Korean Tofu & Kimchi Bowls with Brown Rice

Crispy pan-fried tofu, savory mushrooms, and pungent kimchi served over nutty brown rice, drizzled with a spicy, umami sauce for a flavorful and satisfying Korean-inspired bowl.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 2
• Cuisine: Korean
• Difficulty: Medium
• Cost: $6.68/serving

Dietary

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

Tags

• comfort food
• healthy
• savory
• spicy

Ingredients

• 1 tablespoon sesame oil
• 14 ounce tofu (pressed, drained, and cut into 1/2-inch thick slices)
• 1 yellow onion (medium, sliced thin)
• 8 ounce cremini mushrooms (sliced)
• 1 cup kimchi (prepared, roughly chopped)
• 2 tablespoon gochujang
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon fresh ginger (minced)
• 1 teaspoon garlic (minced)
• 1.5 cup brown rice (uncooked)
• 3 cup water
• 8 ounce fresh broccoli florets
• 0.5 teaspoon salt
• 2 tablespoon green onions (sliced, for garnish)
• 1 teaspoon sesame seeds (for garnish)

Instructions

1. Cook brown rice: In a medium saucepan, combine 1 1/2 cups uncooked brown rice and 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
2. Prepare tofu: While rice cooks, heat 1/2 tablespoon sesame oil in a large non-stick skillet over medium-high heat. Add tofu slices and cook until golden brown and crispy on both sides, about 4-5 minutes per side. Remove tofu from skillet and set aside.
3. Sauté vegetables: Add remaining 1/2 tablespoon sesame oil to the skillet. Add sliced yellow onion and cook until softened, about 3-4 minutes. Add sliced cremini mushrooms and cook until tender and browned, about 5-7 minutes. Stir in the chopped kimchi and cook for another 2-3 minutes.
4. Make sauce: In a small bowl, whisk together gochujang, soy sauce, rice vinegar, brown sugar, minced fresh ginger, and minced garlic.
5. Steam broccoli: While vegetables cook, steam the fresh broccoli florets in a steamer basket over boiling water for 5-7 minutes, until tender-crisp. Season with 1/2 teaspoon salt.
6. Combine and serve: Return tofu to the skillet with the kimchi and mushroom mixture. Pour the sauce over everything and toss to coat. Cook for 1-2 minutes until heated through. Divide brown rice into two bowls, top with the tofu and kimchi mixture, and serve with steamed broccoli on the side. Garnish with sliced green onions and sesame seeds, if desired.

Notes

Adjust the amount of gochujang for your preferred spice level. For added freshness, you can top with a fried egg.

Nutrition (per serving)

• Calories: 780
• Protein: 37.1 g
• Carbohydrates: 96.5 g
• Fat: 30.2 g
• Fiber: 15.8 g
• Sodium: 2050 mg
• Saturated Fat: 4.1 g
• Sugar: 14.3 g