Directions
- 1Wash rice
- 2Cook rice with water and a pinch of salt on low heat until fluffy
- 3Finely chop carrots, mushrooms, and chard or spinach
- 4Fry chopped vegetables in oil and season to taste
- 5Mix sliced cucumber with soy sauce, agave, vinegar, and chili flakes
- 6Mix firm tofu with sesame oil, soy sauce, and minced garlic, then marinate for 30 minutes
- 7Fry marinated tofu for 4-5 minutes
- 8Mix Gochujang, sesame oil, water, sugar, vinegar, garlic powder, and sesame seeds to make the sauce
- 9Assemble rice, vegetables, protein, and sauce in a bowl
Ingredients
- 1 part rice, washed
- 2 parts water
- pinch salt
- 3 large carrots
- 400 g mushrooms
- 200 g chard or spinach
- 1 Tbsp oil
- 0.5 cucumber
- 1 Tbsp soy sauce
- 1 Tbsp agave
- 2 Tsp vinegar
- 1 Tsp chili flakes
- 200 g firm tofu
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 2 cloves minced garlic
- 2 Tbsp Gochujang
- 1 Tbsp sesame oil
- 1 Tbsp water
- 1 Tbsp sugar
- 1 Tsp vinegar
- 0.5 Tsp garlic powder
- 1 Tbsp sesame seeds
Tips
- Cook rice on low until nice and fluffy.
- Finely chop vegetables and fry in some oil.
- Season vegetables to taste.
- Marinate tofu for 30 minutes before frying.
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