1 package of Nasoya Teriyaki TofuBaked, cut into ½-inch cubes
4 small seedless cucumbers, julienned
pickled ginger, for garnish
black sesame seeds, for garnish
Instructions
Cook the brown rice according to package directions. Meanwhile, in a small bowl, whisk together the lime juice, rice vinegar, sugar, and soy sauce until well combined. As soon as the rice is done cooking, toss it with half of the dressing. Set aside.
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the string beans and edamame to the pan, along with the remaining dressing. Saute until just tender and edamame is heated through, about 5-6 minutes. Season to taste with salt and black pepper. Add in the tofu and saute until warmed through, about 2-3 minutes.
Divide the brown rice among 6 bowls. Top with the vegetable mixture, cucumber slivers, pickled ginger, and black sesame seeds. Serve with soy sauce on the side.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/01/vegetarian-sushi-rice-bowl.html