Tofu Kimchi Bowl

Ingredients

• 14 oz extra-firm tofu
• 16 oz kimchi
• 2 cup short-grain rice
• 4 tbsp soy sauce
• 2 tbsp gochujang
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 clove garlic
• 1 tsp ginger
• 2 tbsp vegetable oil
• 4 scallions (optional)
• 1 tsp sesame seeds (optional)
• ½ cucumber (optional)
• 1 carrot (optional)

Steps

1. Press the tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Cook rice according to package directions. While rice cooks, prepare the sauce by whisking together soy sauce, gochujang, 1 tbsp sesame oil, rice vinegar, maple syrup, minced garlic, and grated ginger.
3. 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. Remove tofu from skillet.
4. Add kimchi to the same skillet and cook for 3-5 minutes, stirring occasionally, until slightly softened and warmed through. Add the cooked tofu back to the skillet with the kimchi and toss gently.
5. Divide the cooked rice among four bowls. Top each with the tofu and kimchi mixture.
6. Drizzle the prepared gochujang sauce over each bowl. Garnish with sliced scallions, sesame seeds, shredded cucumber, and/or shredded carrots, if desired, and serve immediately.