Glazed Tofu Bibimbap Bowls

Name: Glazed Tofu Bibimbap Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 package extra-firm tofu (14 oz package, drained, pressed, and sliced into planks); 1 cup shelled edamame (thawed); 4 eggs (large); 4 cup riced cauliflower; 4 cup baby spinach; 2 cup matchstick carrots; 3 tablespoon gluten-free tamari; 2 tablespoon gluten-free gochujang; 1 tablespoon toasted sesame oil; 1 tablespoon toasted sesame seeds

Crisp tamari-glazed tofu, edamame, and vibrant sautéed vegetables over riced cauliflower, topped with a fried egg and spicy gochujang sauce.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Korean
Difficulty: Easy

Dietary

Vegetarian
Gluten-Free
Dairy-Free
Nut-Free
Pescatarian
Low-Calorie
High-Protein
High-Fiber
Low-Sugar
Low-Saturated-Fat
Low-Carb

Ingredients

2 package extra-firm tofu (14 oz package, drained, pressed, and sliced into planks)
1 cup shelled edamame (thawed)
4 eggs (large)
4 cup riced cauliflower
4 cup baby spinach
2 cup matchstick carrots
3 tablespoon gluten-free tamari
2 tablespoon gluten-free gochujang
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds

Instructions

Place riced cauliflower in a microwave-safe container with 2 tablespoons of water, cover loosely, and microwave on high for 4 minutes until tender.
Heat half of the toasted sesame oil in a large skillet over medium-high heat. Add tofu planks and pan-sear for 4 to 5 minutes per side until deeply golden. Brush with gluten-free tamari during the last minute of cooking, then transfer to a cutting board and slice into bite-sized strips.
In the same skillet, quickly sauté matchstick carrots, baby spinach, and thawed shelled edamame for 2 minutes until tender-crisp; remove from heat.
Add the remaining toasted sesame oil to a small nonstick skillet over medium heat. Crack 4 eggs and fry sunny-side up for 3 to 4 minutes until egg whites are set (160°F) and yolks remain runny.
Divide warm riced cauliflower among four bowls. Arrange glazed tofu, edamame, sautéed carrots, and spinach on top in distinct sections. Top each bowl with a fried egg, a dollop of gluten-free gochujang, and a sprinkle of toasted sesame seeds.

Notes

Keep fried eggs fresh by cooking them just before serving leftovers, or store boiled eggs as a convenient grab-and-go option.

Nutrition (per serving)

Calories: 420
Protein: 35 g
Carbohydrates: 23 g
Fat: 21 g
Fiber: 8 g
Sodium: 750 mg
Saturated Fat: 3.5 g
Sugar: 7 g
Cholesterol: 185 mg