How to make tofu with corn salsa and cilantro rice

Bowls are a popular and trendy category of food. The concept is simple: An individual serving bowl is arranged with various composed ingredients, such as cooked grains, vegetables, salads and proteins, that are connected by flavors and spices from regional cuisines. It's a satisfying and healthy sum of its individual parts — and fun to eat.

The variations are limitless, and the seasonings and cultural influences are the distinguishing factors. A bowl may contain fresh or stir-fried vegetables, pickles and salsas, beans or legumes, rice or another grain, and cooked proteins, such as meat, chicken, tofu or shrimp.

This recipe is influenced by Southwestern cuisine. You can play with the ingredients and mix and match to your preference. Tofu, the main protein in the bowl, is a wonderful vessel for a marinade, and when cooked, its edges crisp, yielding a delightful texture. It's important to drain tofu and press it before cooking. This step removes any excess liquid, which ensures crispy results.

Not a tofu fan? Skirt or flank steak, chicken or shrimp are great substitutions.

Note that the rice and salsa require advance preparation before assembling the bowl. They can be prepped while the tofu presses and marinates. They also make nice side dishes for other meals.

Southwestern Tofu Bowl With Corn Salsa and Cilantro Rice

Yield: Serves 4

INGREDIENTS:

• 1 (14-ounce) package extra-firm tofu
  
• 1 tablespoon olive oil
  
• Salt and black pepper
  
• 1 cup halved grape or cherry tomatoes
  
• 2 avocados, halved and sliced
  
• Cilantro sprigs
  
• Lime wedges

Marinade:

• 1 to 2 chipotles in adobo sauce, plus 2 tablespoons juice from the can
  
• 2 garlic cloves, grated or minced
  
• 2 tablespoons extra-virgin olive oil
  
• 2 tablespoons fresh lime juice
  
• 1 tablespoon maple syrup
  
• 1 tablespoon soy sauce or tamari
  
• 1/2 teaspoon ground cumin
  
• Kosher salt and freshly ground black pepper

Rice:

• 1 tablespoon extra-virgin olive oil
  
• 1 cup long-grain white rice
  
• 1 1/2 cups water
  
• 1 teaspoon kosher salt
  
• 1/4 cup chopped fresh cilantro leaves
  
• 1 tablespoon fresh lime juice

Salsa:

• 1 1/2 cups cooked black beans or 1 (14-ounce) can black beans, drained and rinsed
  
• Kernels from 1 ear of yellow corn or 1 cup defrosted frozen corn
  
• 1 small poblano pepper, seeded, finely diced
  
• 1/2 small red onion, finely chopped
  
• 2 tablespoons fresh lime juice
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon chili powder
  
• 1/2 teaspoon kosher salt, or more to taste
  
• 1/4 teaspoon cayenne

DIRECTIONS:

1. Drain the tofu and slice each block in half. Place the tofu on a cutting board lined with a kitchen towel or paper towels. Place several layers of paper towels on top and weigh down with another cutting board. Let stand for at least 30 minutes to drain. Once drained, cut into bite-size cubes.

2. While the tofu is draining, combine the marinade ingredients in a food processor and process to blend.

3. Arrange the drained tofu in one layer in a baking dish. Pour the marinade over and turn the tofu to coat. Refrigerate for at least 30 minutes.

4. While the tofu is marinating, make the rice. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the rice; stir to coat and lightly toast, 15 to 30 seconds. Add the water and salt. Bring to a boil, then reduce the heat to low. Cover the pot and cook until the liquid is absorbed, about 20 minutes. Turn off the heat, remove the lid and place a kitchen towel over the pot. Cover with the lid and let stand for 5 minutes. Remove the lid and towel and fluff the rice with a fork. Add the cilantro and lime juice and fluff once more.

5. Combine the salsa ingredients in a bowl and mix to blend. Taste for seasoning.

6. Heat a skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat. Arrange the tofu on the skillet and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate and season with salt and black pepper.

7. Divide the rice between four serving bowls. Arrange the tofu, salsa, tomatoes and avocado over the rice. Drizzle with the reserved marinade, if desired. Garnish with additional cilantro and serve with lime wedges.

Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood, More recipes can be found at chicago.suntimes.com/taste.