Korean (Gochujang) Tofu Rice Bowls
Ingredients
The rice
-
2
cups
Minute® Instant White Rice
The sauce
-
3
tablespoons
gochujang
-
1
tablespoon
minced garlic
-
½
tablespoon
minced ginger
-
2
tablespoons
sugar
-
2
tablespoons
soy sauce
-
3
tablespoons
agave
-
4
tablespoons
ketchup
-
2
tablespoons
rice wine vinegar
The tofu
-
1
lb
extra firm tofu
-
1
teaspoon
soy sauce
-
¼
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
1
tablespoon
cornstarch
-
2
tablespoons
oil
The vegetables
-
2-3
heads
broccoli
-
as needed
chopped scallions
-
as needed
sesame seeds
Instructions
- Prepare the rice according to the package directions.
- In a bowl, combine the pressed and torn tofu with soy sauce, sea salt, black pepper, and cornstarch.
- Heat oil in a pan over medium-high heat and cook the tofu until crisp, about 8 minutes, then set aside.
- In a small bowl, whisk together the gochujang sauce ingredients and adjust to taste.
- Add the sauce to the same pan and cook until sticky, about 5 minutes, then add the tofu back in and coat well.
- For the broccoli, steam it in a pan with a bit of water for about 2 minutes, then drain.
- Assemble the rice bowls with rice, tofu, broccoli, and top with sesame seeds and scallions.
Nutrition Facts (estimated)
Servings
4
Calories
377
Total fat
12g
Total carbohydrates
54g
Total protein
14g
Sodium
877mg
Cholesterol
0mg
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