Crispy Gochujang Tofu Rice Bowls

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

Ingredients

2 cups jasmine rice

1-3 tablespoons gochujang

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 cut into 1/2” pieces

1 teaspoon soy sauce

¼ teaspoon sea salt

¼ teaspoon black pepper

1 tablespoon cornstarch

2 tablespoons oil

chopped scallions and sesame seeds for garnish

Directions

Jasmine Rice

Cook rice by your preferred method

For the Crispy Tofu

In a medium-sized bowl place the pressed and cubed 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.

Serve tofu over rice. Garnish with green onions and sesame seeds.

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