ABOUT THE RECIPE:
HANNAH SAYS: More than a mere rice bowl, this bountiful SMOKY TOFU AND VEGETABLE MULTIGRAIN BOWL features tender mixed grains topped with tofu and an array of vegetables. A sultry, smoky sauce brings the perfect finish.
Makes 4 servings
INGREDIENTS:
MULTIGRAIN BASE
3 cups (720 ml) vegetable stock
1 cup (165 g) brown rice
2⁄3 cup (115 g) quinoa
1⁄3 cup (53 g) wild rice
SMOKY HOISIN SAUCE
½ cup (120 g) hoisin sauce
3 tablespoons (45 ml) water, or more to taste
1 tablespoon (15 ml) rice vinegar
½ teaspoon liquid smoke
½ teaspoon ground ginger
½ teaspoon garlic powder
TO ASSEMBLE
1 (8-ounce [227 g]) package smoked or baked tofu, sliced
1½ cups (180 g) shredded carrots
3 Persian cucumbers or
1 seedless English cucumber, thinly sliced
1 Chioggia or red beet, peeled and thinly sliced
2 avocados, peeled, pitted, and sliced
¼ cup (36 g) toasted sesame seeds
½ cup (15 g) daikon radish
Sprouts
INSTRUCTIONS:
To make the multigrain base, combine the vegetable stock, brown rice, quinoa, and wild rice in a saucepan; bring to a boil over medium-high heat. Place a lid on the saucepan, reduce the heat to low, and simmer until the liquid has been fully absorbed, 35 to 45 minutes. Remove from the heat but leave
the pot covered to keep warm.
To make the sauce, combine the hoisin sauce, water, rice vinegar, liquid smoke, ginger, and garlic powder in a bowl. Stir to blend and thin with more water if needed.
To assemble the bowls, divide the multigrain base among four large bowls; top with the tofu, carrot, cucumber, beet, avocado, sesame seeds, and sprouts. Drizzle the smoky hoisin sauce on top.
Ingredients
Directions
ABOUT THE RECIPE:
HANNAH SAYS: More than a mere rice bowl, this bountiful SMOKY TOFU AND VEGETABLE MULTIGRAIN BOWL features tender mixed grains topped with tofu and an array of vegetables. A sultry, smoky sauce brings the perfect finish.
Makes 4 servings
INGREDIENTS:
MULTIGRAIN BASE
3 cups (720 ml) vegetable stock
1 cup (165 g) brown rice
2⁄3 cup (115 g) quinoa
1⁄3 cup (53 g) wild rice
SMOKY HOISIN SAUCE
½ cup (120 g) hoisin sauce
3 tablespoons (45 ml) water, or more to taste
1 tablespoon (15 ml) rice vinegar
½ teaspoon liquid smoke
½ teaspoon ground ginger
½ teaspoon garlic powder
TO ASSEMBLE
1 (8-ounce [227 g]) package smoked or baked tofu, sliced
1½ cups (180 g) shredded carrots
3 Persian cucumbers or
1 seedless English cucumber, thinly sliced
1 Chioggia or red beet, peeled and thinly sliced
2 avocados, peeled, pitted, and sliced
¼ cup (36 g) toasted sesame seeds
½ cup (15 g) daikon radish
Sprouts
INSTRUCTIONS:
To make the multigrain base, combine the vegetable stock, brown rice, quinoa, and wild rice in a saucepan; bring to a boil over medium-high heat. Place a lid on the saucepan, reduce the heat to low, and simmer until the liquid has been fully absorbed, 35 to 45 minutes. Remove from the heat but leave
the pot covered to keep warm.
To make the sauce, combine the hoisin sauce, water, rice vinegar, liquid smoke, ginger, and garlic powder in a bowl. Stir to blend and thin with more water if needed.
To assemble the bowls, divide the multigrain base among four large bowls; top with the tofu, carrot, cucumber, beet, avocado, sesame seeds, and sprouts. Drizzle the smoky hoisin sauce on top.