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Korean Tofu Bowls with Sugar Snap Peas & Kimchi
2 or 4 Serving Dinner

Korean Tofu Bowls

with Sugar Snap Peas & Kimchi

Tags: Gluten-Free High-Protein <600 Calories Chef's Choice
Cook Time
2 Servings  |  20 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
550
FAT
18g
CARBOHYDRATES
73g
PROTEIN
27g

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INGREDIENTS

  1. garlic clove
  2. fresh ginger
  3. gochujang
  4. peanut butter
  5. tamari
  6. tubinado sugar
  7. sesame oil
  8. wildwood
  9. sugar snap peas
  10. broccoli florets
  11. precooked brown rice, cooked
  12. vegan baby cabbage kimchi
  13. vegetable oil
  14. salt
Allergens: peanuts, soy
Tools: Large nonstick skillet, Large Pot
Cook Time
2 Servings  |  20 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
550
FAT
18g
CARBOHYDRATES
73g
PROTEIN
27g

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INSTRUCTIONS

1
Mix the gochujang sauce

Bring a large pot of salted water to a boil for the vegetables. Peel and mince garlic. Peel and mince just 2 tsp (4 tsp) ginger. In a medium bowl, whisk together the minced garlic, ginger, gochujang, peanut butter, tamari, sugar, sesame oil, and 2 tbsp (ÂĽ cup) warm water.

2
Crisp the tofu

Cut the tofu into 1 inch cubes. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu and cook until crispy in places, about 3 to 5 minutes. Add the gochujang sauce and cook, stirring frequently, until crispy in places, about 4 to 5 minutes.

3
Steam the vegetables

Once the water in the saucepan is boiling, add the sugar snap peas and broccoli florets and cook until bright green and crisp-tender, about 2 to 3 minutes. Drain the vegetables.

4
Heat the rice

Make a small tear in the top of the brown rice bag and microwave for 1 minute. Alternatively, you can empty the brown rice into a saucepan and heat, covered, over low heat until hot, about 2 to 3 minutes.

5
Serve

Divide the cooked brown rice between bowls and top with Korean tofu, steamed vegetables, and kimchi. Enjoy!

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