Korean (Gochujang) Tofu Rice Bowls

• servings: 4 servings
• active time: 25 minutes
• total time: 25 minutes

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 (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

Directions

Minute® Instant White Rice

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

For the Crispy Tofu

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.

Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and place aside for now.

In a small bowl, whisk together all the gochujang sauce ingredients - the gochujang, minced garlic, ginger, sugar, soy sauce, agave, ketchup and rice wine vinegar. Taste and adjust ingredients if desired. If you started with just the 1 tablespoon of gochujang, taste to see if you can add more depending on the spice level.

Add the gochujang sauce into the same pan the tofu was in. Bring to a boil, then reduce heat to low and let it cook until nice and sticky, about 5 full minutes. Add back in the crispy tofu, stir together completely to coat, then remove from heat.

If adding broccoli: in another pan, and add a few tablespoons of water into the pan. Bring to a steady simmer over medium high heat and add in the broccoli florets and cover. Allow to steam for about 2 minutes to essentially blanch the broccoli. Remove from heat, drain excess liquid.

Put together your rice bowls:

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!

Nutrition

• Calories: 377 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Sodium: 877 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 2 g
• Total Sugars: 22 g
• Protein: 14 g