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Native Bowl's Couch Bowl
Recipe courtesy Julie Hasson and Native Bowl, LLC
- Total Time:
- 5 min
- Prep:
- 5 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- Sauce makes 1 cup, enough for 4 bowls
Ingredients
- SAUCE:
- 1/2 cup Korean hot pepper paste
- 2 cloves garlic, minced
- 2 teaspoons toasted sesame seeds
- 1/4 cup agave nectar
- 2 teaspoons toasted sesame oil
- 1/2 cup water
- COUCH BOWL:
- 5 cups steamed rice
- 1 pound extra-firm tofu, sauteed
- 4 ounces fresh baby spinach
- 2 carrots, shredded
- 8 scallions, sliced
- 1/4 cup toasted sesame seeds
Directions
For the sauce:
In a small bowl, mix together the red pepper paste, garlic, sesame seeds, agave, and sesame oil. Add water and stir until smooth.
To make the "Couch Bowl":
Layer the steamed rice evenly in 4 bowls. Drizzle with the red pepper paste sauce. Top with sauteed tofu and a handful spinach leaves. Sprinkle with shredded carrots and a spoonful of sliced scallions. Drizzle with a little more sauce, and a sprinkle of toasted sesame seeds. Serve the extra sauce on the side.