 1 1/2 cups mung bean sprouts 1 teaspoon salt, divided, more as needed 2 dashes sesame seeds, divided 1 medium zucchini, cone #2 1 Package firm tofu pressed, or you can use whatever meat you like. 2-4 tsp oil - toasted sesame 3½ oz mushrooms (shiitake if you can get them) 3½ oz spinach 1 carrot shredded cone#2 2 cup cooked rice, jasmine or sushi rice pickled daikon & red cabbage (see below) ½ long cucumber, finely sliced cone #4 1 spring onion, finely sliced Pickled Cabbage 1 cup shredded red cabbage cone #4 1/2 cup white vinegar 1 cup of water 1 garlic clove, crushed 1/2 tsp salt 1 tbsp sugar PICKLED DAIKON (make a day in advance if you can) 1 daikon (or radishes) cone #2 ¼ cup rice wine vinegar + ¼-½ cup water 2 tbsp sugar, adjust to taste 1 tsp salt, adjust to taste DRESSING 2 tbsp Gochujang (Korean chilli paste) 2 tsp rice wine vinegar 1 tbsp soy sauce or tamari for GF version) 1 tbsp toasted sesame oil 1 tbsp maple syrup (or sugar dissolved in soy sauce) 1 small garlic clove, finely grated  TOFU Cut a pressed block of tofu into equal size cubes – I got 12 out of mine. Place the tofu in a shallow bowl and pour soy sauce (mixed in with 1 tsp of Gochujang) over it. Set the tofu aside for at least 30 minutes to allow the tofu to absorb the marinade, making sure you turn the pieces to the other side at least once, halfway through. Place the marinated tofu cubes into a preheated pan and add some oil. Fry, turning frequently until browned on all sides. Be careful as the tofu is likely to splatter a little bit initially. Prepare the pickled cabbage: Mix all the ingredients together in a bowl and place in the fridge for a minimum of one hour, or overnight. PICKLED DAIKON (make a day in advance if you can) Slice the daikon into thin slices and place in a jar. Bring rice vinegar, water (60-120 ml / ¼-½ cup, depending how sharp you like your pickles), sugar and salt to a gentle boil. Pour the hot pickling liquid over the daikon. The pickles can be eaten straight away, but they are worth making a day in advance as their flavour develops with time. Store in an airtight jar in the fridge. DRESSING Whisk all of the dressing ingredients together in a medium size bowl. ASSEMBLY Heat up 2 tsp of oil in a 11” skillet- Throw in the mushrooms and fry them gently until they are nicely browned on all sides. Season with salt and pepper once fried so that the mushrooms don’t release too much water during frying. Remove the mushrooms from the pan, throw in the spinach and a splash of water. Cook on a low heat, stirring from time to time, until the spinach wilts and most of the excess water cooks out. Season with salt and pepper. Divide cooked rice, all the veggies and cooked tofu between two bowls. Sprinkle with sesame seeds and top with the Gochujang dressing. |
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