Description
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.
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 and freshly ground black pepper to taste
Directions
- In a small bowl, whisk together dressing ingredients until well combined; set aside.
- In a large saucepan, bring 8 cups water to a boil. Add bok choy; cook, uncovered, until bok choy turns bright green, 1-2 minutes. Remove and immediately drop into ice water. Drain and pat dry. Slice in half, lengthwise. Set aside.
- In a large skillet, heat 2 teaspoons oil over medium-high heat. Add tofu, cook until edges are golden brown, 5-7 minutes. Remove from pan, keep warm.
- In the same skillet, heat 2 tablespoons oil over medium-high heat. Add cabbage, cook until tender, 2-3 minutes. Remove to dish with tofu.
- In the same skillet, add remaining tablespoon oil. Cook mushrooms until tender, 2-3 minutes.
- To assemble, divide brown rice between 4 bowls. Top with cooked vegetables and tofu, sliced Daikon, radish and carrots. Drizzle with miso dressing. If desired, sprinkle with sesame seeds, salt and pepper.
