Gochujang Tofu Bowls

Add just half the garlic, gochujang, just 1 tbsp peanut butter, tamari, turbinado sugar, and ¼ cup warm water to a medium bowl and mix the gochujang sauce. TIP: Keep remaining peanut butter for your own use.

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 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. Set aside the skillet for the next step.

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

Make a small tear at the top of the brown rice bag and microwave bag for 1 minute. TIP: If you don’t have a microwave, add precooked brown rice and 1 tbsp water to a small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.

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