Energizing Japanese Dinner Vegetarian Bowl

Allergens

Soy (in soy sauce and mirin)

Ingredients

• 1 cup sushi rice, cooked
• 8 oz firm tofu, cubed
• 2 cups mixed baby greens
• 1/2 cup edamame, shelled
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pickled radish, sliced
• 1/4 cup cucumber, thinly sliced
• 1/4 cup avocado, sliced
• 1 tablespoon black sesame seeds
• 1 tablespoon white sesame seeds
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon mirin
• 1 teaspoon honey
• 1 lime, juiced
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together the rice vinegar, soy sauce, mirin, honey, and lime juice. Set aside.
2. In a pan over medium heat, cook the tofu until golden brown on all sides. Season with salt and pepper. Remove from heat and set aside.
3. To assemble the bowl, start with a bed of cooked sushi rice. Layer the mixed baby greens, edamame, cherry tomatoes, pickled radish, cucumber, avocado, and cooked tofu on top.
4. Drizzle the dressing over the bowl and sprinkle with black and white sesame seeds. Serve immediately.

Chef’s Insight

This recipe highlights the importance of balance and color in a meal, ensuring both flavor and nutritional value.

Notes

Adjust the dressing according to taste preferences, adding more honey for a sweeter flavor or more soy sauce for a saltier taste.