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Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing
Ingredients
  • subheading: For the dressing:
  • ¼ cup kimchi coarsely chopped*
  • 3 tablespoons white miso*
  • ½ cup silken tofu or use mayonnaise
  • 7 tablespoons vegetable oil or grapeseed oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar or honey
  • subheading: For the rice bowl:
  • 1 box firm tofu drained and cut into 1-inch cubes
  • 1 pound fresh broccoli
  • 3 tablespoons vegetable oil divided
  • 1 teaspoon kosher salt divided
  • 1 teaspoon gochugaro or ½ teaspoon red pepper flakes
  • 3 cups cooked rice or any grain of your choice
  • subheading: Optional additions:
  • Shredded carrots
  • Thinly sliced purple cabbage
  • Toasted sesame seeds
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