Tofu and Wild Rice Bowl

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