Honey I’m Hot Glazed Korean-Style Tofu Bowls with Quick Pickled Radish & Sesame Citrus Rice

Honey I o9m Hot Glazed Korean-Style Tofu Bowls with Quick Pickled Radish & Sesame Citrus Rice

This vibrant vegetarian bowl pairs crisp pan-seared tofu glazed with Honey I o9m Hot with citrus sesame rice, quick-pickled daikon and radish, blistered shishito peppers and a crunchy cucumber-carrot slaw. It s sweet, spicy, tangy and texturally fun perfect for weeknights or for entertaining when you want something colorful and bold.

Ingredients

• For the tofu and glaze
• 14 ounces extra-firm tofu, pressed and cut into eight 1/2-inch slabs
• 2 tablespoons cornstarch
• 2 tablespoons neutral oil (canola or grapeseed)
• 3 tablespoons soy sauce
• 3 tablespoons Honey I o9m Hot
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 small clove garlic, finely minced
• For the sesame citrus rice
• 2 cups cooked short-grain or medium-grain rice (about 1 cup dry)
• 1 tablespoon sesame oil
• 1 tablespoon lime juice (about 1/2 lime)
• 1 teaspoon finely grated lime zest
• 2 tablespoons toasted sesame seeds (white or mixed)
• Salt to taste
• Quick-pickled radish
• 1 cup thinly sliced daikon and/or watermelon radish
• 1/3 cup rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons warm water
• Slaw and peppers
• 1 cup julienned cucumber
• 1/2 cup shredded carrot
• 6-8 small shishito peppers
• 2 green onions, thinly sliced
• Garnishes
• 2 tablespoons thinly sliced cilantro or fresh basil (optional)
• 1 tablespoon toasted sesame seeds
• Lime wedges to serve

Instructions

1. Press the tofu for at least 20 minutes to remove excess moisture. Pat dry and slice into slabs.
2. Make the quick-pickles: in a small bowl stir rice vinegar, sugar, salt and warm water until dissolved. Add the sliced radishes, press them down and let sit at room temperature while you cook (minimum 15 minutes, up to 2 hours in the fridge).
3. Prepare the sesame citrus rice: warm cooked rice if chilled. Stir in sesame oil, lime juice, lime zest, toasted sesame seeds and a pinch of salt. Keep warm and fluff with a fork.
4. Make the glaze: in a small bowl combine soy sauce, Honey I o9m Hot, rice vinegar, minced garlic and toasted sesame oil. Taste and adjust: add more Honey I o9m Hot for sweetness and heat or a touch more vinegar for tang.
5. Dust both sides of the tofu slabs lightly with cornstarch. Heat a large nonstick or cast-iron skillet over medium-high heat and add the neutral oil.
6. When oil shimmers, add tofu slabs without overcrowding. Fry 3-4 minutes per side until golden and crisp. Reduce heat to medium-low and pour the glaze into the pan. Spoon glaze over the tofu, let it bubble and reduce for 1-2 minutes until tofu is glossy and a sticky coating forms. Flip tofu to coat both sides. Remove tofu to a plate and keep warm.
7. In the same skillet, increase heat slightly and blister shishito peppers for 2-3 minutes, turning until lightly charred and softened. Remove and set aside.
8. Toss cucumber and carrot together with a pinch of salt and a squeeze of lime if desired for a quick crunchy slaw.
9. Assemble bowls: divide sesame citrus rice between two bowls. Arrange 3-4 glazed tofu slabs on each bowl. Add quick-pickled radish, blistered shishitos, cucumber-carrot slaw and sliced green onions.
10. Garnish with toasted sesame seeds, fresh herbs and lime wedges. Serve immediately so the tofu remains crisp and the glaze is tacky.

Creative use of Honey I o9m Hot

Extra: Turn leftover glaze into a drizzle sauce by whisking 1 tablespoon of plain yogurt into 2 tablespoons of warmed Honey I o9m Hot glaze. Drizzle over bowls for a cooling, tangy contrast to the heat.

Notes

• To make this gluten-free, substitute tamari for soy sauce.
• Pressing tofu can be done with a tofu press or by wrapping tofu in a kitchen towel and weighting with a heavy skillet for 20-30 minutes.
• Meal prep: rice and pickled radishes can be prepared ahead; assemble and glaze tofu just before serving for best texture.