Korean Tofu Bowl with Black Rice and Fresh Pear
Korean bowl with crispy tofu, black rice, fresh pear and several banchan. Like a plant-based, refreshed version of the classic bibimbap.
Ingredients
Number of portions
1 kg extra firm tofu
200 g Santa Maria Black Pepper Soy Sauce
50 ml oil for frying
750 g black rice, steamed
250 g cucumber salad (banchan)
200 g mung bean sprouts (banchan)
200 g Korean carrot salad (banchan)
200 g red cabbage, thinly sliced
500 g pears, sliced
50 ml roasted sesame seeds
3 stalks of scallions, thinly sliced
0.5 bunch of coriander, coarsely chopped (optional)
Dressing:300 ml mayonnaise
100 ml Santa Maria Kimchi Paste Chili & Garlic
3 tbsp lime juice
How to prepare
Prepare the different side dishes according to the recipe (banchan).
Cook the black rice according to the instructions on the package.
Slice the pears. Put in water with a little vinegar to prevent them from turning brown.
Slice the tofu. Heat the oil in a pan. Fry the tofu until golden brown and crispy on both sides. Add Black Pepper & Soy Sauce and mix with the tofu. Then set aside.
Put the various ingredients in a serving bowl, starting with the rice. Then add the vegetables and pear separately. Finish with the tofu in the middle. Garnish with scallions and sesame seeds. Serve the dressing on the side.
Tips!
Replace the tofu with chunky salmon pieces seared in a hot pan and glaze with Santa Maria Black Pepper Soy Sauce.
Allergens
Sesame, soy, wheat
Recipe categories
Food