Korean Tofu Bowl

Ingredients

• 16 oz extra-firm tofu
• 4 tbsp soy sauce
• 2 tbsp gochujang
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey (optional)
• 2 clove garlic
• 1 tsp fresh ginger
• 2 cup brown rice
• 2 carrots
• 1 cucumber
• 5 oz spinach
• 2 green onions (optional)
• 1 tsp sesame seeds (optional)
• 2 tbsp vegetable oil

Steps

1. Press tofu to remove excess water, then cut into 1/2-inch cubes.
2. Cook brown rice according to package directions.
3. In a bowl, whisk together soy sauce, gochujang, sesame oil, rice vinegar, honey (if using), minced garlic, and grated ginger for the sauce.
4. Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes.
5. Add the prepared sauce to the skillet with the tofu and simmer for 2-3 minutes until the sauce thickens and coats the tofu.
6. While tofu cooks, julienne carrots and cucumber. Briefly sauté spinach in a separate pan until wilted.
7. Divide cooked rice among four bowls. Top with sauced tofu, julienned carrots, cucumber, and wilted spinach.
8. Garnish with sliced green onions and sesame seeds, if desired, before serving.