Miso Ginger Tofu Bowl

Ingredients

• Wild rice

  Raw

  ½ cup or 80g

• Sesame butter

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

  4 tbsp or 60g

• Ginger root

  Raw

  2 tbsp or 12g

• Garlic

  Raw

  2 clove 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

• Seaweed Wraps, Sushi Nori

  gimME

  1 sheet or 3g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  10 oz or 284g

• Red cabbage

  Red, raw

  ¼ cup, chopped or 22g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

Directions

1. Cook the wild rice according to package instructions.
2. Combine sesame butter, ginger, garlic, miso, rice wine vinegar, sesame oil, maple syrup, water, and salt to create the dressing.
3. Pour half of the dressing into a small bowl and marinate the tofu for at least an hour to enhance the flavors.
4. After marinating, cook the tofu in a frying pan over medium-high heat for about 3 minutes on each side until well browned.
5. Assemble the bowl by placing the cooked wild rice as the base. Arrange the tofu, grated carrots, pea pods, chopped red cabbage, avocado, and nori around the bowl. Pour the remaining dressing over the top and sprinkle with sesame seeds.

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• Miso Soup with Greens and Tofu
• Chickpea Miso Bowl with Portobellos
• Stir Fried Japanese Eggplant with Ginger and Miso Recipe
• Tofu, Grapefruit, and Avocado Salad with Miso-Tahini Dressing
• Ginger Tofu with Pak Choi