Name: Korean Tofu Rice Bowls
Prep time: 25 min
Total time: 25 min
Ingredients: 2 tablespoons soy sauce; 3 tablespoons gochujang; 2 cups Minute® Instant White Rice; 1 tablespoon cornstarch; 2 tablespoons oil; Two to three heads of broccoli cut into florets; ½ tablespoon minced ginger; 4 tablespoons ketchup; 1 lb block extra firm tofu pressed for at least 30 minutes and torn into 1 inch pieces; 1 teaspoon soy sauce; 2 tablespoons sugar; chopped scallions and sesame seeds for garnish; 3 tablespoons agave; ¼ teaspoon sea salt; ¼ teaspoon black pepper; 1 tablespoon minced garlic; 2 tablespoons Rice wine vinegar

These Korean  Tofu Rice Bowls are a quick, incredibly flavorful, make-ahead dish! It's one of my most requested recipes, and perfect for weeknight dinners. Enjoy this sweet, savory and spicy tofu recipe!

Soybeans

Wheat

Vegetarian

Vegan

Sauces

milliliter

soy sauce

gochujang base

Grains & Rice

gram

instant rice

Flour & Meal

cornstarch

Oils

cooking oil

Fresh Vegetables

broccoli

fresh ginger

Condiments

ketchup

Meat Alternatives

extra firm tofu

Sugars & Sweeteners

sugar

green onion

agave nectar

Seasonings

sea salt

black pepper

minced garlic

Vinegar

rice vinegar

Niacin (B3)

Vitamins

Insoluble Fiber

Dietary Fiber

Vitamin E

Alpha-carotene

Vitamin A

Added Sugar

Sugar

Vitamin B6

Folic Acid (B9)

Choline

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin K

Water

Calories

Carbohydrates

Protein

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Pantothenic acid (B5)

Korean  Tofu Rice Bowls

Condiment & Toppings

Pasta, Sauces, Grain

Baking Goods

Produce

Meat & Seafood

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Korean Tofu Rice Bowls

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