Grilled Bok Choy, Tofu, and Mushrooms with Brown Rice and Ponzu Sauce Recipe - Forks Over Knives

Ingredients

• ¼ cup coconut aminos or reduced-sodium tamari sauce
• ¼ cup orange juice
• ¼ cup brown rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons date molasses or packed brown sugar
• 2 teaspoons toasted sesame seeds
• 2½ cups low-sodium vegetable broth or water
• 1 cup short grain brown rice
• 2 cups fresh or thawed frozen shelled edamame
• 1 14-oz. package extra-firm tofu
• 8 oz. fresh shiitake mushrooms, stems removed
• 8 heads bok choy or 1 lb. fresh chard, stems removed if desired
• 2 cups thinly sliced cucumber
• 1 cup coarsely shredded daikon radishes
• 1 cup sliced spring onions or scallions
• ¼ cup chopped fresh Thai basil
• 1 to 2 fresh red chiles, stemmed and sliced