Stir-Fry with Snow Peas
(tofu, shiitake mushroom, carrot, red bell pepper, garlic, ginger, tamari, sesame oil
I didn't use the inverted bowl to mold the rice today, and instead tried the eggplant-in-ring-mold trick from a while back. You cut the eggplant about 1/4" thick, brush it with a combo of sesame and canola oil, salt and pepper. After grilling, the eggplant was placed in a ring mold, and the rice added. Let it sit for a minute or so to retain it's shape after you remove the ring mold.