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!