Sushi Bowls (with Tofu)

Total Time: 42 mins Preparation Time: 15 mins Cook Time: 27 mins

Ingredients

• Servings: 4
• 2 cups water
• 1 cup brown rice or 1 cup jasmine rice or 1 cup rice
• 1 cup shelled edamame, frozen
• 3 sheets nori, seaweed wrappers
• 2 teaspoons canola oil or 2 teaspoons peanut oil
• 1 (14 ounce) package extra firm tofu
• 1 medium carrot, shredded
• 1 pickling cucumber, peeled and diced
• 1 ripe avocado, cubed
• 1/2 cup orange juice
• 1 tablespoon sesame oil
• 1 tablespoon unseasoned rice vinegar
• 2 teaspoons minced fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons soy sauce
• 2 tablespoons sesame seeds

Recipe

• 1 place water and rice in a medium saucepan (as salt as needed). bring to a boil, reduce heat, and simmer, covered, until tender, about 25 minutes. remove from heat, drain any excess water, fluff, and let cool.
• 2 while rice cooks, in a separate saucepan, prepare edamame according to package directions. drain and set aside.
• 3 heat a large nonstick skillet over medium heat. add nori sheets to the pan, one at a time, and toast until fragrant, about 30 to 45 seconds per side. set nori aside, raise heat to medium-high and add oil to skillet. drain tofu and pat dry. cut the block lengthwise into 4 equal pieces, seasoning with salt and pepper as necessary. cook tofu slices until golden, about 4 minutes per side. let cool enough to handle; then cut each slice lengthwise into 4 pieces; then cut the bunch in half crosswise.
• 4 place cooled rice in a large bowl and toss with edamame, tofu, carrot, cucumber and avocado. crumble or coarsely chop nori and add to the bowl.
• 5 toss dressing with rice mixture. divide among 4 serving bowls and garnish with sesame seeds. serve at room temperature.
• 6 to make the dressing: place orange juice, sesame oil, rice vinegar, ginger, red pepper flakes, and soy sauce in a blender and blend until combined. alternately, place in a jar with a tight fitting lid and shake well until blended.