Ingredients: Directions:
| 1 | Cup | Wild Rice Blend | Step 1 – Remove Tofu from package, wrap in paper towels, place on a plate and put something heavy like a skillets or book on top for about 30 minutes, pressing out the liquid. |
| 8 | Ounce | Baby Bok Choy | |
| 1 | Package | White Beech Mushrooms | Step 2 – While the tofu sits, cook the rice according to the package (about 45 min) and make marinade. In a medium bowl whisk together the soy sauce, honey, grated ginger, crushed garlic, red pepper flakes and sesame oil. |
| 1/2 | Cup | Shredded Carrots | |
| 1 | Package | Extra Firm Tofu | |
| 4 | Ounce | Kimchi | Step 3 – Cut tofu into bit-sized cubes and toss in the marinade. Allow to sit for 30 minutes. |
| 1 | Medium | Avocado | |
| 2 | Tablespoons | Soy Sauce or Tamari (GF) | Step 4 – In a medium size skillet, heat the EVOO and once it is nice and hot add the tofu and sear, flipping till all sides are nice and browned. Remove tofu and add the Beech Mushrooms, tossing. |
| 1 | Tablespoon | Honey | |
| 1 | Tablespoon | Grated Fresh Ginger | |
| 2 | Clove | Garlic (minced) | Step 5 – In a Small pan bring some water to a boil. Chop or leave whole, only removing the base of the Bok choy and blanch in the hot water for 5 minutes. |
| 1/4 | Teaspoon | Red Pepper Flakes | |
| 1 | Tablespoon | EVOO | Step 6 – In a low sided bowl place clockwise, a scoop of rice, tofu, Bok Choy, mushrooms, shredded carrots, kimchi, and 1/4 of an avocado (sliced). Garnish with diced green onion and sesame seeds. |
| 1 | Teaspoon | Sesame Oil | |
| 2 | Sprig(s) | Green Onion (diced) | |
| 1 | Teaspoon | White or Black Sesame Seeds |
