In this version, there are three kinds of peppers: roasted red peppers, which provide sweetness and color, jalapeño peppers, which add fiery spice, and for a rich smokiness, chipotle peppers in adobo. Don't be afraid to use my recipe as a guide and adjust the heat to your liking. Do serve with homemade pita chips! Get the quick and crowd-pleasing recipe here.
This is a dish I've made several different ways, depending on the veggies and type of rice I have on hand. The sauce always has the three main elements — red chili paste, soy sauce, and sesame oil — but the measurements aren't exact, it depends on what you like. This was the first time I put the tofu/vegetables over quinoa (ran out of Calrose rice), and I have to say the grain paired nicely with the spicy dish. Thanks to some of the prepackaged elements, can't-screw-it-up tofu, and rice-cooker-made quinoa, this recipe is about as uncomplicated as it gets.
Have you ever tried gojuchang?
Source: Flickr User joyosity