
Gochujang Tofu Bowls
with Brown Rice & Sesame-Garlic Green Beans
Gochujang is a slightly sweet, spicy, fermented red chile paste commonly used in Korean cuisine. It adds dimension and heat to the peanut butter sauce coating the crispy tofu in these bowls. Garlicky sesame green beans add brightness and crunch to this dish.
Nutrition (per serving)
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INGREDIENTS
- 2 garlic cloves, peeled and minced (divided)
- 1/2 tbsp gochujang
- 1 tbsp organic peanut butter
- 2 tsp low-sodium tamari
- 1 tsp turbinado sugar
- 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
- 6 oz green beans, trimmed
- 1 tbsp white sesame seeds
- 8.8 oz precooked brown rice
- 4 tsp vegetable oil
- Salt
Nutrition (per serving)
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INSTRUCTIONS
Stir together just half the garlic, gochujang, just 1 tbsp peanut butter, tamari, sugar, and ¼ cup warm water in medium bowl.
Heat 1 tbsp vegetable oil in 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 browned, 4 to 5 minutes. Transfer gochujang tofu to plate and cover to keep warm. Wipe skillet clean.
Add 1 tsp vegetable oil to same skillet and return to high heat. Add 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 small tear at top of brown rice bag and microwave bag for 90 seconds. (TIP: You can add precooked brown rice and 1 tbsp water to small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Divide brown rice between bowls and top with gochujang tofu and sesame-garlic green beans. 잘 먹겠습니다!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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