Spicy Korean-Style Tofu Rice Bowls
with Creamy Gochujang Sauce
Cooking time
20 minutes
Servings
2/4
Calories
1080 /serving
Find your Seoul connection. These vegetarian bowls are built up with warm jasmine rice, generous cubes of oven-baked tofu and crinkly Brussels sprouts. Fiery gochujang paste, sweet soy, ginger and vinegar mix with mayo for a hot and cool finishing sauce.
We will send you:
- 15ml Ginger paste
- 400g Brussels sprouts
- 1 Block of tofu (non-GMO)
- 60ml Sweet soy sauce
- 60ml Mayonnaise
- 15g Gochujang
- 30ml Apple cider vinegar
- 160g Jasmine rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Eggs • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
49 g
Saturated Fat
5 g
Sodium
1490 mg
Total Carb
121 g
Sugars
32 g
Protein
42 g
Fibre
11 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), ⅓ of the spices and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the Brussels sprouts
- Meanwhile, halve the Brussels sprouts lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, the remaining spices and S&P.
- Arrange, cut-sides down, and roast, stirring halfway, 14 to 16 min., until golden brown and tender.
Make the sauce
- Meanwhile, in a small bowl, combine the mayo, ⅓ of the gochujang, ⅓ of the soy sauce, ½ the vinegar and ⅓ of the ginger.
Cook the tofu
- Pat the tofu dry and cut into medium cubes; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
- Transfer to a plate and reserve the pan.
Make the glaze & coat the tofu
- In the same pan, combine the remaining gochujang, soy sauce, vinegar and ginger, and 2 tbsp water (double for 4 portions); bring to a boil.
- Reduce to a simmer and add the tofu. Cook, spooning the glaze over the tofu, 1 to 2 min., until coated.
Plate your dish
- Divide the rice between your bowls.
- Top with the Brussels sprouts and tofu.
- Serve the sauce on the side. Bon appétit!
