Gochujang Tofu Bowls
with Jasmine Rice & Sesame Garlic Green Beans
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- 14 oz organic extra firm tofu
- 2 garlic cloves
- 1 tbsp gochujang
- 1 tbsp peanut butter
- 2 tsp gluten-free tamari
- 1 tsp turbinado sugar
- 6 oz green beans
- 2 tsp white sesame seeds
- ¾ cup jasmine rice
- 1 tbsp + 1 tsp (2 tbsp + 2 tsp) vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
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.
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.
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.
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.
Divide the jasmine rice between bowls and top with gochujang tofu and sesame green beans. Dig in!