Japanese Brown Rice with Hijiki, Tofu, and Vegetables Recipe - Forks Over Knives

Ingredients

• ¼ oz. hijiki seaweed (2 tablespoons)
• 1 14- to 16-oz. block firm tofu, cut into 1-inch cubes
• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 cups short grain brown rice
• 3½ cups low-sodium vegetable broth
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• ¼ teaspoon fine sea salt
• 4 oz. fresh shiitake mushrooms, stems removed, caps sliced
• ½ cup sliced carrot
• ½ cup chopped daikon radish