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Korean Risotto Bowl with Crispy Tofu

Korean Risotto Bowl with Crispy Tofu
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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.

Yields2 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Ingredients

For the Rice:
 1 cup Colavita Arborio Rice
 Colavita Extra Virgin Olive Oil
 1 block organic extra firm tofu
 ½ cup low sodium soy sauce or tamari
 1 tbsp Colavita Chili Paste
 2 tbsp toasted sesame oil
 1 inch fresh ginger, grated
 2 cloves garlic, grated
 1 pt mixed mushrooms, sliced
 1 small head of broccoli, cut into florets
 2 stalks bok choy, halved
 Quick Picked Radishes and Carrots (see recipe)
 ½ cup peanuts, crushed
Quick Pickled Carrots and Radishes:
 5 radishes, ends trimmed and thinly sliced to about 1/8 thickness
 1 medium carrot, julienned or cut into thin match-like strips
 ¾ cup water
 ¾ cup Colavita Aged White Wine Vinegar
 4 tbsp white sugar
 1 ½ tsp fine seat salt
 1 tsp mustard seeds, gently crushed
 1 tsp coriander seeds, gently crushed

Directions

1

First make the rice. Pour 2 cups water into a medium saucepan, cover and bring it to a boil over medium-high heat.

2

Add 1 tbsp Colavita Olive Oil and ½ tsp sea salt.

3

Stir in the rice and stir. Cover the pot and reduce the heat down to medium-low.

4

Simmer for 20 minutes. Remove lid and fluff with a fork. Set aside.

5

Preheat the oven to 400° F. Line a baking sheet with parchment paper.

6

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.

7

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.

8

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.

9

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.

10

Remove both the tofu and the roasted vegetables from the oven and set aside.

Assemble the Bowl:
11

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!

For the Quick Pickled Carrots and Radishes:
12

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.

13

Place the carrots and radishes in a clean, sterile jar (a 24 oz size should work).

14

Pour the vinegar mixture over the vegetables until the jar is full. Let the pickled veggies cool and then place them the refrigerator.

15

They will be ready in a couple of hours but taste best after 1-2 weeks.

Ingredients

For the Rice:
 1 cup Colavita Arborio Rice
 Colavita Extra Virgin Olive Oil
 1 block organic extra firm tofu
 ½ cup low sodium soy sauce or tamari
 1 tbsp Colavita Chili Paste
 2 tbsp toasted sesame oil
 1 inch fresh ginger, grated
 2 cloves garlic, grated
 1 pt mixed mushrooms, sliced
 1 small head of broccoli, cut into florets
 2 stalks bok choy, halved
 Quick Picked Radishes and Carrots (see recipe)
 ½ cup peanuts, crushed
Quick Pickled Carrots and Radishes:
 5 radishes, ends trimmed and thinly sliced to about 1/8 thickness
 1 medium carrot, julienned or cut into thin match-like strips
 ¾ cup water
 ¾ cup Colavita Aged White Wine Vinegar
 4 tbsp white sugar
 1 ½ tsp fine seat salt
 1 tsp mustard seeds, gently crushed
 1 tsp coriander seeds, gently crushed

Directions

1

First make the rice. Pour 2 cups water into a medium saucepan, cover and bring it to a boil over medium-high heat.

2

Add 1 tbsp Colavita Olive Oil and ½ tsp sea salt.

3

Stir in the rice and stir. Cover the pot and reduce the heat down to medium-low.

4

Simmer for 20 minutes. Remove lid and fluff with a fork. Set aside.

5

Preheat the oven to 400° F. Line a baking sheet with parchment paper.

6

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.

7

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.

8

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.

9

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.

10

Remove both the tofu and the roasted vegetables from the oven and set aside.

Assemble the Bowl:
11

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!

For the Quick Pickled Carrots and Radishes:
12

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.

13

Place the carrots and radishes in a clean, sterile jar (a 24 oz size should work).

14

Pour the vinegar mixture over the vegetables until the jar is full. Let the pickled veggies cool and then place them the refrigerator.

15

They will be ready in a couple of hours but taste best after 1-2 weeks.

Korean Risotto Bowl with Crispy Tofu

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