Korean Grilled Tofu Bowl (No Oil)

chef-julia.com

Rebecca Clark

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

subheading: 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

subheading: Brown Rice:

2 cups short grain brown rice

3 qts boiling water

subheading: 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)

subheading: Garnish Options:

2 jalapeno peppers, sliced thinly

½ bunch cilantro, chopped

Directions at chef-julia.com

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