I was flipping through a book I brought home (A Splash of Soy) and was inspired to make tofu-rice bowls. I didn't really follow the recipe; more the spirit. Roasted tofu, carrots, cucumber, a gochujang sauce and a scallion vinaigrette (from SK who took it from David Chang). This was kind of a riff on bibimbap and it turned out really well. I wished I had had avocado, but otherwise a nice light feeling meal (with no leftovers).
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