• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Eat Some Wear Some

  • Recipes
  • Glossary
  • Kitchen Guides
  • About Me
  • Bread Baking Basics

Miso Tofu & Brown Rice Bowl

February 27, 2015 by Chrissy Leave a Comment

misotofubowl

I rarely eat tofu and even more rarely cook with it. Or never. But last week I met my husband Chris for dinner at this great new food court that he gets at least one of the three meals a day eaten at his desk. I made a beeline for Blue Ribbon Sushi for my favorite spicy tuna roll. Chris got a bowl with some tuna poke, soba noodles, and marinated tofu – thinking it was like the healthiest thing ever. And it might have been…except for the globs of oil coating everything.

I knew I could make something so much healthier AND far more delicious. This week I set out to prove myself right (which i like doing on occasion). Although I have yet to get peanut gallery approval, my trusty next-in-line taste testers were at the ready (thanks Mom and Sal!!).

tofu

marinatetofu

edamame

For the edamame, try making it this way for a somthin extra!

radishes

misotofubowl2

Print
Miso Tofu & Brown Rice Bowl
Yield: Serves 4
 
Ingredients
  • 8oz firm tofu
  • 2 tbl miso paste
  • 2 tbl dijon mustard (or chinese mustard if you want a little more kick)
  • ½ cup soy sauce
  • 2 cloves garlic
  • ½ inch piece fresh ginger
  • 1 cup brown rice
  • 2 tbl toasted sesame oil
  • 2 cups edamame (frozen works great, just thaw on the counter for 30min to an hour)
  • 1 avocado
  • radishes, thinly sliced
  • black sesame seeds for garnish
Instructions
  1. Marinate the tofu: whisk together miso paste, mustard, and soy sauce. Peel garlic and ginger, chop in large pieces (so you can fish them out later on), and add to marinade. Cut tofu into bite-size cubes, coat with marinade and put into the fridge anywhere from an hour to a few days - i think 1-2 days is the sweet spot but do what works with your schedule.
  2. Cook rice according to package instructions.
  3. Heat sesame oil in a large nonstick skillet and just before it starts to smoke throw in the edamame. Don't stir for a minute or two to allow some charring. Stir and let sit again. Season with salt and pepper then remove from the heat and set aside until ready to serve.
  4. Let tofu come to room temp and remove the garlic and ginger pieces. Slice the avocado and season with salt and pepper.
  5. To Serve: Place some rice in a bowl and arrange toppings - feel free to spoon some of the marinade on there (this is for real miso lovers).
3.2.2925

 

Still hungry for more?

Make ahead mix and match summer saladSummer Farro Salad / Stir-Fry Falafel with Tahini Yogurt Cucumber & Avocado Soup Asian Chicken Salad

Filed Under: Main Dish Tagged With: 2015 top ten, grain bowl, health bowl

Previous Post: « Chicken Tikka Masala
Next Post: Parmesan Broth »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

stay in the loop

  • Facebook
  • Instagram
  • Pinterest

Search Recipes

Glossary Terms

  • Basil
  • Achiote Paste/ Powder
  • Lovage
  • Cinnamon (also Vietnamese Cassia Cinnamon)
  • Gochugaru
  • Cooking Glossary

Footer

stay in the loop

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress