Korean Vegetarian Dinner – A Refreshing Fusion of Flavors

Allergens

Soy (soy sauce)

Ingredients

• 1 cup cooked brown rice 1 cup mixed vegetables (bell peppers, carrots, zucchini) 1 cup tofu, cubed 2 tablespoons gochujang (Korean chili paste) 1 tablespoon soy sauce 1 tablespoon honey 1 tablespoon sesame oil 1 tablespoon rice vinegar 2 cloves garlic, minced 1 teaspoon grated ginger 1 green onion, thinly sliced 1 tablespoon sesame seeds

Instructions

1. In a large bowl, combine the cooked brown rice and mixed vegetables. Set aside.
2. In a separate bowl, whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger.
3. Heat a non stick skillet over medium heat. Add the cubed tofu and cook until golden brown, about 4 minutes per side.
4. Add the sauce to the skillet with the tofu and cook for an additional 2 minutes, stirring frequently.
5. Pour the sauce and tofu over the rice and vegetables, and toss well to combine.
6. Top with sliced green onions and sesame seeds. Serve immediately.

Chef’s Insight

This recipe is a perfect example of how traditional Korean flavors can be adapted for a vegetarian diet, making it accessible and enjoyable for all.

Notes

This meal can be easily doubled for larger gatherings or meal-prepping throughout the week.