Quick Chirashi Bowl


For a quick dinner tonight, after spending the day picking up a sofa and carting it over the new apartment, Tina made a veggie chirashi bowl. Basically, this was brown rice, topped with broiled tofu (marinated in lime and tangerine juice, garlic, and soy sauce), asparagus, avocado, scallions, raw red onion, some strips of nori, and toasted black sesame seeds.

Quick, easy, fresh, and filling. Plus, some random asparagus-related pyrotechnics readied the appetites. All fires were controlled and all asparagus survived…at least until they fell on the ground. But that was only the leftovers.

Also, the new 30/Week kitchen is now painted.


2 Comments on “Quick Chirashi Bowl”

  1. chrissy says:

    man does this look and sound gooooooooood!!!!!

  2. tinaspins says:

    It was goooooood! The trick is to use a cast iron grill pan for the tofu and then broil the whole mess for tofu-goodness.

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