Spicy Gochujang Crispy Tofu

Pan-crisped extra-firm tofu and sliced poblano peppers glazed in a sweet-spicy gochujang sauce, served over brown rice and steamed edamame.

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

Dietary

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

Tags

• sauté
• healthy
• spicy
• savory

Ingredients

• 28 ounce extra-firm tofu (pressed and cubed)
• 2 poblano peppers (medium, seeded and sliced)
• 1 can canned shelled edamame (drained and rinsed)
• 1 tablespoon olive oil
• 2 tablespoon gochujang paste
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 4 clove garlic (minced)
• 2 package microwave brown rice (pre-cooked)

Instructions

1. In a small bowl, whisk together the gochujang paste, low-sodium soy sauce, rice vinegar, minced garlic, and 2 tablespoons of warm water until smooth.
2. Heat the olive oil in a large skillet over medium-high heat. Add the cubed extra-firm tofu and sear undisturbed for 4 minutes, then flip and cook 3 minutes longer until golden brown.
3. Add the sliced poblano peppers and drained shelled edamame to the skillet. Sauté for 4 minutes until the poblanos blister slightly and the edamame is hot.
4. Pour the gochujang sauce mixture into the pan and toss rapidly for 2 minutes until the sauce reduces to a thick glaze coating the tofu and vegetables.
5. Microwave the brown rice pouches for 90 seconds. Divide the brown rice among four bowls and top with the spicy glazed tofu and poblano mixture.

Notes

Gochujang provides a balanced sweet-spicy depth that pairs naturally with seared poblanos.

Nutrition (per serving)

• Calories: 430
• Protein: 33 g
• Carbohydrates: 49 g
• Fat: 13 g
• Fiber: 8 g
• Sodium: 480 mg
• Saturated Fat: 2 g
• Sugar: 5 g