4green onions,thinly sliced (white and green parts divided)
4ouncesshiitake mushroomssliced thin
3carrotscut into matchsticks
2cupscooked quinoa(2/3 cup dry)
2tablespoonstoasted sesame seeds
3tablespoonschili pepper paste
Prepare Ultra Crispy Unfried Tofu. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon honey, and 1 tablespoon sesame oil. Toss with cooked tofu and set aside.
Set out 4 bowls for the cooked vegetables. Bring a large pot of water to a boil. Add chopped kale and cook for 3 minutes, until crisp-tender. Remove from the water, squeeze dry, and place in one of the prepared bowls. Toss with 1 1/2 teaspoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon minced garlic. Set aside.
Refill pot with fresh water and return to boil. Add bean sprouts and cook until tender and slightly translucent, 2-3 minutes. Remove to bowl, toss with 1/2 teaspoon soy sauce. Set aside.
Heat 2 teaspoons olive oil in a large skillet. Add white parts of the green onions, 1 teaspoon garlic, and mushrooms. Sautee for 4 minutes, until the mushrooms are tender. Toss with 1 teaspoon soy sauce and remove to one of the prepared bowls.
In the same skillet, heat the remaining teaspoon olive oil. Add carrots, remaining 2 teaspoons sesame oil, and remaining teaspoon minced garlic. Sauté 2-3 minutes, until slightly tender. Remove to final bowl.
Just before serving, heat a lightly oiled skillet over medium heat. Cook eggs sunny side up. In a small bowl, stir together the chili pepper paste and remaining tablespoon honey.
To serve: Place cooked quinoa in the bottom of the bowl. Then top with small mounds of the tofu, kale, mushrooms, carrots, and bean sprouts. Top with toasted sesame seeds, a fried egg, and the green tops of the green onions. Serve with the chili bean paste.
Chili pepper paste (gochujang) is available in many grocery stores and at Asian specialty food stores. It will give you the most authentic and appropriate spice, but If you substitute sriracha in a pinch, I won't tell.
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