TOFU & VEGGIE BUDDHA BOWL WITH MISO DRESSING RECIPE PHOTO BY TASTE OF HOME

Servings: 4 / TOTAL TIME: 40 mins

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:

  1. In a small bowl, whisk together dressing ingredients until well combined; set aside.
  2. 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.
  3. 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. 
  4. 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.
  5. In the same skillet, add remaining tablespoon oil. Cook mushrooms until tender, 2-3 minutes. 
  6. 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.

TOFU & VEGGIE BUDDHA BOWL WITH MISO DRESSING RECIPE PHOTO BY TASTE OF HOME