This bowl is packed with goodness and will satisfy your hunger. The tofu provides protein and the whole grain rice adds complex carbohydrates. Ginseng in the dressing adds flavour and boosts the overall benefits of this meal in a bowl.
Prep Time: 15 minutes
Cook Time: 5 minutes
Makes: 4 servings
Ingredients:
2 tbsp (30 mL) vegetable oil
1 clove garlic, minced
1 pkg (12 oz/350 g) extra-firm tofu, cubed into 1/2-inch (1 cm) pieces
2 tbsp (30 mL) light soy sauce
1 tbsp (15 mL) water
1 tsp (5 mL) cornstarch
3 cups (750 mL) cooked brown rice (warm)
2 cups (500 mL) steamed broccoli florets
2 cups (500 mL) thinly sliced red cabbage
1 ripe avocado, sliced
2 green onions, sliced
Ginseng Vinaigrette:
2 tbsp (30 mL) rice wine vinegar
1 tbsp (15 mL) lime juice
1 tbsp (15 mL) honey
1 1/2 tsp (7 mL) Canadian Ginseng Root Powder
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1/4 cup (60 mL) vegetable oil
Directions:
Ginseng Vinaigrette: Whisk together rice wine vinegar, lime juice, honey, ginseng, garlic, salt and pepper. Whisk in oil until blended.
Heat oil in skillet set over medium heat; sauté garlic for about 1 minute or until fragrant. Add tofu; sauté, turning, for 3 to 4 minutes or until golden brown on all sides.
Whisk together soy sauce, water and cornstarch; add to skillet and sauté for 1 minute. Divide rice evenly among bowls; top each with tofu, broccoli, cabbage, avocado and green onions. Drizzle with vinaigrette.
