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- Makes 14 cups
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Smoky grilled bok choy, shiitake mushrooms, and strips of creamy tofu are the stars of these hearty all-season grain bowls. (Feel free to grill indoors using a grill pan or outside on the BBQ.) A homemade ponzu sauce brushed on the veggies and tofu before grilling lends citrusy umami notes, while a bed of brown rice and edamame adds chewy goodness. A medley of crunchy fresh veggies, Thai basil, and sliced red chiles adds a refreshing lift. Drizzle with a splash of ponzu sauce for a flavor-packed meal, loaded with good-for-you ingredients.
Tip: If your shiitake mushrooms are small, use a grill basket so they don’t fall through the grate. If you don’t have shiitake mushrooms, feel free to use another variety, such as baby bella, white button, cremini, or portobello.
For more inspiration, check out these other tasty ideas:
- Vegan Soba Noodle Salad
- Ponzu Noodle Salad
- Gluten-Free Thai Noodle Bowls with Bok Choy and Peanut Sauce
- Bok Choy in Ginger-Garlic Sauce
By Ellen Boeke,
Ingredients
- ¼ cup coconut aminos or reduced-sodium tamari sauce
- ¼ cup orange juice
- ¼ cup brown rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons date molasses or packed brown sugar
- 2 teaspoons toasted sesame seeds
- 2½ cups low-sodium vegetable broth or water
- 1 cup short grain brown rice
- 2 cups fresh or thawed frozen shelled edamame
- 1 14-oz. package extra-firm tofu
- 8 oz. fresh shiitake mushrooms, stems removed
- 8 heads bok choy or 1 lb. fresh chard, stems removed if desired
- 2 cups thinly sliced cucumber
- 1 cup coarsely shredded daikon radishes
- 1 cup sliced spring onions or scallions
- ¼ cup chopped fresh Thai basil
- 1 to 2 fresh red chiles, stemmed and sliced
Instructions
- To make ponzu sauce, in a small bowl whisk together coconut aminos, orange juice, brown rice vinegar, lime juice, date molasses, and toasted sesame seeds.
- In a medium saucepan bring vegetable broth to boiling. Stir in rice; reduce heat. Cover and simmer 45 minutes or until rice is tender and liquid is absorbed. Stir in edamame. Cover; let stand 10 minutes.
- Meanwhile, cut tofu in half horizontally to make two thinner planks. Press with paper towels or a clean kitchen towel to remove excess moisture. Grill mushrooms over medium-high about 8 minutes or until browned and tender. Brush tofu and bok choy with some of the ponzu sauce. Grill tofu and bok choy over medium-high 1 to 2 minutes or until tofu is browned and bok choy is tender, turning once and brushing with additional ponzu sauce if needed. Cut mushrooms and tofu into strips. Quarter bok choy.
- Stir mushrooms into rice mixture. In a small bowl toss together cucumber, radishes, onions, basil, and chiles.
- Spoon rice mixture into shallow dishes. Top with tofu and bok choy. Add cucumber mixture. Drizzle remaining ponzu sauce over all.
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