Tofu and Avocado Rice Bowl

Ingredients

• 1 cup brown rice
• 1/4 cup canola oil
• 14 ounces extra-firm tofu, cut into 1-inch pieces
• kosher salt
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons white miso (soybean paste, found in the refrigerated section of the supermarket)
• 1 15.5-ounce can pinto beans, rinsed
• 1 avocado, sliced
• sliced scallions and sliced red chilies, for serving

Directions

1. Cook the rice according to the package directions.
2. Meanwhile, heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the tofu with ½ teaspoon salt. Cook, tossing occasionally, until golden, 12 to 15 minutes.
3. Combine the vinegar, soy sauce, miso, and the remaining 2 tablespoons of oil in a small bowl.
4. Serve the tofu, beans, avocado, scallions, and chilies over the rice, drizzled with the dressing.