Korean Bulgogi Tofu Bowls

Flavorful tofu takes center stage in these quick and satisfying bowls, served over fluffy brown rice with tender steamed broccoli, all infused with a savory, sweet, and lightly spicy bulgogi sauce.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Korean
• Difficulty: Easy
• Cost: $2.80/serving

Dietary

• Dairy-Free
• Vegetarian
• Vegan
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• healthy
• quick
• savory
• stir-fry

Ingredients

• 14 ounce extra-firm tofu (pressed, cut into 1/2-inch cubes)
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon fresh ginger (grated)
• 1 teaspoon garlic (minced)
• 0.5 teaspoon red pepper flakes
• 1.5 cup quick-cooking brown rice
• 3 cup broccoli florets

Instructions

1. In a medium bowl, whisk together the low-sodium soy sauce, sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and red pepper flakes to make the bulgogi sauce. Add the cubed extra-firm tofu and toss gently to coat. Let marinate for at least 5 minutes while you prepare the other components.
2. Cook the quick-cooking brown rice according to package directions. While the rice cooks, steam the broccoli florets until tender-crisp, about 3-5 minutes.
3. Heat a large non-stick skillet or wok over medium-high heat. Add the marinated tofu and cook, stirring occasionally, until golden brown and slightly crispy, about 7-10 minutes. Pour any remaining sauce from the bowl over the tofu during the last minute of cooking.
4. Divide the cooked quick-cooking brown rice among serving bowls. Top with the bulgogi tofu and steamed broccoli. Serve immediately.

Notes

Leftovers are excellent for lunch the next day, reheat gently.

Nutrition (per serving)

• Calories: 420
• Protein: 24.5 g
• Carbohydrates: 53.2 g
• Fat: 15.3 g
• Fiber: 8 g
• Sodium: 390 mg
• Saturated Fat: 2.5 g
• Sugar: 10.1 g