b'B OW L I N G 4 V EG G I ES vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTblenderT O F U M A R I N A D EThis dish is a savory tofu and vegetable fried rice, drizzled with creamyI N G R E D I E N T S sesame tahini and topped with crunchy mung bean sprouts. The combo might1 ginger root, peeled2 Tbsp garlic, diced be unexpected, but it totally works as an Asian/Middle Eastern fusion.6 Hawaiian chilies c + 2 Tbsp tamari M A R I N A D E D I R E C T I O N S In the blender, combine the first five ingredients and blendc brown sugar on high speed until smooth. While the blender is running, emulsify by pouring the oilc vegetable oil very slowly into the mixture at a constant speed. F R I E D R I C EDice the tofu and combine with the marinade in a bowl. Set aside to marinate forI N G R E D I E N T S at least 15 minutes. Drain right before using.2 Tbsp vegetable oil1 block tofu, diced F R I E D R I C E D I R E C T I O N S Heat a flattop grill or a saut pan to medium-high andadd the oil. When hot, add the tofu and vegetables and cook until the vegetables are1 c red onion, diced soft and lightly browned, about 5 minutes. 1 c bok choy, chopped c mushrooms, sliced Add the brown rice and spread it over the vegetables. Drizzle the tamari evenly over c carrots, shredded the mixture. When the tamari starts to sizzle, toss the mixture with a spatula to mix. 3 c cooked brown rice, Turn off the heat and toss the mixture once more, then plate. Drizzle with the tahini chilled if possible using a spoon and top with the mung bean sprouts.c tamari c tahini N O T E Chilled cooked rice works best in fried rice to avoid sticking, but if youre c mung bean sprouts making rice just for this dish, use slightly less water so the grains are more separated. For 1 cups cooked brown rice, for example, you can usecup uncooked rice with1 cup water.62 fall'