Who says Korean food can't be vegetarian? This delicious tofu and veggie filled bowl features piquant pickled daikon. The incredible flavors are sure to please on Meatless Monday! Serve fresh vegetables piled high over rice and top things with a bright homemade dressing. This dish works great for a weeknight dinner, or make ahead and bring as a delicious packed lunch to school or the office. You can't go wrong with this nutrient-filled
For the pickled daikon (make ahead, if possible) 3½ ounces daikon or red radishes, thinly chopped or shredded ⅓ cup water ¼ cup Kikkoman® Rice Vinegar 2 tablespoons sugar 1 teaspoon salt
For the chili dressing 1 tablespoon Kikkoman® Soy Sauce 1 tablespoon Kikkoman® Sesame Oil 2 teaspoons Kikkoman® Rice Vinegar 2 tablespoons chili paste 1 tablespoon maple syrup 1 garlic clove, finely minced
For the tofu bowls 7 ounces firm tofu, pressed to drain liquid 4 teaspoons Kikkoman® Soy Sauce 1 teaspoon chili paste 2 teaspoons + 2 teaspoons vegetable oil, divided 3½ ounces shiitake mushrooms, sliced Salt and pepper to taste 3½ ounces fresh spinach 1 cup rice, cooked 1 carrot, shredded ¼ cucumber, cut into matchsticks 1 spring onion, finely sliced 1 teaspoon black sesame seeds, for garnish
For the pickled daikon
Place sliced or shredded daikon in a small bowl.
Gently boil water, rice vinegar, sugar and salt in a sauce pan for a few minutes, then pour the mixture over the daikon in the bowl. The pickled daikon can be used right away, or made ahead and stored in the fridge.
For the chili dressing
Whisk together soy sauce, sesame oil, rice vinegar, chili paste, maple syrup and garlic in a bowl.
For the tofu bowls
Cook rice according to package instructions.
Cut the pressed tofu into bite-size cubes, about 10-12 pieces.
In a medium sized bowl, whisk soy sauce with chili paste, then add tofu cubes and toss to coat. Set aside for 30 minutes or longer.
In a non-stick pan on high heat, add 2 teaspoons of vegetable oil. Once oil is hot, add the tofu cubes and turn regularly until golden on all sides, about 15 minutes.
Remove the tofu from the pan, then add the other 2 teaspoons of oil. Fry the sliced mushrooms until brown and fragrant, about 4-5 minutes. Season the fried mushroom slices with salt and pepper.
Set the fried mushrooms aside and lower the heat before adding the spinach to the pan. Add a teaspoon of water and stir over low heat for a few minutes until spinach is wilted. Add salt and pepper to taste.
To assemble the bowls, divide the cooked rice into two, then add the mushrooms, spinach, pickled daikon, edamame, shredded carrot, spring onion and fried tofu. Drizzle with chili dressing and finish with sesame seeds.