Directions:

To Prepare Korean BBQ Sauce

Mix light brown sugar with low sodium soy sauce. Add green onions, fresh garlic, fresh ginger root, sesame seeds, black pepper, and red pepper flakes to the sugar soy mixture. Combine canola and sesame oils. Whisk oil into sugar soy sauce mixture. Cover and place in the refrigerator until ready to use.

To Prepare Tofu Poke

In a stainless steel bowl, toss tofu cubes with canola oil, salt, and pepper. Lay tofu in a single layer on a parchment-lined sheet tray, making sure not to overcrowd. Roast in a preheated 400-degree Fahrenheit oven for 10 minutes or until browned. Allow to cool slightly. Add cucumbers, red and green onions, tamari, sesame oil, crushed red pepper flakes, and sesame seeds in a mixing bowl. Add roasted tofu. Toss until evenly coated and distributed. Cover and place in the refrigerator until ready to use.

To Prepare Garlic & Gingered Kale

Trim stems from greens. Wash well in cold running water. Blanch in boiling water for 30 seconds. Place in an ice bath to stop the cooking process. Drain well. Heat canola oil over medium-high heat in a sauté pan. Add ginger and garlic. Sauté for 30 seconds or until fragrant. Add kale and cook for 1 to 2 minutes or until just wilted. Season with tamari and sesame oil. Toss to coat evenly. Serve warm.

To Prepare Sushi Rice & Quinoa

1. Mix the rice vinegar, mirin, sugar, and salt in a small saucepan. Heat over moderate heat, constantly stirring until sugar and salt dissolve. Allow to cool slightly before using.
2. Wash rice 5 times or until water runs clear. Drain in a colander and let dry for 15 minutes.
3. Cook the rice in a rice cooker according to the manufacturer’s directions. Transfer to a mixing bowl.

Note: If a rice cooker is unavailable, combine rice and water in a pan. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes or until liquid is absorbed.

4. Sprinkle sushi seasoning liquid all over the rice by drizzling it over a spatula while waving it back and forth.
5. Using the spatula, in a slicing motion, gently separate the rice grains while mixing in the seasoning liquid.
6. While the rice is cooking, prepare the quinoa by rinsing it thoroughly under cold running water. Combine quinoa with stock or water in a pot. Bring to a boil, then cover with a tight-fitting lid. Reduce heat to low and simmer for 12 to 15 minutes or until grains are fluffy and water absorbs. Remove from the heat.
7. In a mixing bowl, combine rice and quinoa. Mix gently until evenly distributed. Serve warm.

To Prepare Tofu Poke Street Bowl

1. Place potatoes in a single layer on a parchment-lined sheet tray, making sure not to overcrowd. Spray with cooking oil spray. Roast in a preheated 450 degrees Fahrenheit oven for 15 minutes or until lightly browned. Flip once halfway through cooking time to ensure equal browning. Serve warm.
2. As needed, place 1 cup of sushi and quinoa mixture in the bottom of a serving bowl.
3. Drizzle 1 Tablespoon Korean BBQ sauce over rice.
4. Working in a clock-like rotation, place:

– 1/2 cup tofu poke at 9 o’clock

– 1 Tablespoon diced avocado at 12 o’clock

– 1/3 cup garlic & gingered kale at 6 o’clock

– 1 Tablespoon of each yellow and red thinly sliced pepper at 3 o’clock.

5. Place 1/2 cup of roasted sweet potatoes in the center of the bowl.
6. Drizzle with 1 Tablespoon of gochujang BBQ sauce.
7. Garnish with:

– 1 Tablespoon sliced green onions

– ½ teaspoon white sesame seeds

– ½ teaspoon black sesame seeds.

8. Enjoy immediately!