Black Forbidden Rice Asian Bowl with Tofu and Miso Cashew Sauce

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Black Forbidden Rice Asian Bowl with Tofu, Miso Cashew Sauce – Healthy, Plant-Based, Gluten-Free, Oil-Free Vegan Recipe

Medium  |  Servings: 4  |  Ready In: 30 minutes |  Yield: about 8 cups

Black Forbidden Rice sets the stage for colorful vegetables and roasted tofu in this healthy Asian bowl.  An oil-free Cashew Miso dressing brings salty-sweet flavor.  You’ll love all of the interesting tastes and textures!  Serve with Asian Adzuki Bean Salad, Detox Salad, or Easy Raw Nori Rainbow Rolls.

Ingredients

For the Black Forbidden Rice Asian Bowl:

  • 3/4 cup Black Forbidden Rice
  • 1 (10-oz) package firm tofu, drained and cut into bite-sized cubes
  • 1 carrot, peeled and cut into half-moons
  • 1 head bok choy, greens and whites separated, thinly sliced
  • 2 tablespoons fresh ginger, minced
  • 1 package (about 2 cups) shiitake mushrooms, stemmed and sliced
  • 2 cups sugar snap peas
  • 1 teaspoon tamari
  • 4 teaspoons Gomasio (for garnish)

For the Oil-Free Miso Cashew Sauce:

  • 1/2 cup roasted cashew pieces, soaked
  • 8 pitted dates (about 1/4 cup or 50 grams)
  • 2 teaspoons (20 grams) Miso paste
  • 3/4 cup (6 ounces) water

How it’s Done:

Preheat your oven to 375.  Line a baking sheet with parchment paper on a nonstick silicon baking mat.

For the Black Forbidden Rice:  Place the rice in a small pot and cover with 1 1/2 cups water.  Cover, bring to a boil, and reduce to simmer.  Simmer until tender, about 20 minutes.  Turn off the heat, fluff with a fork, and place the lid back on.  Keep warm until ready to assemble bowls.

To Roast the Tofu:  Dice the tofu into bite-sized cubes and spread into a single layer on the pre-lined baking sheet. Roast  20-25 minutes, stirring halfway through. Tofu should be golden around the edges. Keep warm until ready to assemble.

To cook the Asian Veggies: Heat a wide saute pan over medium-high heat.  Add the carrot, white stalks of the bok choy, and ginger.  Saute 5-6 minutes, until the ginger and carrots soften.  Add water, as needed to prevent burning or sticking.

Add the shiitake mushrooms and green bok choy leaves.  Saute 5 minutes, until the mushroom soften.

Add the snap peas and tamari.  Saute just until the peas are tender but not losing their bright green color, only 1-2 minutes.  Turn off the heat and keep warm until ready to assemble.

To make the Oil-Free Miso Cashew Dressing: Drain and rinse the soaked cashews.  Place in a blender along with the remaining ingredients.  Puree until smooth.  Add water, if needed, to reach a pourable consistency similar to Caesar dressing.  Taste to adjust seasoning.

To Assemble the Black Forbidden Rice Asian Bowl with Tofu and Miso Cashew Sauce:  Between 4 big bowls, divide the ingredients evenly:  black forbidden rice, roasted tofu, sautéed vegetables, and Miso Cashew Dressing.  Sprinkle with Gomasio.  Serve immediately and enjoy!

Enjoy with Asian Adzuki Bean Salad, Detox Salad, or Easy Raw Nori Rainbow Rolls.

Oil-Free Miso Cashew Dressing – Healthy, Plant-Based, Gluten-Free, Oil-Free Vegan Recipe

Chef’ Katie’s Tips

Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil is the most calorie-dense food. For this recipe, roasted cashews add rich, nutty flavor, while also bringing healthy fiber and key nutrients. You can substitute with other roasted nuts and seeds (pistachios, pumpkin seeds, or ½ an avocado are my favorites). For a less calorie-dense option, swap out the cashews for 1 cup of chickpeas.

Tamari vs. Soy Sauce: Tamari is similar to soy sauce, but it is gluten-free.  If gluten isn’t a concern for you, you can use them interchangeably in recipes.

Soy-Free: If you’re avoiding soy, use Coconut Aminos instead of the tamari.  Replace the tofu with frozen green peas, canned black beans, or  cooked chickpeas.

Raw Version: This Miso Cashew Dressing uses roasted cashews to add a layer of rich, nutty flavor. For a raw version, simply substitute with raw cashews.  Use kelp noodles in place of the black rice.

No time to Soak?  If you didn’t soak your cashews, don’t worry.  Just be sure to use hot water when pureeing the sauce, and let your blender run for a while – sometimes it takes 2 minutes for my cashews to get completely smooth and creamy.

What is Gomasio?  Gomasio is a toasted sesame seed mixture often sprinkled over Japanese dishes as a final “seasoning salt”. It can come in different flavors, including seaweed, roasted garlic, or black sesame.  It’s not necessary, but it adds a lovely pop of flavor to this Asian Bowl.


Nutrition Facts

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 360
% Daily Value *
Total Fat 14 g 21 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 435 mg 18 %
Potassium 822 mg 23 %
Total Carbohydrate 42 g 14 %
Dietary Fiber 8 g 31 %
Sugars 15 g
Protein 22 g 43 %
Vitamin A 248 %
Vitamin C 207 %
Calcium 45 %
Iron 34 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping and Gear List

  • Lotus Foods Gourmet Heirloom Forbidden Rice, 15-Ounce (Pack of 6)
  • KARMA Premium Whole Cashews, Dry Roasted Salted, 8 Ounce
  • SAN-J -TAMARI-REDUCED SODIUM [Gluten Free] (Organic) 10OZ[1PACK]
  • Organic Seaweed Gomasio – Sesame Seeds Seaweed & Sea Salt 3.5 Ounce (100 grams) Jar

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