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. (4-serving meal: use 2 tbsp peanut butter, ½ cup warm water)

Cut tofu into 1-inch cubes. 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. (4-serving meal: use 2 tbsp vegetable oil) TIPS: Work in batches for the 4-serving meal. We will use this skillet again in the next step.

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

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