2Scallionsthinly sliced (keep whites and green tops separated)
1cupmulti-colored carrotsthinly sliced into rounds
1/2cup snow peasor sugar snap peas, ends removed, tough string that runs along it removed, and sliced in half
1tbspSoy sauce reduced in sodium
1tbsp Rice vinegar
2tbspTahini
1tbspMaple syrup
1tbsp White miso paste
1cupRed ricesalt and pepper
2tspKorean spice blendsea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, black pepper, ginger
225 gTofu
Instructions
In a medium pot, combine the rice, 2 1/2 cups of water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 35 to 40 minutes, until the rice is tender and the water is absorbed.Remove from the heat and let sit, covered, for 5 minutes.
Fluff the cooked rice with a fork and set aside in a warm spot.Heat your BBQ or Griddle to high, making sure to oil it first (or heat a drizzle of oil in a large pan on medium-high). Season the tofu with the spice blend and salt and pepper.
Add the seasoned tofu to the BBQ (or to your paand cook, 3 to 5 minutes per side or until browned and heated through.In a bowl, combine the carrots, snow peas, white bottoms of the scallions and a splash of vinegar; season with salt and pepper to taste and toss to combine.
In a bowl, combine the ginger and garlic, tahini, miso, soy sauce, maple syrup and remaining vinegar; season with salt and pepper to taste.
Divide the finished rice between your bowls. Top with the grilled tofu and seasoned vegetables. Drizzle with as much of the sauce as you’d like. Garnish with the green tops of the scallions