Healthy
Crispy Tofu Rice Bowl
If you don’t already have gochujang on hand, this recipe is worth picking some up. It’s a little sweet, a little spicy, and the perfect complement for crispy tofu, brown rice, and purple cabbage.
This Crispy Tofu Rice Bowl earns its place on the Ajenda table because it combines plant-based protein, whole grains, and colorful vegetables in one quick, satisfying meal. Crispy tofu and brown rice create a hearty base, while shredded purple cabbage adds crunch and color. A simple gochujang sauce brings a sweet and spicy finish that makes this bowl anything but boring.
Ingredients:
- 2 tsp toasted sesame oil, divided
- 2 tsp gochujang (Korean chili paste)
- 1 tsp rice vinegar
- ½ tsp agave
- 4 oz extra-firm tofu, cubed
- ½ cup cooked brown rice
- 2 cups shredded purple cabbage
Directions:
Whisk 1 tsp sesame oil, gochujang, vinegar, and agave in a small bowl. Thin with water if too thick to drizzle.
Heat remaining 1 tsp sesame oil in a small nonstick skillet over medium-high. Add tofu and cook until crispy, turning once, about 5 minutes.
Place rice in a medium bowl; use a slotted spoon to transfer tofu to the top of the rice.
Add cabbage to the skillet and toss over medium-high until cabbage wilts, about 3 minutes. Spoon on top of tofu.
Drizzle with sauce.
Nutritional Information
- Calories: 393
- Protein: 17 g
- Fiber: 8 g
- Calcium: 370 g
