Korean Risotto Bowl with Crispy Tofu

Ingredients

• 1 cup Colavita Arborio Rice
• Colavita Extra Virgin Olive Oil
• 1 block organic extra firm tofu
• ½ cup low sodium soy sauce or tamari
• 1 tbsp Colavita Crushed Hot Chili Pepper Spread
• 2 tbsp toasted sesame oil
• 1 inch fresh ginger, grated
• 2 cloves garlic, grated
• 1 pt mixed mushrooms, sliced
• 1 small head of broccoli, cut into florets
• 2 stalks bok choy, halved
• Quick Pickled Radishes and Carrots (see recipe below)
• ½ cup peanuts, crushed
• 5 radishes, ends trimmed and thinly sliced to about 1/8 thickness
• ¾ cup medium carrot, julienned or cut into think match-like strips
• ¾ cup water
• 4 tbsp Colavita Aged White Wine Vinegar
• 1 ½ tsp white sugar
• 1 tsp fine sea salt
• 1 tsp mustard seeds, gently crushed
• 1 tsp coriander seeds, gently crushed