Marinated and grilled tofu on top of brown rice with pickled carrots and fresh vegetables will become one of your favorite plant-based bowls. It's spicy, bright and beautiful.

Yields1 Serving

Ingredients
 2 cups organic spring mix or any greens, cut into strips
 1 14 ounce package extra firm tofu
 4 cups cooked short grain brown rice
 ½ cup pickled carrots (recipe to follow)
 ½ cup cucumbers, sliced into matchstick pieces
 ¼ cup scallions, sliced finely
 roasted sesame seeds
 Sriracha
 reduced sodium soy sauce
Marinade for Tofu
 2 tbsp organic cane sugar or dry sweetener of your choice
 ¼ cup reduced sodium soy sauce
 2 scallions, coarsely chopped
 2 garlic cloves, chopped
 1 tbsp roasted white sesame seeds
 1 tsp red pepper flakes
 1 cup sliced white or yellow onions
Brown Rice
 2 cups short grain brown rice
 3 qts boiling water
Pickled Carrots
 2 cups carrots, peeled and cut into matchstick pieces with a julienne peeler or by hand
 ¼ tsp salt
 1 tbsp rice vinegar
 2 tsp organic cane sugar
 1 tsp Mirin (rice wine)
Garnish Options
 2 jalapeno peppers, sliced thinly
 ½ bunch cilantro, chopped

Marinated Tofu
1

Start with marinade for tofu. Combine marinade ingredients in a plastic bag or large shallow glass container. Remove tofu from package and drain liquid. Pat dry with paper towels. Slice tofu into 1/2 inch slabs and place in marinade. Marinate at least 30 minutes and up to overnight. The longer you marinate the tofu the more flavor it will have. I usually marinate mine overnight.
Remove tofu from marinade and cook on a gas or charcoal grill over medium high heat, turning after 2-3 minutes. You can also use a grill pan on the stove top. Grill the onion slices as well. Cut the tofu slabs into 1/2 inch cubes and set aside.
If you want to add other vegetables to your bowl you can add them to the marinade. Sliced mushrooms, zucchini, eggplant work well. You can also saute (with a little water) spinach or bok choy to add to your bowl.

Pickled Carrots
2

Combine vinegar, sugar, salt and Mirin, stirring until sugar dissolves. Add to carrots in a small bowl. Cover and chill.

Brown Rice
3

Add 2 cups short grain brown rice to 3 quarts boiling water and cook for approximately 30 minutes, or until rice is tender, but not soft. Drain the rice in a colandar. Return the drained rice back to the pot in which it was cooked. Place a lid on the pot and allow it to steam for 10 minutes off the heat. Alternately, use frozen organic brown rice, such as the one sold in Trader Joe's.

Assembly
4

Select a medium bowl, not too deep, and place a handful of shredded spring mix. Top with 1/2 cup cooked rice, 3-4 ounces of grilled tofu, a pinch of pickled carrots, a few cucumber slices, and some scallions. Top with some sesame seeds, Sriracha and a splash of soy sauce.
Add some cilantro, thinly sliced jalapeno peppers, if desired.

Ingredients

Ingredients
 2 cups organic spring mix or any greens, cut into strips
 1 14 ounce package extra firm tofu
 4 cups cooked short grain brown rice
 ½ cup pickled carrots (recipe to follow)
 ½ cup cucumbers, sliced into matchstick pieces
 ¼ cup scallions, sliced finely
 roasted sesame seeds
 Sriracha
 reduced sodium soy sauce
Marinade for Tofu
 2 tbsp organic cane sugar or dry sweetener of your choice
 ¼ cup reduced sodium soy sauce
 2 scallions, coarsely chopped
 2 garlic cloves, chopped
 1 tbsp roasted white sesame seeds
 1 tsp red pepper flakes
 1 cup sliced white or yellow onions
Brown Rice
 2 cups short grain brown rice
 3 qts boiling water
Pickled Carrots
 2 cups carrots, peeled and cut into matchstick pieces with a julienne peeler or by hand
 ¼ tsp salt
 1 tbsp rice vinegar
 2 tsp organic cane sugar
 1 tsp Mirin (rice wine)
Garnish Options
 2 jalapeno peppers, sliced thinly
 ½ bunch cilantro, chopped

Directions

Marinated Tofu
1

Start with marinade for tofu. Combine marinade ingredients in a plastic bag or large shallow glass container. Remove tofu from package and drain liquid. Pat dry with paper towels. Slice tofu into 1/2 inch slabs and place in marinade. Marinate at least 30 minutes and up to overnight. The longer you marinate the tofu the more flavor it will have. I usually marinate mine overnight.
Remove tofu from marinade and cook on a gas or charcoal grill over medium high heat, turning after 2-3 minutes. You can also use a grill pan on the stove top. Grill the onion slices as well. Cut the tofu slabs into 1/2 inch cubes and set aside.
If you want to add other vegetables to your bowl you can add them to the marinade. Sliced mushrooms, zucchini, eggplant work well. You can also saute (with a little water) spinach or bok choy to add to your bowl.

Pickled Carrots
2

Combine vinegar, sugar, salt and Mirin, stirring until sugar dissolves. Add to carrots in a small bowl. Cover and chill.

Brown Rice
3

Add 2 cups short grain brown rice to 3 quarts boiling water and cook for approximately 30 minutes, or until rice is tender, but not soft. Drain the rice in a colandar. Return the drained rice back to the pot in which it was cooked. Place a lid on the pot and allow it to steam for 10 minutes off the heat. Alternately, use frozen organic brown rice, such as the one sold in Trader Joe's.

Assembly
4

Select a medium bowl, not too deep, and place a handful of shredded spring mix. Top with 1/2 cup cooked rice, 3-4 ounces of grilled tofu, a pinch of pickled carrots, a few cucumber slices, and some scallions. Top with some sesame seeds, Sriracha and a splash of soy sauce.
Add some cilantro, thinly sliced jalapeno peppers, if desired.

Korean Grilled Tofu Bowl (No Oil)
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