This is a healthy, colorful, one-bowl meal for those looking to mix things up in the kitchen. It's loaded with cabbage, mushrooms, radishes and carrots. Serve either warm or at room temperature. —Andrea Potischman, Menlo Park, California
Tofu and Veggie Buddha Bowl With Miso Dressing
Ingredients
- MISO DRESSING:
- 4 tablespoons white miso paste
- 4 tablespoons rice vinegar
- 4 teaspoons toasted sesame oil
- 3 teaspoons mirin (sweet rice wine)
- 1 to 2 teaspoons garlic chili oil or chili crunch
- 1 teaspoon soy sauce
- TOFU BOWL:
- 4 small bunches baby bok choy
- 5 tablespoons olive oil, divided
- 3 packages (7 ounces each) teriyaki flavored tofu, cubed
- 2 cups shredded cabbage
- 8 ounces Shimeji or Enoki mushrooms, trimmed
- 4 cups cooked brown rice
- 1/2 cup julienned daikon radish
- 1 cup sliced radishes
- 1 cup julienned carrot
- 2 tablespoons sesame seeds, toasted, optional
- Salt and freshly ground black pepper to taste
Directions
- In a small bowl, whisk together dressing ingredients until well combined; set aside.
- In a large saucepan, bring 8 cups water to a boil. Add bok choy; cook, uncovered, until bok choy turns bright green, 1-2 minutes. Remove and immediately drop into ice water. Drain and pat dry. Slice in half, lengthwise. Set aside.
- In a large skillet, heat 2 teaspoons oil over medium-high heat. Add tofu, cook until edges are golden brown, 5-7 minutes. Remove from pan, keep warm.
- In the same skillet, heat 2 tablespoons oil over medium-high heat. Add cabbage, cook until tender, 2-3 minutes. Remove to dish with tofu.
- In the same skillet, add remaining tablespoon oil. Cook mushrooms until tender, 2-3 minutes.
- To assemble, divide brown rice between 4 bowls. Top with cooked vegetables and tofu, sliced Daikon, radish and carrots. Drizzle with miso dressing. If desired, sprinkle with sesame seeds, salt and pepper.
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