Brown rice bowl with enoki, bok choy and tofu
This delicious rice bowl is super nutritious! It has a lot of fiber and is rich in vitamins and minerals. I have used a good quantity of Enoki mushrooms in this bowl because they are highly nutritious being rich in vitamin B and other useful minerals like selenium, phosphorous and iron. They also have important amino acids that help improve the immune system. Enoki mushrooms have been used for centuries in Asian culture for medicinal purposes, as a remedy for high blood pressure, stomach ailments, high cholesterol and liver disease. The bok choy an equally nutrient rich asian vegetable provides an abundant amount Vitamin A and C in this bowl. In fact one cup of bok choy is sufficient for your daily requirement for both vitamins.
Ingredients :
1 cup Non-GMO tofu cubed
4 cups organic bok choy
1 cup scallions
2 bunches coriander leaves
3 bunches of enoki mushrooms
1 large red chilli sliced
1 tbsp sesame seeds toasted
3 garlic cloves
2 tbsp thinly sliced ginger
1 tbsp sesame oil
Pink himalayan salt
Prep for the rice bowl
Sauce :
1 tsp miso paste
1 tsp sesame seed oil
1 tsp mirin
1 tsp soy sauce
1 tsp ume shiso (plum vinegar)
Rice :
1 cup brown rice or 3 cups cooked brown rice
2 tbsp onion chopped
3 garlic cloves
2 big green chilli
Pinch of himalayan
Method :
Slice the bok choy, scallions, garlic and ginger
Cut the tofu in cubes
Lightly cook the tofu in sesame oil
Remove the cooked tofu and put aside
Add garlic and ginger to the same oil and cook until soft
Throw in the mushrooms, scallions and sliced red chilli pepper
Toast sesame seeds in another frying pan
Boil water in a saucepan and add a tsp of himalayan salt
Once boiled throw in the bok choy for 5 seconds and then once blanched remove it and strain the water
Cook the brown rice once the garlic and onion have been sautéd with the ingredients above
Once cooked mix the rice, tofu and vegetables in a wok
Add the sesame seeds and coriander leaves
Pour the sauce over the mixture and give it a toss!
Brown rice bowl