Lean on gochujang, a pre-made spicy Korean pepper paste, to make this sweet/salty gochujang sauce!
Course
Dinner, Lunch
Cuisine
Asian, Korean
Keyword
broccolini, brown rice, carrots, egg-free, fish sauce, gochujang, kimchi, nut-free, rice, rice bowl, sesame oil, soy sauce, tofu, vegetables
Prep Time20minutes
Cook Time40minutes
Total Time1hour
Servings4people
Calories287kcal
Ingredients
Gochujang Sauce
2tablespoonsgochujang
2teaspoonssoy sauce
2tablespoonssesame oil
1tablespoon+ 1 teaspoon rice wine vinegar
Tofu Rice Bowl
2blockstofudrained, cubed and salted
4carrotspeeled and chopped
½poundbroccoli or broccolinitrimmed
2clovesgarlicminced
1tablespoonminced ginger
2cupshot cooked rice
½cupkimchichopped
Instructions
Gochujang Sauce
Mix everything together. Add water until it's thin enough to drizzle.
Tofu Rice Bowl
In a non-stick skillet over medium-high heat, heat some oil. Add half of the tofu in a single layer; cook on the first side until golden brown and crispy, about 5-10 minutes. Flip to an uncooked side, then repeat for all sides. I'd recommend cooking at least 4 sides, but you can pan-fry all 6 sides if you're patient enough. Move the tofu to another container.
Place the same skillet back over medium heat, and add a little more oil. Add the carrots and ¼ cup of water, then cover. Cook for 10-15 minutes or until fork-tender, then uncover. Saute until any excess water evaporates and the carrots start to sear a little. Remove from heat.
Place the same skillet back over medium heat, and add a little more oil. Add the broccolini, garlic and ginger; cook for 10-15 minutes, or until crisp-tender.
Divide the rice between 4 bowls. Top with the tofu, carrots, broccoli and kimchi. Drizzle the gochujang sauce on top and serve.