Asian Buddha Bowl with Lemon-Tahini Dressing

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

Tofu Marinade:

• 2          tablespoons NAKANO Seasoned Rice Vinegar or NAKANO Roasted Garlic Rice Vinegar
• 1/4       cup tamari (Japanese soy sauce)
• 1          tablespoon sesame oil
• 2          teaspoons chili paste
• 2          garlic cloves, diced
• 2          blocks extra-firm tofu, pressed and cut into 1-inch cubes
• nonstick cooking spray
• wooden skewers, soaked in water

Buddha Bowl:

• 2          cups fresh, shredded carrot
• 2          cups broccoli, cooked and cut into small florets
• 3          cups brown rice, cooked
• 2          teaspoons sesame seeds, toasted

Lemon-Tahini Dressing:

• 1          tablespoon NAKANO Natural Rice Vinegar or NAKANO Organic Natural Rice Vinegar
• 2          tablespoons tahini (sesame seed paste)
• 3          tablespoons sesame oil
• 1          tablespoon tamari (Japanese soy sauce)
• 1          tablespoon maple syrup
• 1          garlic clove, grated
• 1          teaspoon grated ginger
• 2          tablespoons lemon juice

1. To make Tofu Marinade: In small bowl, whisk rice vinegar, tamari, sesame oil, chili paste and diced garlic. Add tofu to bowl and place in refrigerator 10-20 minutes to allow tofu to marinate.
2. Before lighting grill, spray with nonstick cooking spray then heat grill to medium-high heat. Remove tofu from marinade and thread on skewers. Grill each skewer 10 minutes, turning midway, or to desired doneness.
3. To make Buddha Bowl: In six bowls, evenly combine carrots, broccoli, baked tofu, brown rice and sesame seeds.
4. To make Lemon-Tahini Dressing: In medium bowl, whisk rice vinegar, tahini, sesame oil, tamari, maple syrup, garlic, ginger and lemon juice until combined. Top each bowl with dressing, as desired.

Substitutions: Tofu can be substituted with 1 1/2 pounds boneless, skinless chicken or top sirloin steak.