Directions

1. In a small bowl, whisk together dressing ingredients until well combined; set aside.
2. In a large saucepan, bring 8 cups water to a boil. Add bok choy; cook, uncovered, until bok choy turns bright green, 1-2 minutes. Remove and immediately drop into ice water. Drain and pat dry. Slice in half, lengthwise. Set aside.
3. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add tofu, cook until edges are golden brown, 5-7 minutes. Remove from pan, keep warm.
4. In the same skillet, heat 2 tablespoons oil over medium-high heat. Add cabbage, cook until tender, 2-3 minutes. Remove to dish with tofu.
5. In the same skillet, add remaining tablespoon oil. Cook mushrooms until tender, 2-3 minutes.
6. To assemble, divide brown rice between 4 bowls. Top with cooked vegetables and tofu, sliced Daikon, radish and carrots. Drizzle with miso dressing. If desired, sprinkle with sesame seeds, salt and pepper.