by TikTok Andrew Bernard, https://makeitdairyfree.com/vegan-korean-bbq-inspired-rice-bowls/
Vegan Korean BBQ Inspired Rice Bowls
Ingredients
For the cauliflower
For the Korean BBQ Sauce
Other Ingredients
EQUIPMENT
Instructions
Cauliflower
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Preheat airfryer (or oven) to 425 degrees F.
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In a small bowl, add flour, corn flour and water. Whisk together very well (should have a pancake batter like texture).
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In a large bowl, add all the cauliflower pieces. Pour the flour mixture over the cauliflower and with a spatula, gently stir until all pieces are coated.
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Add breadcrumbs to another large bowl and drop a few pieces of cauliflower inside. Toss to coat and add to a parchment lined baking sheet. Repeat until all florets are coated and placed on baking sheet, making sure to not overcrowd your baking sheet.
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Place baking sheet in the oven for 10-15 minutes or until crispy.
Sauce
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While baking, add sauce ingredients, from onion to toasted sesame oil, to a blender. Blend until smooth.
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Over medium heat, add sauce to a large skillet and bring to a boil.
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While waiting, adding cornstarch and water together in a small bowl. Pour into pot. Reduce heat to medium low and let thicken, about 3-5 minutes.
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Turn off heat and add sesame seeds and scallions.
Assembly
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Remove cauliflower from oven and toss in the sauce. Add back to the oven for 5-10 minutes.
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Add rice to the bottom of a bowl. Top with cauliflower bites and any optional toppings. Serve.
Note
Spicy Cucumbers:
4 Baby Cucumbers, sliced
2 tsp Rice Wine Vinegar
1 tsp Sesame Oil
½ tsp Toasted Sesame Seeds
1 clove Garlic
1 tsp Sugar
1 tsp Fish Sauce (use vegan to keep meal vegan)
2 tsp Chili Flakes
2 tsp Smoked Paprika
Toss all together.
Special Sauce:
½ cup Sour Cream, yogurt or mayo
2 tbsp of Chili Paste
2 tsp Ketchup
2 tsp Toasted Sesame Oil
Add to a bowl and whisk together.
TikTok, to Try, Vegetarian, Andrew Bernard, Tofu
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