Miso-Balsamic Tofu Rice Bowl

biggirlssmallkitchen.com

Peter Eimon

subheading: For the tofu:

1 tablespoon Pompeian’s Organic Balsamic Vinegar

1 tablespoon maple syrup

1 tablespoon olive oil

1 tablespoon soy sauce

14 ounces firm tofu, sliced into ½-inch pieces and pressed between kitchen towels to remove moisture

subheading: For the sauce:

¼ cup tahini

1 teaspoon miso

1 teaspoon Pompeian’s Organic Balsamic Vinegar

juice of half a lemon

1 tablespoon maple syrup

2 teaspoons soy sauce

subheading: For the bowls:

A few handfuls of washed lettuce or arugula

2 carrots, washed and julienned

Steamed green beans or another green veggie

4 cups of cooked white rice or another favorite grain

Handful pumpkin or sesame seeds for garnish

Directions at biggirlssmallkitchen.com

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