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
Join the Wellness Experiment for hundreds more recipes like these.
Explore the ExperimentNot ready yet? Get your first workout with Dr. Jen free.
You'll also get emails about the Wellness Experiment. Unsubscribe anytime.
