Gochujang Tofu Kimchi Bowl

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Korean Recipes

This Gochujang Tofu Kimchi Bowl is a vibrant and spicy Korean-inspired dish that captures the essence of Korean cuisine. The dish combines the bold flavors of gochujang, a fermented red chili paste, with the tangy and crunchy texture of kimchi. Tofu provides a protein-rich base, absorbing the spicy sauce beautifully. This dish is loved for its balance of heat, umami, and a hint of sweetness, making it a comforting and satisfying meal. It is accompanied by fresh vegetables and steamed rice, offering a complete and nutritious meal. Perfect for those seeking a plant-based, flavorful, and quick-to-make recipe that excites the taste buds.

Ingredients

Serving Size:

Tofu – 400 Grams
Gochujang – 3 Tbsp
Kimchi – 2 Cups
Soy Sauce – 2 Tbsp
Garlic – 4 Cloves
Sesame Oil – 1 Tbsp
rice – 2 Cups
Green Onion – 4 Piece
Sesame Seeds – 1 Tbsp
Carrot – 1 Piece

Nutrition

Per Serving

350 Kcal

Calories

15 Grams

Total Fat

2 Grams

Saturated Fat

950 Mg

Sodium

45 Grams

Total Carbohydrates

6 Grams

Dietary Fiber

18 Grams

Protein

Directions

Step 1

Drain and press the tofu to remove excess moisture. Cut into cubes.

Step 2

In a bowl, mix gochujang, soy sauce, minced garlic, and sesame oil. Toss tofu in this mixture.

Step 3

Heat a pan over medium heat. Cook tofu until golden and crispy on all sides, about 10 minutes.

Step 4

Add kimchi to the pan with tofu. Stir-fry for an additional 5 minutes.

Step 5

Cook rice according to package instructions.

Step 6

Peel and julienne the carrot.

Step 7

Assemble the bowl with cooked rice, tofu kimchi mixture, sliced green onions, julienned carrot, and sesame seeds. Serve warm.

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Gochujang Tofu Kimchi Bowl

Categories :

Ingredients

Nutrition