Grilled Shrimp and Tofu Rice Bowls | RICARDO

Ingredients

• 2 cups (400 g) long-grain brown rice, rinsed and drained
• 3 cups (750 ml) water
• 1/2 lb (225 g) firm tofu, patted dry and cut into 1/2-inch (1 cm) thick slices
• 3/4 lb (340 g) cooked medium-sized shrimp (31/40), shelled and deveined (see note)
• 3 tbsp (45 ml) rice vinegar
• 3 tbsp (45 ml) mirin
• 2 tbsp finely chopped fresh dill
• 4 tsp (20 ml) fish sauce
• 1 tbsp (15 ml) olive oil
• 2 tsp (10 ml) sambal oelek
• 2 Lebanese cucumbers, cut in half lengthwise and sliced
• 1 large mango, cut into sticks
• Fresh mint leaves (optional)