Ra Um & Recipe

Cook the Brown Rice

In a medium saucepan, combine the brown rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes, then fluff with a fork.

Prepare the Tofu

Press the tofu to remove excess moisture, then cut it into cubes. In a large skillet, heat the olive oil over medium heat. Add the tofu cubes and cook until golden brown, about 5-7 minutes. Pour in the soy sauce and cook for an additional 2 minutes, stirring frequently.

Chop the Vegetables

While the tofu is cooking, slice the bell pepper into thin strips, julienne the carrot, and chop the green onions. Rinse and drain the spinach.

Sauté the Vegetables

Add the bell pepper, carrot, and spinach to the skillet with the tofu. Stir-fry for about 3-5 minutes, until the vegetables are tender but still vibrant.

Make the Sauce

In a small bowl, whisk together the sesame oil, rice vinegar, honey, and chili paste until well combined.

Combine and Serve

Once the vegetables are cooked, pour the sauce over the tofu and vegetables and stir to coat everything evenly. Serve the tofu and vegetable mixture over a bed of brown rice. Garnish with chopped green onions.