Miso Ginger Tofu Bowl

Ingredients

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  4 tbsp or 60g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Garlic

  Raw

  2 cloves, minced or 6g

• Miso

  2 tsp or 11g

• Rice wine vinegar

  2 tbsp or 30g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Maple syrups

  2 tsp or 13g

• Water

  Plain, clean water

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

• Carrots

  Raw

  ½ cup grated or 55g

• Peas

  Edible-podded, raw

  16 pea pods or 54g

• Nori Sea Vegetable

  Eden

  1 sheet or 3g

• Tofu

  Raw, firm, prepared with calcium sulfate

  10 oz or 284g

• Red cabbage

  Red, raw

  ¼ cup, chopped or 22g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Wild rice

  Raw

  ½ cup or 80g

Directions

1. Cook rice according to package directions. Meanwhile, all of the dressing ingredients together. Pour half into a small bowl and marinate the tofu for at least an hour if possible to enhance the flavors.
2. After marinating, cook the tofu in a frying pan over medium-high heat for about 3 minutes on each side until well browned.
3. Assemble your bowl by placing the cooked wild rice as the base. Pour the remaining dressing into a small bowl and place it in the center of the salad bowl. Arrange the tofu and other salad ingredients around the dressing bowl.

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• Salad with Ginger-Sesame-Miso Dressing
• Miso Soup with Greens and Tofu
• Chickpea Miso Bowl with Portobellos
• Stir Fried Japanese Eggplant with Ginger and Miso Recipe
• Gingerbread Quinoa Bowl
• Spicy Tofu Scramble With Tomato and Ginger