Korean Spicy Tofu Bowl

Korean · 35 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 14 oz firm tofu
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 3 cloves garlic
• 2 green onion
• 4 cups cooked rice

Method

1. Drain and press the tofu to remove excess moisture, then cut into 1-inch cubes.
2. Heat vegetable oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown on all sides, about 7-8 minutes.
3. While tofu cooks, mince garlic and chop green onions. In a small bowl, mix gochujang, soy sauce, sesame oil, and a splash of water to create the sauce.
4. Add garlic to the skillet and sauté for 30 seconds until fragrant. Pour the sauce over the tofu and stir to coat evenly. Cook for another 3-4 minutes until heated through.
5. Divide cooked rice among four bowls. Top each with the spicy tofu mixture, garnishing with chopped green onions.
6. Serve immediately for a hearty, flavorful vegan Korean lunch.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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