Ingredients
Quick Pickled Carrots and Cucumber
- 1 cup water
- 1 cup Apple Cider
- 1 tablespoon Honey
- 1 teaspoon Salt
- 2 small carrots, peeled into ribbons
- 1 small cucumber, peeled into ribbons
- 3 (1-inch) peeled slices fresh ginger
Crispy Gochujang Tofu
- 1 brick (12 oz) extra-firm tofu, pressed for 30-60 min and cut into 1/2-in cubes
- 1/4 cup Corn starch
- Kosher salt and pepper
- 3 tablespoons Veggie oil
- 1/4 cup Gochujang
- 2 medium cloves garlic, minced
- 1/4 cup honey
- 2 tablespoons light brown sugar
- 2 tablespoons rice wine vinegar
- 1/4 cup soy sauce
- 1 bunch green onions, cut into 1-inch pieces
- Steamed rice, kimchi, and sesame seeds for serving
Instructions
Quick Pickled Carrots and Cucumber
- Whisk water, apple cider vinegar, honey, and salt in a large jar or container until honey is dissolved. Add carrot, cucumber, and ginger submerging in the liquid. Screw lid on jar or container and allow to sit 30-60 minutes at room temperature (or refrigerate overnight).
Crispy Gochujang Tofu
- In a medium bowl, toss tofu with cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly combined.
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and sear on all sides several minutes until crispy. Drain on paper towels.
- In a medium bowl, whisk gochujang, garlic, honey, brown sugar, vinegar, and soy sauce until smooth.
- Pour sauce into same pan used for tofu and bring to a simmer over medium-high heat, stirring occasionally until thickened and bubbly. Fold in tofu and green onions until tofu is evenly coated and green onion is wilted. Season tofu with salt and pepper to taste if needed.
- Assemble bowls by spooning rice into serving bowls and topping with gochujang tofu, pickled carrots and cucumber, kimchi, and sesame seeds. Serve bowls immediately and enjoy!
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