Korean Sesame Tofu and Edamame Bowl

Crispy golden tofu cubes and tender edamame tossed in a savory gochujang-garlic glaze, served over jasmine rice with wilted sesame spinach.

• Prep: 15 min
• Cook: 12 min
• Total: 27 min
• Servings: 4
• Cuisine: Korean
• Difficulty: Easy
• Cost: $3.64/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Calorie
• Kosher
• Halal
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• stir-fry
• quick
• spicy
• healthy
• savory
• fresh

Ingredients

• 2 package extra-firm tofu (14 oz packages, drained, pressed dry, and cubed)
• 2 cup shelled edamame (thawed)
• 1 tablespoon toasted sesame oil
• 3 tablespoon low-sodium soy sauce
• 2 tablespoon gochujang
• 1 tablespoon maple syrup
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 4 green onions (sliced thin)
• 4 cup baby spinach
• 2 cup jasmine rice (cooked)
• 1 tablespoon sesame seeds (toasted)

Instructions

1. In a small bowl, whisk together the low-sodium soy sauce, gochujang paste, maple syrup, minced garlic, and grated ginger until smooth.
2. Heat the toasted sesame oil in a large nonstick skillet over medium-high heat. Add the pressed tofu cubes and cook undisturbed for 4 minutes until golden on the bottom, then turn and cook another 3 minutes until crisp on multiple sides.
3. Add the thawed edamame and half of the sliced green onions to the skillet, stirring for 2 minutes until hot.
4. Pour the gochujang sauce mixture over the tofu and edamame, tossing quickly for 1 minute until the glaze thickens and evenly coats every piece.
5. In the last minute of cooking, fold the baby spinach into the skillet, tossing gently just until the leaves wilt.
6. Divide the warm cooked jasmine rice among four shallow bowls. Spoon the glazed tofu, edamame, and spinach over the rice, finishing with the remaining green onions and toasted sesame seeds.

Notes

Pressing the tofu thoroughly between clean kitchen towels ensures a crisp exterior when pan-searing.

Nutrition (per serving)

• Calories: 473
• Protein: 30.8 g
• Carbohydrates: 50 g
• Fat: 15.4 g
• Fiber: 6.1 g
• Sodium: 738 mg
• Saturated Fat: 1.9 g
• Sugar: 6.7 g