Korean Vegetarian BBQ Tofu Rice Bowl

Allergens

Soy, Sesame

Ingredients

• 1 cup cooked brown rice 100g firm tofu, sliced 1 medium carrot, julienned 1 small cucumber, julienned 2 cups mixed baby greens 4 oz. enoki mushrooms 1/4 cup gochujang (Korean red chili paste) 2 tablespoons soy sauce 1 tablespoon honey or agave syrup 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 teaspoon minced garlic 1/2 teaspoon grated ginger 1 green onion, thinly sliced Sesame seeds for garnish

Instructions

1. In a small bowl, whisk together gochujang, soy sauce, honey or agave syrup, rice vinegar, sesame oil, minced garlic, and grated ginger to create the BBQ sauce. Set aside.
2. Heat a non stick skillet over medium heat. Add sliced tofu and cook for 3 4 minutes per side until golden brown and crispy. Remove from skillet and toss in half of the BBQ sauce.
3. Assemble your rice bowl by placing cooked rice at the bottom, followed by mixed baby greens, julienned carrots and cucumber, enoki mushrooms, and tofu slices. Drizzle with remaining BBQ sauce and garnish with green onion and sesame seeds.

Chef’s Insight

This dish is a fantastic way to enjoy Korean flavors without compromising on a plant-based lifestyle

Notes

Customize the level of spice to your preference by adjusting the amount of gochujang used