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)


  1. For sauce, combine all ingredients in saucepan and whisk until smooth.
  2. Over medium-high heat, bring to a boil while stirring.
  3. Cook to reduce and thicken sauce; stirring constantly to prevent burning.
  4. Set aside.

Makes 1 1/2 cups of sauce.

  1. To assemble monk bowl, place 1 or 2 scoops of rice in individual serving bowls.
  2. On top rice, layer steamed vegetables, tofu and beans and top with about 2 tablespoons of sauce.
  3. 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


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