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Korean ‘beef’ rice bowl?
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Thank you @veganbowls for sharing my spring rolls.?? Happy Saturday, everyone?, hope your day is going well for you. As for me, we will be outside later to get some VitD?. But before that, let me share a super simple bowl with colorful sautéd veggies that’s also great for meal prep. Plus, it’s my first tofu dish this week and a non-spicy one – what?!?
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Recipe (serves 5-6)
Ingredients:
~ 2 packages of firm tofu, drained & mashed
~ 1 medium onion, 4 garlic cloves, 4 slices ginger (all minced)
~ oil
~ salt to taste
~ cooked grain
Sauce:
~ 4 tablespoons soy sauce
~ 2 tablespoons sesame oil
~ 1 tablespoon maple syrup
~ 1 tablespoon brown sugar
~ splash of lemon juice
Veggies: 3 cups baby spinach, 1 ? (cut in matchstick), 1 zucchini (cut into cubes), mixed of red and yellow bell peppers
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In a heated non-stick pan, pan fry mashed tofu until dry & turns light brown (no oil). This is the best way to get tofu into this texture (same as my spicy Thai basil tofu).
Then, add 2-3 tablespoons oil and continue to cook until all tofu is fully cooked through, set aside.
Using the same pan, sauté minced onion mixture in 1 tablespoon oil until fragrant and dry. It will look like dry crumble bits.
Add tofu and sauce, continue to cook and until all tofu is coated with sauce – smells so good…?
For the side veggies, I just sautéd them in a little oil and season with salt (added spinach last to keep the green?).
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Hope you like this and let me know what you think of this non spicy dish?? Have a great day.??
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#buddhabowl #food52 #koreanfood #veganlife #whatveganseat #plantbased #vegansofig #tastingtable #eattherainbow #fitfam #todayfood #f52grams @food52 #foodblogger #vegancommunity #veganfoodshare #foodporn #foodglooby #plantpower #feedfeed #eats #bestofvegan #gloobyfood #foodblogger #letscookvegan #onthetable #heresmyfood #feedfeed @thefeedfeed #tofu #woonheng
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