Korean Tofu Bowls
with Sugar Snap Peas & Kimchi
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- 1 garlic clove
- 1 oz fresh ginger
- 1 tbsp gochujang [PEPPER]
- 1 tbsp peanut butter
- 1 tbsp tamari
- 1 tsp tubinado sugar
- 1 tbsp sesame oil
- 7 oz Wildwood® Organic Sproutofu® Baked Tofu
- 4 oz sugar snap peas
- 6 oz broccoli florets
- 8 oz precooked brown rice
- 2 oz vegan baby cabbage kimchi
- 1 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
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 (¼ cup) warm water.
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.
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.
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.
Divide the cooked brown rice between bowls and top with Korean tofu, steamed vegetables, and kimchi. Enjoy!