INGREDIENTS
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1cupbrown rice
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1/4cupcanola oil
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14ouncesextra-firm tofu, cut into 1-inch pieces
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kosher salt
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2tablespoonsrice vinegar
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2tablespoonslow-sodium soy sauce
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2tablespoonswhite miso (soybean paste, found in the refrigerated section of the supermarket)
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115.5-ounce can pinto beans, rinsed
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1avocado, sliced
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sliced scallions and sliced red chilies, for serving