Recipe courtesy of Julie Hasson and Native Bowl, LLC
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Native Bowl's Couch Bowl
Total:
5 min
Prep:
5 min
Yield:
Sauce makes 1 cup, enough for 4 bowls
Level:
Easy
Total:
5 min
Prep:
5 min
Yield:
Sauce makes 1 cup, enough for 4 bowls
Level:
Easy

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.

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