Quick Pickled Veggies and Tofu Over Rice I had kind of gotten into a food rut and this most recent recipe catapulted me straight out of it: crispy, cold and tangy veggies complement warm, simple sautéed tofu over rice, so you get an explosion of flavors and textures that will keep your taste buds interested. To me, this is reminiscent of a Korean Buddha bowl, but call it what you want. Also feel free to substitute whatever veggies you have on hand for what I have listed, use seitan, tempeh or chickpeas for the tofu and whatever kind of grains or noodles you like.
1 daikon radish, peeled and diced 4 carrots, peeled and made into thin shavings with a peeler 2 Persian cucumbers, thinly sliced 2 red jalapeño peppers, seeded if you want it to be less hot 1 cup rice vinegar 1 tablespoon vegan sugar 1 teaspoon salt 2 teaspoons toasted sesame oil 16 ounces super-firm tofu, cubed, or extra firm, pressed, and cubed 1 tablespoon tamari or soy sauce Prepared rice
In a medium bowl, combine the daikon, carrots, cucumbers and jalapeno peppers. Heat the rice vinegar, sugar and salt in a small saucepan until it comes to a boil. Pour over the veggies, stir, and put in the refrigerator for 30 minutes, stirring occasionally.
In the meantime, start your rice.
In a large pan, heat the sesame oil over medium-high for a minute. Add the tofu in a single layer; allow to cook for five minutes without stirring, then flip. Pour on the tamari, allow to cook for three minutes, and turn off the heat.
Spoon some rice in individual serving bowls or on plates and top with the sautéed tofu, lift the quick-pickled veggies out of the bowl and serve. This is good with sesame seeds, Asian chili sauce, pickled ginger, tamari on the side or as is.
Pickle, Pickles, Pickled, Protein, Tofu, Korean, Main Dish, Entrée
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