Korean Inspired Tofu Bowls with Vegetables

• doses: 4 servings
• tempo ativo: 10 minutes
• tempo total: 30 minutes

Ingredientes

10 oz extra firm tofu, pressed for at least 10 minutes

2 teaspoons olive oil, divided

1 cup shredded carrot

1 small red bell pepper, thinly sliced

1 cup chopped mushrooms, I used baby Bella

1/2 small yellow onion, diced

1 cup diced green onion

3 tablespoons tamari, or soy sauce

1 tablespoon pure maple syrup

2 cloves garlic, minced

1 teaspoon freshly grated ginger

Sriracha, or other chili sauce, to taste

Salt and pepper

Cooked rice or quinoa for serving

Optional garnishes: sesame seeds, green onion, cilantro, extra chili sauce

Instruções

Crumble the tofu with your fingers into small bite size pieces. Heat a large pan over medium heat and add 1 teaspoon olive oil, tofu and a pinch of salt. Cook tofu until browned, 5-7 minutes.

Remove tofu from the pan and add the remaining teaspoon of olive oil and all the veggies. Cook veggies until softened and starting to caramelize.

Add the tofu back in, along with the garlic, ginger, soy sauce, maple syrup and desired amount of chili sauce. Cook until a sauce has formed that coats all the of the tofu and vegetables.

Serve with a side of rice, or other favorite grain, and top with desired toppings.

Informação Nutricional

• Tamanho da Dose: 1/4
• Calorias: 173
• Gordura Total: 7.7 g
• Gordura Saturada: 1.1 g
• Gordura Trans: 0 g
• Colesterol: 0 mg
• Sódio: 786.1 mg
• Carboidratos Totais: 14.2 g
• Fibra Alimentar: 3.3 g
• Açúcares Totais: 7.4 g
• Proteína: 12.8 g