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).
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/miso-tofu-brown-rice-bowl/