Grilled Shrimp and Tofu Rice Bowls

Ingredients

• Brown Rice

  • 2 cups (400 g) long-grain brown rice, rinsed and drained
  • 3 cups (750 ml) water

• Shrimp and Tofu

  • 1/2 lb (225 g) firm tofu, patted dry and cut into 1/2-inch (1 cm) thick slices
  • 3/4 lb (340 g) cooked medium-sized shrimp (31/40), shelled and deveined (see note)
  • 3 tbsp (45 ml) rice vinegar
  • 3 tbsp (45 ml) mirin
  • 2 tbsp finely chopped fresh dill
  • 4 tsp (20 ml) fish sauce
  • 1 tbsp (15 ml) olive oil
  • 2 tsp (10 ml) sambal oelek
  • 2 Lebanese cucumbers, cut in half lengthwise and sliced
  • 1 large mango, cut into sticks
  • Fresh mint leaves (optional)