Carrots, blanched then dressed with gochujang, shoyu, sugar, rice vinegar, cayenne, and toasted sesame seeds.
Satsumaimo (Japanese sweet potato), roasted whole then lightly pan-fried peeled chunks in canola and sesame oils. I tossed the browned pieces with maple-shoyu syrup, then sprinkled them with toasted sesame seeds.
Baby bok choy, blanched then tossed with the same dressing as that used for the carrots.
Mung bean sprouts, prepared using this Fat Free Vegan Kitchen recipe.
Cucumbers, prepared using another Fat Free Vegan Kitchen recipe. I used a regular English cucumber instead of a pickling variety, green onions instead of a regular onion, and added red pepper flakes.
Tofu, sliced thinly, briefly marinated in slightly-diluted vegan "fish" sauce, then lightly pan-fried.
This made for a wonderful, varied meal that I will definitely revisit. If anyone has suggestions for side dishes to include next time around, please let me know. Happy feasting!