Ingredients
1 cup whole grain rice
¼ cup low sodium soy sauce
1 tablespoon freshly grated ginger
2 garlic cloves, minced
1 lb firm tofu, drained and pressed, then cut into 1-inch cubes
6 scallions, chopped
12 ounces fresh spinach
1 cup kimchi (or steamed vegetables)
2 large carrots, julienned
Dressing:
2 tablespoons miso paste
2 tablespoons toasted ground sesame seeds
1 tablespoon low sodium soy sauce
¼ cup water
Optional garnishes:
Chopped green onions
Sesame seeds
Five spice powder
Preparation
Cook 1 cup whole grain rice according to directions in a pressure cooker or on the stove. Make dressing by blending miso, sesame seeds, soy sauce and water until smooth. While the rice is cooking, whisk soy sauce, ginger, and garlic in a large bowl. Add tofu and toss to coat evenly with marinade. Set aside for 15 minutes. While the tofu is marinating, bring a large pot filled with 2 inches of water and set with a steamer basket to a boil. Heat a medium skillet on medium-high heat. When hot, add green onions and stir fry 2 minutes until tender. Add water or white wine to keep from sticking. Add tofu and stir fry another 3-4 minutes until tofu is lightly browned. Meanwhile, steam the spinach 2-3 minutes until tender and wilted. Divide rice between four bowls. Divide the tofu, spinach, kimchi, and carrots evenly between the bowls. Drizzle with dressing. Garnish as desired.
