Green Tomato and Tofu with Jade Pearl Rice and Watermelon Gazpacho (No Added Fat)
I wanted to experiment with cooking tofu under pressure. I rarely buy green tomatoes (fried green tomatoes are a Southern specialty), but picked one up today (a green tomato is just an unripe tomato), and wanted to see how it would cook. Here is what I did.
- 8 ounces firm water-packed tofu, drained and squeezed, then cut into 1/2" cubes (I used a tofu with herbs)
- 1/2 medium red onion cut into 3/8" cubes
- 1/2 medium sweet (or yellow; or just a full onion, and no red onion) onion cut into 3/8" cubes
- 4 leaves kale, stems removed, then leaves roughly hand torn into approximately 3/4" squares
- 1 large Yukon Gold potato cut into 3/8" cubes
- 1 medium carrot cut into a 3/8" dice
- 1 medium green (unripe) tomato, cut into 3/4" cubes
- 1 clove garlic, finely chopped
- 1t ginger, finely chopped
- Jalapeno in quantity desired (I used about a fifth of a large one), finely diced
- Vegan bouillon cube
- 1/3 cup water (I usually forget, but adding it boiling would reduce the time to get to pressure)
- 1/8 t salt
- I put all the ingredients into my Instant Pot electronic pressure cooker, covered, and set to cook under high pressure (the default) for 3 minutes.
- We were ready to eat, so I quick released the pressure and served.
Though I liked the moisture of the dish, I could experiment with adding a little bit less water, maybe 1/4 cup. Some fresh lemon sage and black sesame seed mixed in to the tofu dish when served would be good. Some may enjoy some hot sauce with it, too. I typically add less salt than many like, and a little bit more salt in the main course would be fine.
I am so delighted that I discovered Jade pearl rice. The rice was great as-is, but a little jalapeno would be good with it. I should experiment with something like sundried tomato in this rice.