Black Forbidden Rice Asian Bowl with Tofu and Miso Cashew Sauce
Facebook0Twitter0Linkedin0Email0X Yummly0 print Medium | Servings: 4 | Ready In: 30 minutes | Yield: about 8 cups Black Forbidden Rice sets the stage for colorful vegetables and roasted tofu in this healthy Asian bowl. An oil-free Cashew Miso dressing brings salty-sweet flavor. You’ll love all of the interesting tastes and textures! Serve with Asian Adzuki Bean Salad, Detox Salad, or Easy Raw Nori Rainbow Rolls. Ingredients For the Black Forbidden Rice Asian Bowl: 3/4 cup Black Forbidden Rice 1 (10-oz) package firm tofu, drained and cut into bite-sized cubes 1 carrot, peeled and cut into half-moons 1 head bok choy, greens and whites separated, thinly sliced 2 tablespoons fresh ginger, minced 1 package (about 2 cups) shiitake mushrooms, stemmed and sliced 2 cups sugar snap peas 1 teaspoon tamari 4 teaspoons Gomasio (for garnish) For the Oil-Free Miso Cashew Sauce: 1/2 cup roasted cashew pieces, soaked 8 pitted dates (about 1/4 cup or 50 grams) 2 teaspoons (20 grams) Miso paste 3/4 cup (6 ounces) water How it’s Done: Preheat your oven to 375. Line a baking sheet with parchment paper on a nonstick silicon baking mat. For the Black Forbidden Rice: Place the rice in a small pot and cover with 1 1/2 cups water. Cover, bring to a boil, and reduce to simmer. Simmer until tender, about 20 minutes. Turn off the heat, fluff with a fork, and place the lid back on. Keep warm until ready to assemble bowls. To Roast the Tofu: Dice the tofu into