Brown Rice Bowls with Tofu and Shiitake
To instantly bring flavour to the tofu, brush it with a ginger, lime and miso dressing before cooking. It’ll then be extremely tasty with a nice caramelization. Prepare the shiitake mushrooms by boiling them in water with soy sauce to amp up the flavour. Place everything on brown rice along with bok choy, half an […]
Ingredients
- 1 1/4 cups (310 ml) water
- 3/4 cup (150 g) parboiled long-grain brown rice
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) low-sodium soy sauce
- 1/4 lb (115 g) fresh shiitake mushrooms, stems removed
- 6 oz (170 g) firm tofu, cut into slices ¼ inch (5 mm) thick, slices cut into triangles
- 2 tbsp (30 ml) miso, lime, ginger dressing, plus more for serving
- 3 baby bok choy, thinly sliced
- 1 Lebanese cucumber, sliced on an angle
- 1 avocado, ripe but firm, sliced
- Roasted sesame seeds, to taste
Instructions
- In a pot, bring the water to a boil and season with salt. Add the rice and mix well. Reduce the heat to low. Cover and cook for 20 minutes. Remove from the heat and let rest for 5 minutes. Remove the lid and fluff the grains of rice with a fork. Let cool.
To instantly bring flavour to the tofu, brush it with a ginger, lime and miso dressing before cooking. It’ll then be extremely tasty with a nice caramelization. Prepare the shiitake mushrooms by boiling them in water with soy sauce to amp up the flavour. Place everything on brown rice along with bok choy, half an avocado and a drizzle of the dressing.