Kimchi Rice Bowl with Tofu and Shiitake Mushrooms

Ingredients

• 250 g ORYZA (sushi rice)
• 3 tbsp Rice vinegar
• 2 tsp Rice syrup
• Salt
• 400 g Tofu
• 1 Garlic clove
• 7 tbsp sesame oil
• 0.5 tsp sambal oelek
• 6 tbsp soy sauce
• 0.5 bunch cilantro (10 g)
• 1 red chili pepper
• 3 tbsp Lime juice
• 1 handful alfalfa sprouts
• 3 tbsp cashew nuts (45 g)
• 1 piece ginger (20 g)
• 150 g Baby spinach
• Pepper
• 200 g shiitake mushrooms
• 200 g vegan kimchi (refrigerated)

Instructions

1. 1.

   Add rice to a pot with 500 ml water and bring to a boil, stirring occasionally. Cook the rice for 2 minutes uncovered over low heat, then cover and simmer on very low heat for 15 minutes until all water is absorbed. Remove from heat, place a kitchen towel between pot and lid, and let the rice rest for 10 minutes.

2. 2.

   Meanwhile combine rice vinegar, rice syrup, and ½ tsp salt in a small saucepan, heating and stirring until the salt dissolves. Transfer the sushi rice to a bowl, spread it out slightly so it cools faster. Fold in the vinaigrette mixture and allow the rice to cool completely. Cover with a damp kitchen towel while you prepare the rest of the dish.

3. 3.

   Slice tofu into 4 pieces and then cut each piece diagonally again. Peel and mince garlic. Mix garlic with 1 tbsp sesame oil, sambal oelek, and 2 tbsp soy sauce. Marinate the tofu in this mixture and let it sit for 20 minutes.

4. 4.

   For the dip wash and dry cilantro, then chop. Slice the chili pepper lengthwise, remove seeds, rinse, and chop. Combine remaining soy sauce, cilantro, chili, 3 tbsp sesame oil, 3 tbsp water, and lime juice.

5. 5.

   Rinse alfalfa sprouts in a sieve and drain. Toast cashew nuts in a hot pan without oil over medium heat for 3 minutes.

6. 6.

   Peel and mince ginger. Wash spinach and dry it. Heat 1 tbsp sesame oil in a pot and sauté ginger for 3 minutes over medium heat. Add spinach and cook for 5 minutes until wilted, then season with pepper.

7. 7.

   Meanwhile clean mushrooms and cut into halves or quarters if desired. Heat 1 tbsp sesame oil in a pan and sauté mushrooms for 5–7 minutes over medium heat, seasoning with salt and pepper. Remove from pan and set aside. In the same pan, add remaining oil and fry tofu, turning frequently, on high heat for 5–7 minutes.

8. 8.

   Serve by placing sushi rice in four bowls. Arrange spinach, mushrooms, kimchi, and tofu on top. Sprinkle alfalfa sprouts and cashew nuts, then serve with the dip.