Brown Rice Bowls with Steamed Tofu
Serves two with plenty of leftovers
- 1 cup brown rice
- 1 pound extra-firm tofu, drained, pressed and cut into large cubes
- 2 zucchinis, sliced into ½ inch thick slices
- 1 teaspoon of grapeseed oil
- 2 cloves of garlic, peeled and chopped finely
- 2 red peppers, sliced
- ½ pound of baby spinach, rinsed
- For serving:
- Miso of your choice
- Sesame or sesame chili oil
- Sesame seeds
Rinse the brown rice. Place it in rice cooker and follow instructions (most rice cookers require adding enough water to cover the rice by about an inch and a half) to cook brown rice. Half an hour before the rice is ready (most rice cookers take about an hour and forty five minutes for a cup of brown rice, but check the instructions), add an additional half cup of water and layer the pressed tofu on top of the rice. Layer the zucchini on top of the tofu and close the rice cooker or return cover to pot. When rice, tofu and zucchini are almost ready (about half an hour after adding the tofu and zucchini), heat grapeseed oil in a large sauté pan or wok, and add the chopped garlic. Cook garlic for 30 seconds, and add red peppers, tossing with tongs and sauté for 30 seconds, until just softened but still firm and crispy. Add spinach, put a lid on the pan, and turn heat off. After a minute, take lid off and toss spinach with red peppers until spinach is wilted. Serve up rice, tofu, zucchini and stir-fry, top with miso and, if desired, a bit of sesame oil or chili sesame oil and sesame seeds.
You can follow this method when making rice on the stove. Adjust timing based on stovetop instructions for cooking brown rice. If you do not tolerate tofu, substitute cooked chickpeas for the tofu. If you add them at the same time as the zucchini, they will get deliciously soft by the time you serve up the meal.
Valerie from City|Life|Eats writes about all the things she loves on her blog, including delicious eats, yoga, farmer's markets, eco-fashion and mindful living. You can connect with Valerie on Twitter or Facebook.
Photo credit: Valerie