Korean Tofu Sausage Bowl
Chef Kelly Kim
Yellow Fever
Los Angeles
At Yellow Fever in L.A., Chef Kelly Kim makes a vegan sausage using tofu as the base, then spices it up with Korean gochugaru and other seasonings. The tofu sausage is arranged in a bowl along pickled carrots, steamed kale, sautéed mushrooms and fresh avocado, then drizzled with gochujang dressing. The plant-based bowl boasts lively flavors and colors.
Ingredients
Korean tofu sausage
2 lb. 10 oz, firm organic tofu
3 tbsp. gochugaru or chili powder
2 tbsp. + 1 tsp. kosher salt
1½ tsp. ground cumin
3/4 tsp. garlic powder
1½ tsp. brown sugar
1½ tbsp. olive oil
Quick pickled carrots
12 oz. carrots, peeled and julienned
1 tsp. kosher salt
1 tsp. sugar
1½ tbsp. white vinegar
1 tsp. sesame seeds
Sauteed mushrooms
18 oz. fresh mushrooms, sliced
1½ oz. shallots, peeled and thinly sliced
1½ tsp. kosher salt
Grapeseed or canola oil, for cooking
Steamed kale
1 bunch (10 oz.) kale
1 tbsp. sesame oil
1 tbsp. lemon juice
1 tsp. sesame seeds
Gochujang dressing
4½ tbsp. gochujang
1½ tbsp. Japanese white miso paste
1½ cups vegan mayonnaise
1½ tbsp. lemon juice
1½ tbsp. extra virgin olive oil
4½ tbsp. water
3 avocados, peeled, seeded, sliced
24 cups (1 lb. 8 oz.) arugula
Steps
1. For tofu sausage, drain tofu and crumble into ½-inch pieces. Preheat oven to 375 F.
2. In large bowl, mix spices together gochucharu, salt, cumin, garlic powder and brown sugar; stir in olive oil. Add crumbled tofu and toss with spice mixture until evenly coated. Spread mixture onto greased or parchment-lined baking sheets. Bake for 30 minutes; stir and bake an additional 20 minutes. If the tofu is still wet, bake for another 10 to 15 minutes. Remove from oven and let cool for 30 minutes.
3. For pickled carrots, in large bowl, toss carrots, salt, sugar and vinegar; let stand for 20 minutes. Drain carrots, squeezing out any excess water; sprinkle with sesame seeds and set aside.
4. For mushrooms, heat a large saute pan over medium-high heat. Drizzle in some cooking oil. Add sliced shallots and cook until they start to soften. Add sliced mushrooms and salt. Cook until mushrooms soften and start to lightly brown. Remove from heat, draining any excess liquid.
5. For kale, remove stems from leaves. Add 2 inches water to medium stockpot and fit with a steamer basket; bring to a boil. Add kale leaves; cover and cook for 2 minutes. Remove kale from steamer and let cool. Once cool enough to handle, cut into 1-inch pieces. Add sesame oil, lemon juice and sesame seeds; tossing to coat. Add salt to taste.
6. For gochujang dressing, in bowl, combine gochujang and miso; mix until well incorporated. Add remaining ingredients and whisk until thoroughly mixed.
7. To assemble each bowl, place 2 cups arugula in bottom; top each salad with ½ cup tofu sausage, ¼ cup sautéed mushrooms, ¼ cup pickled carrots, ½ cup steamed kale and ¼ of an avocado. Drizzle each with ¼ cup gochujang dressing.
Photo courtesy of California Avocado Commission