Asian-Inspired Rice Bowls
Ingredients
- 2 cups dry Brown rice
- 14 oz block Firm tofu Pressed and cubed.
- 2 cups Frozen edamame Shelled.
- 3 cups Broccoli Florets.
- 2 large Carrots Julienned.
- 3 tbsp Low sodium soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 1 tbsp Fresh ginger Grated.
- 2 tbsp Sesame seeds For topping.
- 4 Green onions Sliced.
Steps
- Cook brown rice according to package directions.
- Press tofu for 15 minutes, then cube and toss with 1 tbsp soy sauce.
- Bake tofu at 400°F (200°C) for 25 minutes until crispy, flipping halfway.
- Steam broccoli for 5 minutes and boil edamame for 3 minutes.
- Make dressing by whisking together remaining soy sauce, rice vinegar, sesame oil, and ginger.
- Divide rice, crispy tofu, broccoli, edamame, and carrots into 5 meal prep containers.
- Top with sesame seeds and green onions.
- Store dressing separately and refrigerate for up to 5 days.
Nutrition Info (per serving)
| Calories | 445 kcal |
| Protein | 22 g |
| Carbohydrates | 62 g |
| Fat | 12 g |
| Fiber | g |
| Sugar | g |