• Course

    Main Course

  • Prep time

    30 Mins

  • cook time

    1 Hour

  • servings



Crispy Rice

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

  •  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.

product used in the recipe

Organic Brown Jasmine Rice