Korean (Gochujang) Tofu Rice Bowls
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (118)

Korean (Gochujang) Tofu Rice Bowls

NUTRITION · PER SERVING25M COOK
CAL 24%·PRO 40%
CARBS 74G62% OF CAL
6G FIBER22G SUGAR47G OTHER
FAT 14G26% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy tofu in a sweet, savory, spicy gochujang sauce served over rice with broccoli and sesame seeds. A quick, flavorful, make-ahead bowl perfect for weeknights.

mainkoreangrain bowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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 (cut in half for a less sweet sauce)
  • 4 tablespoons ketchup (cut in half for a less sweet sauce)
  • 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
  • 2-3 heads broccoli (cut into florets)
  • chopped scallions and sesame seeds for garnish
PREP
25M
SODIUM
1131MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.