Tofu (Optional)

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2 Tbsp. gochujang (Korean chili paste)

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1 tsp. rice vinegar

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1 1/2 tsp. low sodium tamari or coconut aminos

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1 1/2 tsp. toasted sesame oil

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14 oz. cubed tofu

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1 Tbsp. neutral cooking oil

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Sesame Kale

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1 Tbsp. toasted sesame oil

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1 Tbsp. low sodium tamari or coconut aminos

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1 tsp. rice vinegar

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8 oz. baby kale

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1 Tbsp. sesame seeds

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Veggie Salads (Banchan)

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1/4 cup low sodium tamari or coconut aminos

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3 Tbsp. rice vingar

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2 Tbsp. sesame oil

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1 Tbsp. gochujang

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1 Tbsp. honey

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1/2 cup bean sprouts

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4 carrots julienned

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1 cucumber cut into half moons

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2 ripe, Fresh California Avocados seeded, peeled and diced

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2 cups brown rice

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1 cup kimchi drained and roughly chopped

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4 fried eggs cooked on very high heat sunny side up with runny yolks and crispy whites

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Korean red pepper and sesame seeds to serve (optional)

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.