1. I have washed the rice and have placed it in the rice cooker. I used mixed wild rice with other add ins like soy beans and quinoa. I start the cooker and begin on the tofu.
2. I prefer very firm tofu, but if you want soft, you can freeze it first to make it easier to cut.
3.I try different shapes, the rectangles are the latest shape I have been using.
4.I use a cooking fork to pierce holes into the tofu. Try not to aim for the edges, which will cause tearing .
5.I start the marinade-sauce. Two tablespoons of ketchup. Two tablespoons of ground chipotle pepper's. I first found chipotle pepper's at Whole Foods and used my dedicated dry grinder to grind it to a powder. Then I added a half cup of Molasses.
6.A quarter cup of sugar was added along with a handful of of sesame seeds sprinkled on.
7.For that Barbecue flavor I used a quarter cup of distilled while vinegar.
8.With the vinegar added.
9.A quarter cup of tamari sauce (it uses alcohol giving it a different flavor).
10.With the tamari added.
11.I recently found a blended oil. It combines Soy (Vegetable Oil), canola (A type of soy), and Sunflower Oil.
12.Adding four tablespoons of blended oil (I get more of my fat from oil, but I have little to no cholesterol in my diet. If I do get it, it's from contamination from a fryer. One safe thing about eating meals you make).
13.This is Soy Lecithin...it is an emulsifier. Half a tablespoon was added. The idea is finally dawning on me on ways to use emulsifiers. It helps blend and keep the marinade complete.
14. Slowly the slices of tofu are added to the mixed marinade. There will be extra marinade to use as sauce.
15. A picture of the finished cooked wild rice.
16.Cleaning up while the marinade sits. I have a ten minute timer set when to rearrange or flip the layer of tofu.
17. It is important to wash the dishes in-between cooking. I get stressed after eating when I have dishes waiting.
18. Using sprouts as my stater with a quarter cup of vinegar (I use the vinegar to help keep my greens clean.Amish use it as a natural cleaner, but I see Rice Vinegar used a lot in Asian dishes.) with a quarter cup of sugar, and half a teaspoon of chipolte powder.
19. Parsley is added with half a cup of tamari sauce.
20. Three cups of red cabbage cut in squares. About half a small head of cabbage.
22. Getting the oil ready. I only need to add it once, enough to cover most of the bottom. Not completely cover.
23. The smell of warming oil fills the air. You can also use the end of a wooden spoon to see if the oil is ready to pan fry the tofu. When you insert the wood into the ready oil. Tiny bubbles will form and start to boil the end of the spoon/utensil.
24. I fill the rice almost full for each bowl.
25.Then the tofu is added onto the rice.
26. The marinade is added to the pan after the tofu has been removed. I bring the marinade to a boil. I want the marinade to turn into a thick sauce. Stirring once in a while helps, but over stirring will keep bringing the heat to the top cooling what I want to heat.
27. When the sauce is sticking to the spatula...perfect.
28. I poor the sauce over the bowls.
29. The greens are added with sesame seed sprinklings and ready to serve.
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