Tofu and Veggie Buddha Bowl With Miso Dressing Recipe: How to Make It
This is a healthy, colorful, one-bowl meal for those looking to mix things up in the kitchen. It's loaded with cabbage, mushrooms, radishes and carrots. Serve either warm or at room temperature....
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
Ingredients
- 4 tablespoons white miso paste
- 4 tablespoons rice vinegar
- 4 teaspoons toasted sesame oil
- 3 teaspoons mirin (sweet rice wine)
- 1 to 2 teaspoons garlic chili oil or chili crunch
- 1 teaspoon soy sauce
- 4 small bunches baby bok choy
- 5 tablespoons olive oil, divided
- 3 packages (7 ounces each) teriyaki flavored tofu, cubed
- 2 cups shredded cabbage
- 8 ounces Shimeji or Enoki mushrooms, trimmed
- 4 cups cooked brown rice
- 1/2 cup julienned daikon radish
- 1 cup sliced radishes
- 1 cup julienned carrot
- 2 tablespoons sesame seeds, toasted, optional
- Salt
- freshly ground black pepper
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