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Mixed Rice with Stir Fried Tofu & Veggies (inspired by Bibimbap) by @realizing_fitness ❤️🌱
𝗧𝗛𝗘 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
𝗧𝗛𝗘 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
Combine all sauce ingredients in a bowl. 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 tbsp tamari and a little of your pre-made sauce. Cook until both sides are crispy and golden. Remove from pan and set aside.
Cook mushrooms in frying pan (no need to clean it) until golden on both sides. Add cabbage and stir in 1/2 tbsp tamari and a little more of your sauce.
Cook until cabbage is tender. Add spinach and cook until it begins to wilt.
Assemble bowl with rice, crispy tofu, stir fried veggies, carrots and cucumbers. Top with toasted sesame seeds, spring onion and a drizzle more sauce.
Serves 2
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