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