Grilled Bok Choy, Tofu, and Mushrooms with Brown Rice and Ponzu Sauce Recipe
Smoky grilled bok choy and creamy tofu sit atop these hearty grain bowls, with ponzu sauce adding bright flavor. Get the recipe!
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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
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