Korean (Gochujang) Tofu Rice Bowls

Korean (Gochujang) Tofu Rice Bowls

from jessicainthekitchen.com
25 min
4 servings

These Korean (Gochujang) Tofu Rice Bowls are a quick, incredibly flavorful, make-ahead dish! It's one of my most requested recipes, and perfect for weeknight dinners. Enjoy this sweet, savory and spicy tofu recipe!

Ingredients

  • 2 cups Minute® Instant White Rice
  • 3 tablespoons gochujang (please use only 1 tablespoon if you can't handle spicy food)
  • 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
  • 1 lb block extra firm tofu pressed for at least 30 minutes and torn into 1 inch pieces
  • 1 teaspoon soy sauce
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons oil
  • Two to three heads of broccoli cut into florets
  • chopped scallions and sesame seeds for garnish

Directions

  1. 1

    Prepare Minute® Instant White Rice according to directions of the packaging.

  2. 2

    In a medium-sized bowl place the pressed and torn tofu. Add in the soy sauce and toss to coat. Add in the sea salt, black pepper, and cornstarch, and toss to thoroughly combine.

  3. 3

    Add over ½ cup rice per bowl (or as much as desired) some of the minute rice, ¼ of the tofu and some of the broccoli. Since the tofu makes so much extra sauce, feel free to drizzle it over the broccoli and the rice. Top with sesame seeds and chopped scallions, serve and enjoy!