Sumptuous Korean-Inspired Vegetarian Brunch Bowl

Allergens

Soy (from soy sauce and gochujang), Sesame (from sesame oil)

Ingredients

• 2 cups Short Grain Brown Rice (uncooked) 4 cups Vegetable Broth 1 block Firm Tofu (14 oz), diced into 1/2
• inch cubes 2 cups Assorted Seasonal Vegetables (e.g., bell peppers, mushrooms, zucchini, carrots) 3 tbsp Sesame Oil 3 tbsp Soy Sauce 2 tbsp Rice Vinegar 1 tbsp Gochujang (Korean Red Chili Paste) 2 cloves Garlic, minced 1 tsp Ginger, grated Salt and Black Pepper to taste 3 Green Onions, thinly sliced for garnish 1/4 cup Sesame Seeds, toasted for garnish

Instructions

1. a. Cook the brown rice according to package instructions using vegetable broth instead of water. Set aside. b. In a large pan or wok, heat sesame oil over medium high heat. Add garlic and ginger, sauté for 1 minute until fragrant. c. Add diced tofu to the pan and cook for about 5 minutes, stirring occasionally, until slightly golden and crispy on the outside. Remove from pan and set aside. d. In the same pan, add assorted vegetables and sauté for 4 5 minutes or until they are cooked but still have a bit of crunch. Season with salt and pepper to taste. e. In a small bowl, whisk together soy sauce, rice vinegar, gochujang, and any additional seasoning you prefer. Pour this sauce over the sautéed vegetables and mix well. f. Gently combine cooked brown rice with the vegetable mixture in the pan, stirring to distribute the flavors evenly. Add the cooked tofu back into the pan, stirring gently. g. Divide the brunch bowl mixture into 6 bowls and garnish each with green onions and toasted sesame seeds. Serve immediately.

Chef’s Insight

This recipe is designed to create a satisfying vegetarian brunch that offers a mix of textures and flavors, perfect for a crowd-pleasing meal.

Notes

Ensure all ingredients are fresh and of high quality for the best results. Feel free to experiment with different vegetables based on seasonal availability or personal preferences.