Korean Risotto Bowl with Crispy Tofu
Korean Risotto Bowl with Crispy Tofu
Use arborio rice in a different way with this Korean risotto bowl with crispy tofu! Filled with healthy vegetables and pickled radishes, this Asian-inspired dish is a great way to use a bunch of different Colavita products.
Ingredients
Directions
First make the rice. Pour 2 cups water into a medium saucepan, cover and bring it to a boil over medium-high heat.
Add 1 tbsp Colavita Olive Oil and ½ tsp sea salt.
Stir in the rice and stir. Cover the pot and reduce the heat down to medium-low.
Simmer for 20 minutes. Remove lid and fluff with a fork. Set aside.
Preheat the oven to 400° F. Line a baking sheet with parchment paper.
Press the tofu with paper towels to remove as much water as possible. Slice into 1/4 inch thick slices and add to a large Ziploc bag.
In a small bowl, combine 2 tablespoons water, the soy sauce, chili paste, sesame oil, ginger, and garlic. Add half the sauce to the tofu bag (reserve the remaining for serving), tossing gently to combine. Let sit 5-10 minutes.
Remove the tofu from the sauce and place in a single layer on the prepared baking sheet. Transfer to the oven and bake 10 minutes. Flip and bake another 10-15 minutes, until the tofu is crisp.
Meanwhile, toss the broccoli, mushrooms and bok choy with 1 tablespoon Colavita Olive oil and a pinch of salt. Place them on a baking sheet lined with parchment paper. Place them into the oven during the final 10-15 minutes of baking the tofu.
Remove both the tofu and the roasted vegetables from the oven and set aside.
In a small saucepan, heat the water, vinegar, sugar, salt, mustard seeds, and coriander seeds until it starts to simmer and the salt and sugar have dissolved.
Place the carrots and radishes in a clean, sterile jar (a 24oz size should work).
Pour the vinegar mixture over the vegetables until the jar is full. Let the pickled veggies cool and then place them the refrigerator.
They will be ready in a couple of hours but taste best after 1-2 weeks.
To serve, split the rice between two bowls. Add the tofu, vegetables, carrots, and radishes. Sprinkle with crushed peanuts and serve with the reserved sauce. Enjoy!
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Ingredients
Directions
First make the rice. Pour 2 cups water into a medium saucepan, cover and bring it to a boil over medium-high heat.
Add 1 tbsp Colavita Olive Oil and ½ tsp sea salt.
Stir in the rice and stir. Cover the pot and reduce the heat down to medium-low.
Simmer for 20 minutes. Remove lid and fluff with a fork. Set aside.
Preheat the oven to 400° F. Line a baking sheet with parchment paper.
Press the tofu with paper towels to remove as much water as possible. Slice into 1/4 inch thick slices and add to a large Ziploc bag.
In a small bowl, combine 2 tablespoons water, the soy sauce, chili paste, sesame oil, ginger, and garlic. Add half the sauce to the tofu bag (reserve the remaining for serving), tossing gently to combine. Let sit 5-10 minutes.
Remove the tofu from the sauce and place in a single layer on the prepared baking sheet. Transfer to the oven and bake 10 minutes. Flip and bake another 10-15 minutes, until the tofu is crisp.
Meanwhile, toss the broccoli, mushrooms and bok choy with 1 tablespoon Colavita Olive oil and a pinch of salt. Place them on a baking sheet lined with parchment paper. Place them into the oven during the final 10-15 minutes of baking the tofu.
Remove both the tofu and the roasted vegetables from the oven and set aside.
In a small saucepan, heat the water, vinegar, sugar, salt, mustard seeds, and coriander seeds until it starts to simmer and the salt and sugar have dissolved.
Place the carrots and radishes in a clean, sterile jar (a 24oz size should work).
Pour the vinegar mixture over the vegetables until the jar is full. Let the pickled veggies cool and then place them the refrigerator.
They will be ready in a couple of hours but taste best after 1-2 weeks.
To serve, split the rice between two bowls. Add the tofu, vegetables, carrots, and radishes. Sprinkle with crushed peanuts and serve with the reserved sauce. Enjoy!
