Korean, rice bowl, can be vegan
4 Servings
- 4 C cooked white or brown rice
- 1 package extra-firm tofu, pressed and cubed
- 1 T vegetable oil
- 1 T sesame oil
- 2 T Tamari
- 4 eggs (or skip for vegan)
- 2 carrots, julienned
- 2 zucchini, julienned
- 2 C shiitake mushrooms, sliced
- 1 C kimchi
- 2 T gochujang (or to taste)
- 2 T sesame seeds
Press the tofu, cube it, and pan-fry in the vegetable oil, half the sesame oil, and 1 T tamari until golden. Set aside.
Sauté the carrot, zucchini, and mushrooms in the remaining sesame oil until tender. Set aside.
Fry the eggs sunny-side up (or skip for vegan).
Divide the rice between four bowls. Top with the sautéed vegetables, tofu, and egg. Serve with Korean Spinach Side Dish (page \pageref{korean-spinach-side-dish}) and Soybean Sprout Salad (page \pageref{soybean-sprout-salad}). Squeeze gochujang on top and garnish with sesame seeds.
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