Ingredients

• MISO DRESSING:
• 4 tablespoons white miso paste
• 4 tablespoons rice vinegar
• 4 teaspoons toasted sesame oil
• 3 teaspoons mirin (sweet rice wine)
• 1 to 2 teaspoons garlic chili oil or chili crunch
• 1 teaspoon soy sauce
• TOFU BOWL:
• 4 small bunches baby bok choy
• 5 tablespoons olive oil, divided
• 3 packages (7 ounces each) teriyaki flavored tofu, cubed
• 2 cups shredded cabbage
• 8 ounces Shimeji or Enoki mushrooms, trimmed
• 4 cups cooked brown rice
• 1/2 cup julienned daikon radish
• 1 cup sliced radishes
• 1 cup julienned carrot
• 2 tablespoons sesame seeds, toasted, optional
• Salt and freshly ground black pepper to taste

Directions

1. In a small bowl, whisk together dressing ingredients until well combined; set aside.
2. In a large saucepan, bring 8 cups water to a boil. Add bok choy; cook, uncovered, until bok choy turns bright green, 1-2 minutes. Remove and immediately drop into ice water. Drain and pat dry. Slice in half, lengthwise. Set aside.
3. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add tofu, cook until edges are golden brown, 5-7 minutes. Remove from pan, keep warm.
4. In the same skillet, heat 2 tablespoons oil over medium-high heat. Add cabbage, cook until tender, 2-3 minutes. Remove to dish with tofu.
5. In the same skillet, add remaining tablespoon oil. Cook mushrooms until tender, 2-3 minutes.
6. To assemble, divide brown rice between 4 bowls. Top with cooked vegetables and tofu, sliced Daikon, radish and carrots. Drizzle with miso dressing. If desired, sprinkle with sesame seeds, salt and pepper.