Miso Tofu and Vegetable Brown Rice Bowl

White miso, tamari, and coconut sugar glazed tofu, sautéed baby bok choy, red cabbage, and sugar snap peas serve with brown rice, topped with chili lime cashews! This recipe makes about enough for 1 person but adjust according to how many you want to feed! 

For the tofu:

1 tablespoon white miso paste

2 tablespoons soy sauce or tamari

1 teaspoon coconut sugar. 

4 ounces organic non-GMO extra firm tofu

Whisk together the miso paste, soy sauce (or tamari), and coconut sugar to combine. Cut tofu into 1-inch thick slices. Place tofu into the miso mixture and let sit for about 5 minutes. Remove from mixture and using side of bowl, scrape off most of the miso mixture from the tofu pieces. Heat a small amount of oil in a non-stick skillet and brown the tofu on each side. 

For the veggies:

1/4 cup roughly chopped baby bok choy

1/4 cup thinly sliced red cabbage

1/4 cup sugar snap peas

1 tablespoon white miso paste

1 to 3 teaspoons soy sauce or tamari (depending on how salty you want it)

1/2 teaspoon sesame oil

For the veggies, heat a small amount of oil in a pan. Add in baby bok choy, red cabbage, and sugar snap peas. Add in the white miso paste, soy sauce or tamari, and sesame oil. Cook the veggies over medium heat until cooked through and lightly browned. 

For the cashews:

1/4 cup raw unsalted cashews

1 teaspoon chili paste

1/2 teaspoon fresh lime zest

 Toss raw cashews with the chili paste and lime zest. 

For the brown rice, cook according to package directions.

Place rice and veggies in a bowl. Top with the tofu, chili lime cashews and some sesame seeds.