0.7-ounce) package crisp seaweed
Drain: Slice tofu into 1/2-inch thick slabs. Set slabs on a
baking sheet lined with a clean kitchen towel. Cover with a
second towel. Weight with another baking sheet. Let drain 15
Toss: In a large bowl, toss together cucumber, avocado,
carrot and scallion. Season with salt, vinegar, sesame oil
and 1 tablespoon soy sauce.
Roast: Whisk together 2 tablespoons soy sauce and the miso.
Cube drained tofu and toss with soy/miso sauce. Spread out
on an oiled baking sheet. Roast at 425 degrees, stirring
once, 20 minutes.
Serve: Add rice, roasted tofu and seaweed to the vegetables.
Toss. Add a little more soy, if you like. Serve at room