Spicy Gochujang Tofu Bowl (Vegan, Gluten-Free)

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If you wish to flip a non-tofu lover right into a believer, crumble it up! This vegan Spicy Gochujang Tofu Bowl is loaded with protein, veggies, and tons of taste!

Spicy Gochujang Tofu Bowls

Spicy Gochujang Tofu Bowl

Typically, the feel of tofu turns individuals away. Nonetheless, when crumbled into floor meat-sized items, it turns into an ideal canvas for any taste combo you want – like with this Mexican-inspired model of Tofu Tacos with Potatoes and Poblanos. The uncooked cabbage and carrot slaw completely enhances the spice good on this Korean-inspired tofu bowl. Extra meatless dinner concepts, strive these Spicy Sriracha Tofu Rice Bowls and this Kung Pao Tofu in case you’re occupied with cooking extra with tofu.

Tofu Rice Bowl Ingredients

What’s gochujang paste fabricated from?

I really like the candy and spicy taste of Gochujang, a spicy Korean chili paste fabricated from chili peppers, fermented soybeans, rice, and salt. Right here it offers the tofu crumbles a candy, spicy, umami kick, which is balanced out with a recent mixture of shredded cabbage and carrots wearing a tangy sesame dressing. I added brown rice to spherical out the meal.

Gochujang Tofu Bowl Elements

  • Tofu: I used further agency tofu, however agency will work too.
  • Sauce: Gochujang, soy sauce, and rice vinegar
  • Ginger: Grate a teaspoon of recent ginger.
  • Garlic: Mince two cloves of garlic.
  • Coleslaw: Rice vinegar, sesame oil, honey, salt, tricolor coleslaw combine, scallions
  • Rice: You’ll want one cup of cooked brown rice.
  • Lime Wedges for serving

How do you squeeze water from tofu?

You will need to squeeze out all of the liquid to make sure your tofu isn’t soggy or watery. Place the tofu on a plate lined with a paper towel or tea towel. Cowl it with one other towel, and place a heavy pan on prime to press out the surplus water.

How you can Make Tofu Bowls

  • Prep the Tofu: After urgent out the liquid from the tofu, crumble it into items the scale of floor meat.
  • Tofu Sauce: Whisk the gochujang with soy sauce and a tablespoon of vinegar.
  • Cook dinner the Tofu: Add sesame oil to a big skillet set on medium-high warmth. Sauté the garlic and ginger for 30 seconds, after which add the tofu. Cook dinner it for 5 minutes, pour within the gochujang sauce, and cook dinner for an additional 5 minutes.
  • Slaw: Combine all of the coleslaw components collectively.
  • Serve: Divide the rice into two bowls, and prime them with slaw, tofu, and scallions.

How you can Meal Prep

Retailer every tofu bowl in an hermetic container 4 days within the fridge. When you’re packing them for lunch, retailer the tofu and rice in a single container and microwave till heat. Put the slaw in one other container and add to the bowl earlier than consuming.

Tofu Bowl Variations:

  • Protein: When you choose meat, sub the tofu for floor hen or turkey. 
  • What can I exploit as an alternative of gochujang? Sriracha is an efficient substitute for gochujang.
  • Rice: Be at liberty to make use of no matter you need for the bottom, like quinoa, soba noodles, or rice noodles. If you’re consuming low-carb, swap the rice for cauliflower rice or further shredded veggies.
  • Slaw: Be at liberty to make your personal slaw with inexperienced and purple cabbage and carrots in case you don’t wish to purchase it premade.
  • Greens: If you need extra diet, add some broccoli, zucchini, or bell pepper.
Tofu Rice Bowl with veggies and lime
Tofu Rice Bowls with veggies

Extra Wholesome Bowl Recipes You’ll Love

Prep: 10 minutes

Cook dinner: 15 minutes

Complete: 25 minutes

Yield: 2 servings

Serving Dimension: 1 bowl

  • Place tofu on a paper towel or tea towel lined plate.  Cowl with one other towel and place a heavy pan on prime to press out extra water from tofu.

  • Crumble the tofu into small bowl together with your fingers into small (floor meat-size) items. Put aside.

  • In a small bowl or measuring cup, whisk collectively the Gochujang with the soy sauce and 1 tablespoon vinegar.

  • Warmth a big skillet over medium excessive warmth.

  • Add 1/2 tablespoon of the sesame oil, swirling to coat the underside of the pan.

  • Add the garlic and ginger and sauté for 30 seconds.  Add the crumbled tofu and cook dinner, stirring typically, for five minutes, or till a number of the items simply begin to brown.

  • Add the gochujang sauce and blend to evenly coat. Cook dinner a further 4-5 minutes, stirring typically, till the items brown a little bit on the perimeters.

  • In the meantime, put together the slaw: In a small mixing bowl, mix the remaining 2 tablespoons vinegar, 2 teaspoons sesame oil and 1 teaspoon honey with 1/4 teaspoon salt. Whisk to mix till clean and mixed.  Add the coleslaw combine and scallion whites and toss to evenly coat with dressing.

  • Divide the rice into 2 medium serving bowls.

  • Add 1 1/2 cups slaw and 1 cup tofu to every bowl. Prime every with scallion greens and serve instantly.

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Serving: 1 bowl, Energy: 473 kcal, Carbohydrates: 50 g, Protein: 26 g, Fats: 19 g, Saturated Fats: 2.5 g, Sodium: 942 mg, Fiber: 6 g, Sugar: 17 g

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