Tofu and Avocado Rice Bowl
Ingredients
- 1 cup brown rice
- 1/4 cup canola oil
- 14 ounces extra-firm tofu, cut into 1-inch pieces
- kosher salt
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons white miso (soybean paste, found in the refrigerated section of the supermarket)
- 1 15.5-ounce can pinto beans, rinsed
- 1 avocado, sliced
- sliced scallions and sliced red chilies, for serving
Organization Tags
Tags easily organize your Recipe Library
Comments