Brown Rice Bowls with Tofu and Shiitake | RICARDO

Name: Brown Rice Bowls with Tofu and Shiitake | RICARDO
Ingredients: 1 1/4 cups (310 ml) water; 3/4 cup (150 g) parboiled long-grain brown rice; 1/4 cup (60 ml) water; 2 tbsp (30 ml) low-sodium soy sauce; 1/4 lb (115 g) fresh shiitake mushrooms, stems removed; 6 oz (170 g) firm tofu, cut into slices ¼ inch (5 mm) thick, slices cut into triangles; 2 tbsp (30 ml) miso, lime, ginger dressing, plus more for serving; 3 baby bok choy, thinly sliced; 1 Lebanese cucumber, sliced on an angle; 1 avocado, ripe but firm, sliced; Roasted sesame seeds, to taste

www.ricardocuisine.com

This simple power bowl recipe is perfect for summer. It includes brown rice, soy sauce-marinated tofu, and a ginger, lime and miso dressing.

Keywords

kraft salad dressing
healthy bowl recipes
light meal ideas for dinner
summer recipes
bowl recipes
asian recipes
vegetarian recipes
easy tofu recipes
brown rice recipes
shiitake mushroom
mushroom recipes
asian salad dressing
recipes with ginger
miso
recipes with limes

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Ingredients

1 1/4 cups (310 ml) water
3/4 cup (150 g) parboiled long-grain brown rice
1/4 cup (60 ml) water
2 tbsp (30 ml) low-sodium soy sauce
1/4 lb (115 g) fresh shiitake mushrooms, stems removed
6 oz (170 g) firm tofu, cut into slices ¼ inch (5 mm) thick, slices cut into triangles
2 tbsp (30 ml) miso, lime, ginger dressing, plus more for serving
3 baby bok choy, thinly sliced
1 Lebanese cucumber, sliced on an angle
1 avocado, ripe but firm, sliced
Roasted sesame seeds, to taste