Spinach, Tofu, and Brown Rice Bowl
The gingery-garlicky flavor of the brown rice makes a home for the Baked Tofu and spinach.
- Servings: 1
Photography: Bryan Gardner
Source: Whole Living, January/February January/February 2013
- 1/2 cup cooked short-grain brown rice
- 2 teaspoons freshly grated ginger
- 1 minced clove garlic
- 3 cups water
- Coarse salt
- 1/2 cup thinly sliced Baked Tofu
- 1/2 cup baby spinach
- 1 thinly sliced scallion
- 1 tablespoon toasted sesame seeds
In a small saucepan, bring rice, ginger, garlic, and water to a boil. Cook, stirring occasionally, until thickened, about 25 minutes. Season with salt.
Top with tofu, spinach, scallion, and sesame seeds.