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December 30, 2013

Teriyaki Tofu Rice Bowl

by Anne Paddock

Teriyaki Tofu Rice Bowl is a staple in our home and a dish I make at least once a week. Inspired by The Happy Herbivore‘s recipe for Hawaiian Chickpea Teriyaki, this dish came about one night when everyone in the house had something to say about what ingredients they wanted in a rice bowl. Trying to please the whole group, I made a big bowl of brown rice and then put all the ingredients on the counter top buffet style so each person could make the bowl they wanted. What happened was surprising – everyone wanted all the toppings so we decided to call the dish Teriyaki Tofu Rice Bowl. It’s a winner.DSC_0074

The recipe seems complicated with all the separate pieces but it’s actually very easy and tastes amazing when combined at mealtime.

Rice

  • 1 cup of Lundberg Countrywild Rice (or the rice of your choice)
  • 2 cups of water

Cook the rice according to the directions on the bag. If using Lundberg Countrywild Rice, place the water into a pan, add the rice and bring to a boil. Stir, turn down the heat to low, cover and cook for 45 minutes. Remove from the heat, let sit for 5-10 minutes and then fluff right before serving.

Tofu

  • 1 14-ounce container of organic extra-firm tofu, pressed (to get the water out) and cut into 1 inch square pieces
  • 1 teaspoon coconut or canola oil (or the oil of your choice)
  • 2 tablespoons Teriyaki Sauce (I use Premier Japan which is available at Whole Foods)

Place the oil and Teriyaki sauce in a large non-stick frying pan. Stir to blend and set the heat at high.

When the sauce blend starts to bubble, add the tofu and turn the heat down to medium-high (the heat has to stay somewhat high in order for the tofu to brown). In 3-4 minutes (check the underside to see if the tofu has browned), take a spatula and gently turn the tofu over and cook the other side until browned (3-4 minutes). Remove from heat and transfer to a serving bowl.

Beans

  • 1 15-ounce container of Garbanzo Beans (I use Fig Foods or Eden organic beans), drained and rinsed
  • 1/4 cup of Teriyaki Sauce
  • 1 tablespoon Szechuan Spicy Sauce
  • 1 tablespoon raw organic sugar

Blend the sauces and sugar in a large non-stick frying pan. Add the beans and stir to completely blend. Turn the heat on medium and cook for 7-8 minutes until the liquid is absorbed. Remove from the heat and transfer to a serving bowl.

Pineapple Mango Salsa

  • 1 cup of fresh pineapple, cut into bite-size pieces
  • 1 mango, cut into bite-size pieces
  • 1 large navel orange,peeled, skinned and chopped into bite-size pieces
  • 2 tablespoons chopped red onion
  • 1 tablespoon chopped fresh cilantro

In a serving bowl, blend all the ingredients.

Toppings

  • 1 head of broccoli, cut into small bite-sized pieces (stems included), steamed
  • 1 Haas Avocado, cut and chopped into pieces
  • 1/2 lime, sliced into 4 wedges (optional)
  • Salt and Pepper, to taste

Line the bowls across the counter top or on a buffet table. Place rice into the bottom of each bowl and cover with the toppings of your choice:  beans, tofu, broccoli, salsa, and avocado. Pass the lime slices to squeeze on top. Makes 4 servings.

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