Peanut Gochujang Rice
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Vegan Richa · by Vegan Richa★ 5.0 (18)

Peanut Gochujang Rice

NUTRITION · PER SERVING35M COOK
CAL 24%·PRO 46%
CARBS 63G52% OF CAL
6G FIBER48G OTHER8G TOTAL SUGAR
FAT 17G32% OF CAL
2G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A skillet meal of crispy tofu with mushrooms and vegetables in a creamy peanut-gochujang sauce over rice. Addictive, spicy, and satisfying.

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Nutrition & ingredients

Ingredients

serves 4
  • 9 ounces firm or extra firm tofu (pressed for at least 15 minutes, then cubed or sliced)
  • 2 teaspoons soy sauce (, use tamari for gluten-free )
  • 2 teaspoons gochujang
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 2 teaspoons oil
  • 1/2 cup onion
  • 2 ounces chopped or thinly sliced mushrooms
  • 2 tablespoons ginger garlic paste (or 4 cloves garlic , 1/2 inch ginger minced )
  • 1 1/2 cups frozen vegetables ( or chopped fresh vegetables of choice such as carrots peppers peas broccoli etc )
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons gochujang
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 cup white rice (washed really well and drained(I use Indian basmati))
  • 2 cups water (or broth)
  • 1/2 teaspoon salt
  • green onion, crushed roasted peanuts, lime wedges
PREP
10M
SODIUM
1671MG
ESTIMATE
COMPLETE

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