Dumpling Rice Bowl
Kicking off my Pickles & Ferments series with this epic rice bowl! Featuring crispy tofu, Asian pickled cucumbers, and your fave dumplings. Toss in some charred sweetcorn, kale, and mushrooms, all brought together with a Korean BBQ kick. Top with crispy seaweed, sesame seeds, and a dash of hot sauce – absolute flavor bomb!
Serves: 2
30 minutes
Cook time
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Metric
Imperial (Coming Soon)
Ingredients
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- Dumplings of your choice
- 2 tbsp soy sauce
- 3 tbsp water
- Frying oil (for cooking dumplings and vegetables)
- 0.5 block tofu
- 1 tsp Chinese five spice
- Coconut oil spray
- 1-2 tbsp Asian sauce of -your choice (e.g., Korean BBQ sauce)
- 1 spring onion, sliced
- 0.5 punnet chestnut mushrooms, sliced
- Handful of kale, chopped
- 2 cloves garlic, minced
- 0.5 cup sweetcorn
- Cooked rice (amount as desired per serving)
- Crispy seaweed (for garnish)
- Asian pickled cucumbers
- Hot sauce (optional, for garnish)
- Sesame seeds (for garnish)
🔄Sam Jones's Suggested Substitutes
Tofu Seitan, tempeh
Chinese five spice A mix of ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns
Korean BBQ sauce Hoisin sauce, teriyaki sauce, or sweet chili sauce
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