Tofu & Pickled Veggies Rice Bowl

This vegan rice bowl includes a marinated tofu crumble and crispy rice. It’s a great dish to serve a crowd, offering up great aesthetics and the flexibility for each diner to build their own bowl.

Tofu & Pickled Veggies Rice Bowl

This vegan rice bowl includes a marinated tofu crumble and crispy rice. It’s a great dish to serve a crowd, offering up great aesthetics and the flexibility for each diner to build their own bowl.

Course

Main Course
Prep time

30 Mins
cook time

1 Hour
servings

4
Author

@herbivoreskitchen

Ingredients

Crispy Rice

2 cups Lotus Foods Organic Brown Jasmine Rice
1 tbsp toasted sesame oil

Quick-Pickled Vegetables

1 cup apple cider vinegar
1 tbsp maple syrup
1 tsp salt
1 cucumber, thinly sliced
1 carrot, peeled into thin slivers
2-3 red radishes, thinly sliced

Sweet Potatoes

2 large sweet potatoes, washed & sliced
1 tbsp high temp oil, such as grapeseed oil
salt & pepper

Korean Tofu Crumbles

2 10oz pkg extra firm tofu, drained & crumbled
½ cup tamari
1 tbsp maple syrup
1 tsp toasted sesame oil
2 cloves garlic, crushed
1 tbsp fresh ginger, minced
½ tsp black pepper
1 tsp gochujang sauce
2 scallions, green & white parts, thinly sliced

Sautéed Shiitake Mushrooms

⅓ cup water
~20 shiitake mushrooms, washed, de-stemmed & sliced
1 tbsp toasted sesame oil

product used in the recipe

Organic Brown Jasmine Rice

1

Cook rice per directions on package.
2

For Quick-Pickled Vegetables: in a small saucepan, combine apple cider vinegar, maple syrup and salt. Bring to a boil until salt has dissolved. Pour over the cucumbers, carrots and radishes and allow to rest for 1 hour.
3

For Roasted Sweet Potatoes: preheat oven to 450°F. Spread sweet potatoes on a baking sheet. Toss with 1 tbsp oil and season with salt & pepper. Roast for 20-25 mins until crispy, stirring halfway through.
4

For Korean Tofu Crumbles: drain tofu and shred into crumbles using two forks. Press shredded tofu in a clean tea towel to reduce moisture./p>
5

Prepare marinade by combining tamari, maple syrup, sesame oil, garlic, ginger, black pepper and gochujang.
6

Heat a large skillet and toast tofu for 1-2 mins. Add marinade and sauté (with limited stirring to encourage crisping) for 6-8 mins.
7

For Sautéed Shiitake Mushrooms: simmer mushrooms in a skillet with water until soft, then remove and set aside. Drain and wipe pan. Heat sesame oil in pan, and sauté mushrooms until crisp (~3 mins).
8

For Crispy Rice: heat sesame oil in a skillet, add rice and pack into skillet. Allow to crisp for 5-7 mins. Do not stir.
9

In large, shallow bowls, add rice and top with sweet potatoes, tofu crumble, pickled vegetables and shiitake mushrooms.
10

Sprinkle with scallion greens and season with gochujang sauce. Mix thoroughly before eating.