Simmered Shiitake Mushrooms & Tofu Buddha Bowl (Vegan, Gluten-free)

2 servings

Ingredients

200-300g Cooked Brown Rice (Carwari Organic Brown Rice)

1/2 to 1 cup Blanched Kale

1/4 Cucumber - Julienne cut

1/2 Carrot - Julienne cut and mix with a pinch of sea salt

1/2 cup Pickled Red Cabbage

Cawari Organic Sesame Seeds White for garnish

Carwari Organic Tamari for extra sauce

(Simmered Shiitake Mushrooms)

4 Dried Shiitake Mushrooms - Rehydrate with a cup of water for a few hours

2TBS Carwari Organic Mirin

1TBS Carwari Organic Tamari

(Simmered Light Fried Tofu)

150g Light Fried Tofu - Wipe off excess oil of the tofu with a kitchen paper

1/2 cup Water

2TBS Carwari Organic Mirin

1TBS Carwari Organic Tamari

Instructions

1. Prepare Simmered Shiitake Mushrooms. Put rehydrated shiitake mushrooms with its liquid in a saucepan and add Mirin and Tamari. Cover with a cooking paper and simmer over low heat for 20 minutes. Once the sauce is almost gone, it's ready.

2. Prepare Simmered Lightly Fried Tofu. Place the tofu and water in a saucepan and add Mirin and Tamari. Cover with a cooking paper and simmer over low heat for 10 minutes.

3. Assemble the bowl. Place cooked brown rice on serving bowls. On the rice, place blanched kale, sliced simmered shiitake mushroom, diced simmered tofu, pickled red cabbage, julienned carrot and cucumber. Sprinkle lightly toasted sesame seeds. Serve with Carwari Tamari Soy Sauce!