Veggie Loaded Rice Bowl with Tofu

Enjoy this one bowl recipe every night of the week - it comes together quickly and most of the ingredients can be prepared in advance.
 Course: Main Course
 Keyword: Vegan
 Prep Time: 10 minutes
 Cook Time: 20 minutes
 Servings: 2
 Author: @anettvelsberg

Ingredients

Rice:

Toppings:

  • 1 tbsp sesame oil more if needed
  • 1 tsp minced garlic
  • 1 cup shiitake mushrooms thinly sliced
  • 1 cup carrots julienned
  • 1 cup zucchini julienned
  • 5 3 oz tofu sliced ¼-inch thick
  • ½ cucumber halved lengthwise, seeded & sliced
  • ¼ cup kimchi (vegan-friendly)
  • 1 nori sheet shredded
  • 1 tsp sesame seeds toasted
  • Sea salt & black pepper to taste

Spinach:

  • ½ cup spinach blanched
  • 1 tsp sesame oil
  • 1 tsp sesame seeds toasted
  • 1 tsp garlic minced
  • Sea salt to taste
  • Black pepper to taste

Gochujang sauce:

  • 2 tbsp gochujang Korean chili paste
  • ½ tbsp sesame oil
  • 1 tbsp brown sugar
  • 1 tsp grated ginger
  • 1½-2 tbsp water to desired thickness
  • 1 tbsp sesame seeds toasted
  • 1 tbsp rice vinegar
  • 1 tsp minced garlic

Instructions

  • Combine the rice, water and sea salt in a small pot. Bring to a boil on high heat, then cover and simmer until the rice is cooked (~15-20 mins). Let stand covered for a few minutes, then fluff with a fork. Set aside.
  • Meanwhile, heat the sesame oil in a medium-sized pan and add the garlic. Cook for a couple of minutes, until fragrant, then add the mushrooms and cook for 4-5 mins, stirring frequently, until browned. Season with salt and pepper. Remove the mushrooms from the pan and set aside.
  • Add more sesame oil to the same pan (if needed) and add the carrots. Cook for 2-3 mins, until tender, then season with salt and pepper and remove from the pan. Set aside.
  • Next add the zucchini to the pan. Cook for 2-3 mins, until tender and slightly browned, then season with salt and pepper and remove from the pan. Set aside
  • Add some more oil to the pan, followed by the sliced tofu. Cook for 4-5 mins on each side, until browned and crispy, then season with salt and pepper and remove from the pan. Set aside
  • Add the blanched spinach to a bowl together with the sesame oil, sesame seeds, garlic, sea salt and black pepper. Stir until combined. Set aside.
  • Combine the gochujang paste, sesame oil, sugar, ginger, water, sesame seeds, rice vinegar and garlic in a bowl. Whisk until uniform.
  • To serve, divide the rice between bowls and top with mushrooms, carrots, zucchini, tofu, spinach, kimchi, carrots, nori and sesame seeds. Serve with the gochujang sauce.
  • Enjoy!

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