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Course
Main
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Prep time
30 Mins
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cook time
1 Hour
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servings
4
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Author
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1
Cook rice according to directions on package.
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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.
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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.
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4
Prepare marinade by combining tamari, maple syrup, sesame oil, garlic, ginger, black pepper, and Gochujang.
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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.
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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).
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7
Heat sesame oil in a skillet, pack rice into skillet, allow to crisp for 5-7 mins (do not stir).
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8
Add rice to large, shallow bowls and top with sweet potatoes, tofu crumble, pickled veggies, and mushrooms.
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9
Sprinkle with scallion greens and season with Gochujang sauce. Mix thoroughly before eating.
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