Brown Rice Bowl with Crispy Tofu and Vegetables

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See original recipe at: onlinecookingschool.com

kept byVeggieLover
recipe byonlinecookingschool.com

Notes:

Tofu is coated in 3/4 cup cornstarch mixed with 1/4 cup corn meal, salt and pepper, then cooked in 1 T canola oil until golden brown. Once cooked it is kept warm in a 200 degree oven.

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Ingredients:

2⅓
Cups
short-grain
brown rice
*
3½
Cups
water
2
Teaspoons
vegetable oil
salt
6
Tablespoons
rice vinegar
6
Tablespoons
mirin
½
Teaspoon
sugar
3
Tablespoons
soy sauce
1
Teaspoon
grated
fresh ginger
1
orange
1
lime
28
Ounces
soft
tofu
*
*
¾
Cup
cornstarch
¼
Cup
cornmeal
salt
pepper
2
Tablespoons
vegetable oil
6
radishes
1
avocado
*
*
*
1
cucumber
4
scallions
, sliced thin
1
(8 by 7Â½-inch) sheet
nori
, crumbled (optional)
*
*
*
*