Gochujang Tofu Bowls
with Brown Rice & Sesame Garlic Green Beans
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- 2 garlic cloves, peeled and minced (divided)
- 1 tbsp gochujang
- 1 tbsp peanut butter
- 2 tsp tamari
- 1 tsp turbinado sugar
- 14 oz organic extra firm tofu, drained, patted dry
- 6 oz green beans
- 2 tsp sesame seeds
- 8.8 oz precooked brown rice
- 1 tbsp + 1 tsp vegetable oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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!