Korean Tofu Bowls

May 29, 2020
Created by Harmons Dietitian
30 minutes
Serves 4
  • Vegetables
  • 1 Tbsp canola oil
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 4 carrots, peeled and sliced
  • 1/2 cup mushrooms, sliced
  • 3 baby bok choy, stalks and leaves separated
  • 2 tsp soy sauce
  • 1 Tbsp rice vinegar
  • Tofu Bowls
  • 16 oz extra-firm tofu, cubed
  • 1/2 cup sweet and spicy gochujang sauce
  • 2 cups cooked rice
  • Sesame seeds, for garnish (optional)

Tofu is tossed with our Sweet and Spicy Gochujang Sauce Recipe and served with rice and veggies for a crave-worthy dish that is ready in about 30 minutes.

In a large frying pan or wok over medium-high heat, add both oils. Once oil shimmers, add garlic, carrots, and mushrooms. Stir-fry until carrots are crisp-tender but are still firm to the bite, 4-5 minutes. Meanwhile, chop baby bok choy stems and leaves, keeping them separate.

Add bok choy stems and stir-fry until slightly softened, about 2 minutes. Add bok choy leaves, soy sauce, and rice vinegar and cook until leaves are wilted, 1-2 minutes. Turn off heat.

To make bowls, toss tofu with 1/2 cup sweet and spicy gochujang sauce. Serve over rice with vegetables. Garnish with sesame seeds, if desired.

Note: I personally love the contrast of cool, spicy tofu served with warm rice and veggies. However, if you prefer to heat the tofu simply heat a large non-stick pan over medium-high heat. Add 1 tablespoon canola oil and heat to shimmer. Toss tofu with sauce and add to pan. Stir-fry for 3-4 minutes and then add to your bowls.

Nutrition per serving: 420 calories; 18g total fat (2g saturated); 660mg sodium; 44g carbohydrates; 3g dietary fiber; 7g sugar (3g added sugar); 19g protein