Name: Brown Rice Bowls with Tofu and Shiitake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 serving(s)
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

Preparation

Rice
- 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.
Bowls
- Meanwhile, in a small pot over medium heat, bring the water, soy sauce and mushrooms to a boil. Let the liquid reduce until almost dry, stirring a few times. Set aside on a plate.
- Using a pastry brush, cover the tofu slices with the dressing on both sides.
- In a large non-stick skillet over medium-high heat, brown the tofu for 2 minutes on each side. Season with salt and pepper. Remove from the heat.
- Divide the rice between two bowls. Top with the bok choy, cucumber, avocado, mushrooms and tofu. Sprinkle with sesame seeds. Drizzle with more dressing, to taste.

Brown Rice Bowls with Tofu and Shiitake

Categories

Ingredients

Rice

Bowls

Preparation

Rice

Bowls

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan