Tofu Buddha Bowl With Miso Dressing
For the Tofu Bowl:
1 1/2 cups cooked brown rice
5 tablespoons Extra Virgin olive oil, divided
6 small bunches tok (or bok) choy
3 (7-ounce) packages teriyaki flavored tofu, cut into 1/2-inch dice
2 cups white cabbage, shredded
8 ounces pippin mushrooms, trimmed
1/2 Daikon radish, cut into matchsticks
1 bunch radishes, thinly sliced
1 large carrot, cut into matchsticks
2 tablespoons white sesame seeds, lightly toasted, for garnish (optional)
salt to taste
pepper to taste
For the Miso Dressing:
4 tablespoons white shiro miso paste
4 tablespoons rice wine vinegar
3 teaspoons mirin
4 teaspoons toasted sesame oil
1 teaspoon soy sauce
2 teaspoons garlic chili oil
For the Bowl: Fill a medium stockpot half full with water and place over high heat. When boiling, add the tok choy and blanch for about 1 minute until a vibrant green. Drain, and rinse with cold water to stop the cooking process. Set aside.
Place a large cast iron skillet over medium-high heat. Add 2 teaspoons of olive oil and when hot but not smoking, add the tofu, season with salt and pepper and cook, turning occasionally until golden brown all over, about 6-7 minutes. Note: if you do not have a very large pan, work in batches when cooking the tofu to prevent overcrowding. Place on a plate and set aside.
Wipe out the skillet and add two additional teaspoons of olive oil and place back over medium-high heat. When hot, add the cabbage, season with salt and pepper and sauté until softened, about 1-2 minutes. Place the cabbage on the plate with the tofu and place the pan back on the stove.
Add the last teaspoon of olive oil to the pan and turn the heat to medium. Once hot, add the mushrooms, season with salt and pepper and cook, without disturbing for about 1-2 minutes. Remove from the heat and set aside.
For the Miso Dressing: In a small mixing bowl add the miso, rice vinegar, mirin, sesame oil, soy sauce, and garlic chili oil. Whisk until blended and set aside.
To assemble: Place some brown rice in the desired serving bowls. Top with generous scoops of tok chow, tofu, cabbage, mushrooms, Daikon radish, radishes and carrots. Drizzle the miso dressing over the filled bowls. Garnish with toasted sesame seeds.