INGREDIENTS:
- 1 cup brown rice
- 1 avocado, sliced
- 4 pieces extra-firm tofu, cut into 1-inch cubes
- 1/4 cup canola oil
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons white miso (soybean paste)
- Kosher salt
- Sliced red chilies, for serving
METHODS OF PREPARATION:
- Cook the rice according to the package directions.
- Meanwhile, heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the tofu with ½ teaspoon salt. Cook, tossing occasionally, until golden, 12 to 15 minutes.
- Combine the vinegar, soy sauce, miso, and the remaining 2 tablespoons of oil in a small bowl.
- Serve the tofu, beans, avocado, and chilies over the rice, drizzled with the dressing.
