Green Buddha Bowl

So much flavor and texture it's ridiculous!  I know this is going to be an instant summer classic at our house!

Also, my friend Becki from Detroit (who lives in LA now) makes beautiful ceramics and I was lucky enough to get one of her bowls (as seen here).  Check her out - bxceramics!

INGREDIENTS

1 ¼ cups short-grain brown rice or long-grain brown rice, rinsed
1 ½ cups frozen shelled edamame
1 ½ cups trimmed and roughly chopped snap peas
1 to 2 tablespoons soy sauce, to taste
4 cups chopped red cabbage & your preferred lettuce (I pick my salad mix up from Golgi Farm at the Milford Farmer's Market)
2 ripe avocados, halved, pitted and thinly sliced into long strips (sliced just before serving)
Extra Firm Tofu
3 Tbsp Chosen Foods Ginger Soy dressing with Avocado Oil (or any of your favorite ginger garlic dressings)
1 small cucumber, very thinly sliced
Thinly sliced green onion
Toasted sesame oil, for drizzling
Black sesame seeds

DIRECTIONS

• Drain the tofu and wrap in paper towel.  Set something heavy on it (I use my Dutch Oven) and let the water soak into the paper towel for about 20 minutes. 
• White the tofu is draining, bring a large pot of water to boil (ideally about 4 quarts water). Once the water is boiling, add the rice and continue boiling for 25 minutes.
• Add the edamame and cook for 3 more minutes (it’s ok if the water doesn’t reach a rapid boil again).
• Add the snap peas and cook for 2 more minutes.
• Drain well, and return the rice and veggies to the pot. Season to taste with 1 to 2 tablespoons of soy sauce, and stir to combine.
• Cut the tofu into 1” thick cubes
• Heat a dry frying pan and dry-fry each cube for about 1 ½ minutes on each side of the cubes.
• Turn off the heat and add 3 Tbsp of the dressing and toss around to coat.
• Divide the rice/veggie mixture and raw veggies into 4 bowls. Arrange cucumber slices along the edge of the bowl.
• Top with tofu and sliced green onion.
• When you’re ready to serve, divide the avocado into the bowls. Lightly drizzle sesame oil over the avocado, followed by a sprinkle of black sesame seeds.  Serve right away.