Monk Bowl with Asian-Ginger Sauce
Featured in the Honolulu Star-Advertiser on October 29, 2014.
3/4 cup water
1/2 cup low sodium shoyu
1/4 cup rice vinegar
1 tablespoon mirin
1 tablespoon agave nectar
1 teaspoon crushed garlic
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper
2 tablespoons cornstarch
6 to 8 cups assorted chopped vegetables, steamed (i.e. broccoli, carrots, asparagus, bok choy, and kale)
1 1/2 cups uncooked brown rice, cooked
1 to 2 cups sautéed tofu cubes
1 1/2 cups canned kidney or black beans, rinsed and drained (optional)
For sauce, combine all ingredients in saucepan and whisk until smooth. Over medium-high heat, bring to a boil while stirring. Cook to reduce and thicken sauce; stirring constantly to prevent burning. Set aside. Makes 1 1/2 cups of sauce.
To assemble monk bowl, place 1 or 2 scoops of rice in individual serving bowls. On top rice, layer steamed vegetables, tofu and beans and top with about 2 tablespoons of sauce. Serve hot. Makes 4 servings.
Approximate Nutrient Analysis per serving (7 cups mixed veggies & 1 1/2 cups tofu not including optional beans):
470 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol,1200 mg sodium, 86 g carbohydrate, 9 g fiber, 9 g sugar, 18 g protein