BROWN RICE SEAWEED BOWL
5 Serving | Prep Time 20 minutes | Total Time 70 minutes
2 Cups of brown rice (short-grain)
3 1/2 Cups water
2 Teaspoons fine grain sea salt
2 Sheets of Little Jasmine Organic Seaweed
6 Ounces extra firm tofu
1 Orange (juiced)
1/2 Lemon (juiced)
2 Tbsp. brown sugar
2 Tbsp. sauce (shoyu, or soy sauce)
2 Tbsp. brown rice vinegar (2 tablespoons)
4 Green onions (chopped)
1 Avocado (peeled, pitted, and thinly sliced)
3 Tbsp sesame seeds (toasted)
Drain the tofu and pat it dry. Cut the block of tofu through the middle to make four 1/4-to 1/2-inch thick pieces of tofu. Two at a time, cook in a dry skillet over medium-high for a few minutes until browned on one side. Flip then cook for another minute or so, until the tofu is firm. Let it cool, enough to handle then cut crosswise into matchsticks. Repeat with the remaining pieces.
Stir in 1/3 cup of the dressing into the rice and add more to taste. Scoop the rice into individual bowls and top with Little Jasmine Organic Seaweed, green onions, tofu, avocado slices, and a sprinkling of sesame seeds.
Simmer the orange juice, lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minutes. Add the shoyu and vinegar. Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.