I don’t often take shortcuts in the kitchen, using prepackaged foods to get a meal on the table more quickly. But when a locally-made product is delicious, organic, and devoid of unpronounceable ingredients, I’m willing to make an exception.
For today’s dish, I used Hodo Soy’s Five-Spice Tofu Nuggets. Cubes of their housemade firm tofu are fried in soybean oil, then braised in water, apple juice, tamari, and five-spice powder. They’re full of flavor, not too salty, and a perfect addition to this brown rice bowl, adding a little protein and chew.
The rice bowls and their accompanying sauce couldn’t have been easier to put together. The only cooking invovled simmering a pot of short-grain brown rice and heating up the Tofu Nuggets in a skillet until warmed through and lightly browned. Soy Sesame Sauce requires no heat whatsoever — you just whisk the ingredients together until combined.
Oh, and feel free to use whatever your favorite vegetables happen to be. For this rice bowl, the produce drawer yielded carrots, red cabbage, and some mini sweet peppers. Anything with a little crunch would be great — next time I might try some radishes or thinly-sliced romaine lettuce. Just cut or julienne slice your veggies, arrange them on top of the rice, and spoon some Soy Sesame Sauce over the top. Add some sliced avocado and fresh cliantro, and you’ve got a colorful, healthy meal.
Soy Sesame Sauce (printer-friendly version)
makes about 3/4 C.
1. Mix all ingredients together in a small bowl until fully combined.