Dragonboat Rice Bowl with Miso Tofu Dressing
Why I Love This Recipe
If you are unfamiliar with Miso other than in soup form in Japanese restaurants I suggest you get to know it a bit better! Not only does miso give added flavor and gusto to soups, stir fry's and rice bowls, but it's also amazing in salad dressings. The tofu in this dressing makes it really creamy, and is a great alternative to oil.
This miso dressing goes well with a variety of salads and grilled veggies. It is featured here with brown basmati rice and crisp vegetables, for a satisfying vegetarian meal.
Ingredients You'll Need
4 oz (125g) organic firm tofu
3 Tbsp (45 mL) seasoned rice vinegar
2 Tbsp (30 mL) white miso paste
1 Tbsp (15 mL) extra-virgin olive oil
1/4 cup (60 mL) water
1 Tbsp (15 mL) peeled and grated fresh ginger
1 garlic clove, minced
1/4 tsp (1 mL) crushed red chillies
3 cups (750 mL) cooked brown basmati rice
2 large carrots, peeled and cut into matchsticks
2 zucchini, cut into matchsticks
1 bunch green Swiss chard or kale, finely shredded
1 cup (250 mL) alfalfa sprouts
4 green onions, finely chopped
Bunch of cilantro
1 Tbsp (15 mL) toasted sesame seeds
Combine dressing ingredients in blender or food processor. Whirl until very smooth. Add a little more water if needed. Cover and refrigerate until ready to use.
Slightly warm dressing in small saucepan, whisking to keep it creamy. Do not boil.
Place 3/4 cup (180 mL) cooked rice in bowl. Drizzle 2 Tbsp (30 mL) warmed dressing over rice and gently toss to coat. Garnish with carrots, zucchini, and chard. Drizzle with desired amount of remaining dressing and top with sprouts, green onions, generous sprigs of cilantro, and a sprinkle of sesame seeds.