Curried tofu rice bowl

Today marks the first day I have ever worked with Hodo tofu. It's actually quite nice. So nice that I found my soy-intolerant self wanting to eat the chewy textured firm tofu. The tofu was firm and held it's shape, but unlike other firm tofus which I have worked with before, the interior was not compact and hard. Rather it was airy and spongy. Along with other veggie accompaniments, marinated Hodo tofu highlighted the curried rice bowl.

Curried tofu rice bowl

The bowl was layers upon layers of goodies: Bloomsdale spinach, brown rice, grilled sesame broccoli, edamame, marinated and roasted Hodo tofu, and then ladled with a warm curry coconut sauce. The cubed tofu was marinated overnight in a bath of tamari, apple cider vinegar, garlic, curry powder, a touch of maple syrup, and filtered water. To make the sauce, yellow onions and garlic were simmered with cumin, coriander, and curry powders, filtered water and coconut milk. In lieu of the water, you can use vegetable stock. The sauce was then blended until smooth with a bit of roasted cashews, some of the tofu marinade, and a touch of apple cider vinegar.