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Gochujang Tofu Bowls with Jasmine Rice & Sesame Garlic Green Beans
2 or 4 Serving Dinner

Gochujang Tofu Bowls

with Jasmine Rice & Sesame Garlic Green Beans

Tags: Gluten-Free, High-Protein, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
610
FAT
21g
CARBOHYDRATES
82g
PROTEIN
31g

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INGREDIENTS

  1. 14 oz organic extra firm tofu
  2. 2 garlic cloves
  3. 1 tbsp gochujang
  4. 1 tbsp peanut butter
  5. 2 tsp gluten-free tamari
  6. 1 tsp turbinado sugar
  7. 6 oz green beans
  8. 2 tsp white sesame seeds
  9. ¾ cup jasmine rice
  10. 1 tbsp + 1 tsp (2 tbsp + 2 tsp) vegetable oil*
  11. Salt*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: peanut, soy
Tools: Small saucepan with lid, Large nonstick skillet with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
610
FAT
21g
CARBOHYDRATES
82g
PROTEIN
31g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Add jasmine rice, 1¼ cups (2½ cups) water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 14 to 16 minutes.

2
Mix the gochujang sauce

Drain tofu, pat dry, and cut into 1 inch cubes. Peel and mince the garlic. Add just half the minced garlic, gochujang, just 1 tbsp (2 tbsp) peanut butter, tamari, turbinado sugar, and ¼ cup (½ cup) warm water to a medium bowl, and mix the gochujang sauce.

3
Crisp the tofu

Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook until crispy in places, 3 to 5 minutes. Add gochujang sauce and cook, stirring frequently, until crispy in places, 4 to 5 minutes. Transfer the gochujang tofu to a plate and cover to keep warm. TIPS: Work in batches for the 4 serving meal. We will use this skillet again in the next step.

4
Make the green beans

Return the skillet to high heat and add 1 tsp (2 tsp) vegetable oil, remaining minced garlic, green beans, sesame seeds, and a pinch of salt. Cook until garlic begins to brown, and add ¼ cup (½ cup) water. Cover and cook until green beans are crisp-tender, 3 to 4 minutes.

5
Serve

Divide the jasmine rice between bowls and top with gochujang tofu and sesame green beans. Dig in!

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