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Korean Tofu Bowls

with Sugar Snap Peas & Kimchi

dinner

Chef's Choice Quick and Easy Seasonal Menu Spring Recipes Summer Recipes Winter Recipes High-Protein Korean Grain Bowl Beans/Legumes Hearty Vegetables Nuts Tofu Dinner Gluten-Free <600 Calories
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
550
FAT
18g
CARBOHYDRATES
73g
PROTEIN
27g

MAIN INGREDIENTS

  1. 1 garlic clove
  2. 1 oz fresh ginger
  3. 1 tbsp gochujang [PEPPER]
  4. 1 tbsp peanut butter
  5. 1 tbsp tamari
  6. 1 tsp tubinado sugar
  7. 1 tbsp sesame oil
  8. 7 oz Wildwood® Organic Sproutofu® Baked Tofu
  9. 4 oz sugar snap peas
  10. 6 oz broccoli florets
  11. 8 oz precooked brown rice
  12. 2 oz vegan baby cabbage kimchi
  13. 1 tbsp vegetable oil*
  14. salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: peanuts, soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Large Pot

INSTRUCTIONS

1
Mix the gochujang sauce

Bring a large pot of salted water to a boil for the vegetables. Peel and mince garlic. Peel and mince just 2 tsp (4 tsp) ginger. In a medium bowl, whisk together the minced garlic, ginger, gochujang, peanut butter, tamari, sugar, sesame oil, and 2 tbsp (¼ cup) warm water.

2
Crisp the tofu

Cut the tofu into 1 inch cubes. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu and cook until crispy in places, about 3 to 5 minutes. Add the gochujang sauce and cook, stirring frequently, until crispy in places, about 4 to 5 minutes.

3
Steam the vegetables

Once the water in the saucepan is boiling, add the sugar snap peas and broccoli florets and cook until bright green and crisp-tender, about 2 to 3 minutes. Drain the vegetables.

4
Heat the rice

Make a small tear in the top of the brown rice bag and microwave for 1 minute. Alternatively, you can empty the brown rice into a saucepan and heat, covered, over low heat until hot, about 2 to 3 minutes.

5
Serve

Divide the cooked brown rice between bowls and top with Korean tofu, steamed vegetables, and kimchi. Enjoy!