Mixed Rice with Stir-Fried Tofu and Veggies
Ingredients
Stir fry
- 100g wild rice blend
- 170g extra firm tofu, sliced
- 1 medium carrot, julienned
- 1/2 cucumber, sliced
- 2 tbsp seasoned rice vinegar
- 227g mushrooms, sliced
- 2 handfuls cabbage, chopped
- 2 handfuls baby spinach
- neutral cooking oil
- 2 tsp toasted sesame seeds
- 2 spring onions, sliced
- 1 tbsp tamari
Sauce
- 1/8 cup Gochujang (Korean fermented chili paste)
- 1/2 tbsp tamari
- 1/2 tbsp sesame oil
- 1/2 tbsp rice vinegar
- 1/2 tbsp maple syrup
- 2 cloves garlic, minced
Preparation
Combine all sauce ingredients in a bowl and set aside.
In another small bowl, marinate the cucumbers in seasoned rice vinegar.
In a small pot, cook the wild rice blend according to package instructions.
In a frying pan over medium-high heat, cook the tofu in oil, stir in 1/2 tablespoon tamari and a little of the pre-made sauce, and cook until both sides are crispy and golden, then remove from pan and set aside.
Cook the mushrooms in the same frying pan until golden on both sides, add the cabbage, and stir in 1/2 tablespoon tamari and a little more sauce.
Cook until the cabbage is tender, then add the spinach and cook until it begins to wilt.
Assemble the bowl with rice, crispy tofu, stir-fried vegetables, carrots, and cucumbers, then top with toasted sesame seeds, spring onions, and a drizzle of more sauce.
