1hr · 4 servings 1/4 cup gochujang (Korean hot pepper paste) ▢ 1/4 cup lower-sodium soy sauce or tamari ▢ 3 Tbsp. honey ▢ 2 Tbsp. rice vinegar ▢ 1 Tbsp. toasted sesame oil ▢ 2 minced garlic cloves ▢ 1 tsp. grated fresh ginger ▢ 1 (14-oz.) block extra-firm (or super-firm) tofu Pickled Vegetables ▢ 1/2 cup julienne cut (or matchstick) carrots ▢ 1/2 cup julienne cut cucumber ▢ 1/4 cup julienne cut radish (daikon or watermelon) ▢ 1/2 cup rice vinegar ▢ 1/2 cup water ▢ 2 Tbsp. granulated sugar ▢ 1/2 tsp. salt Sushi Rice ▢ 1 cup dry U.S.-grown short-grain sushi rice ▢ 1/2 tsp. salt ▢ 2 Tbsp. rice vinegar ▢ 1 1/2 tsp. sugar FIND THE FULL RECIPE AT THIS LINK: https://dishingouthealth.com/gochujang-tofu-and-rice-bowls/