Spicy Korean-Style Braised Tofu & Vegetables
20min
25min
1
528
Chef's Note
For the best texture, don't skip pressing the tofu - this removes excess moisture and helps it brown better. If you prefer a milder dish, start with half the gochujang and adjust to taste.
Tags
Ingredients
7 oz extra-firm tofu
1 tbsp gochujang paste
1 tbsp low-sodium soy sauce
1 tsp rice vinegar
1 tsp honey
2 cloves garlic
1 tsp ginger
2 tsp sesame oil
1 cup broccoli florets
1/2 medium red bell pepper
1/2 cup carrots
1/3 cup shiitake mushrooms
2 stalks green onions
1 tsp sesame seeds
1/2 cup brown rice
1 cup water
Instructions
- 1
Press the tofu between paper towels with a heavy object for 15 minutes to remove excess moisture.
- 2
Meanwhile, cook 1/2 cup brown rice in 1 cup water according to package directions (typically bring to boil, reduce heat, cover and simmer for 20 minutes).
- 3
In a small bowl, whisk together 1 tbsp gochujang paste, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey, 2 minced garlic cloves, and 1 tsp grated ginger to make the sauce.
- 4
Cut the pressed tofu into 1-inch cubes.
- 5
Heat 1 tsp sesame oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook for 2-3 minutes on each side until golden brown.
- 6
Remove the tofu and set aside. In the same pan, add the remaining 1 tsp sesame oil.
- 7
Add 1/2 cup sliced carrots and cook for 2 minutes, then add 1/2 medium sliced red bell pepper and 1/3 cup sliced shiitake mushrooms. Cook for another 3 minutes.
- 8
Add 1 cup broccoli florets and cook for 2 minutes until vegetables are crisp-tender.
- 9
Return the tofu to the pan and pour the gochujang sauce over everything. Gently toss to coat and simmer for 3-4 minutes until the sauce thickens slightly.
- 10
Serve the braised tofu and vegetables over the cooked brown rice.
- 11
Garnish with sliced green onions and 1 tsp sesame seeds.
Nutrition Information (per serving)
528
33g
59g
18g
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