Ingredients

Crispy Rice

Quick-Pickled Veggies

  • 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

  •  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 according to directions on package.

  • 2

    Meanwhile, combine apple cider vinegar, maple syrup, and salt in a small saucepan and boil until salt has dissolved. Pour over the cucumbers, carrots, and radishes, then leave to rest for an hour.

  • 3

    Preheat oven to 450°F. Spread sweet potatoes on a baking sheet, toss with 1 tbsp oil, and season with salt and pepper. Roast for 20-25 mins until crispy, stirring halfway through.

  • 4

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

  • 5

    Drain tofu and shred into crumbles using two forks. Press shredded tofu in a clean tea towel to reduce moisture. Toast in a large skillet for 1-2 mins. Add marinade and sauté (with limited stirring to encourage crisping) for 6-8 mins.

  • 6

    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).

  • 7

    Heat sesame oil in a skillet, pack rice into skillet, allow to crisp for 5-7 mins (do not stir).

  • 8

    Add rice to large, shallow bowls and top with sweet potatoes, tofu crumble, pickled veggies, and mushrooms.

  • 9

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

product used in the recipe

Organic Brown Jasmine Rice