Spicy Korean-Style Tofu Rice Bowls
with Charred Brussels Sprouts & Creamy Gochujang Sauce
Cooking time
20 minutes
Servings
2/4
Calories
1070 /serving
Find your Seoul connection with these busy vegetarian bowls. Build them up with mounds of warm and fluffy jasmine rice, fragrant with a slightly sweet sesame seed spice blend. Generous cubes of tofu turn to gold in the pan, before being coated with a hot and tangy Korean-accented glaze and met with oven-crinkled Brussels sprouts. Mix fiery gochujang paste, sweet soy, ginger and vinegar with mayonnaise for a cool and hot finishing sauce.
We will send you:
- 400g Brussels sprouts
- 15ml Ginger paste
- 1 Block of tofu (non-GMO)
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 30ml Gochujang
- 160g Jasmine rice
- 60ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
45 g
Saturated Fat
5 g
Sodium
1850 mg
Total Carb
130 g
Sugars
37 g
Protein
43 g
Fibre
14 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), ⅓ of the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the Brussels sprouts
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, the remaining spices and S&P. Arrange, cut-sides down, and roast, stirring halfway, 14 to 16 min., until golden brown and tender.
Make the sauce
Meanwhile, in a small bowl, combine the mayo, ⅓ of the gochujang, ⅓ of the soy sauce, ½ the vinegar and ⅓ of the ginger.
Cook the tofu
Pat the tofu dry with paper towel and cut into medium cubes; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through. Transfer to a plate and reserve the pan.
Make the glaze & coat the tofu
In the same pan, combine the remaining gochujang, soy sauce, vinegar and ginger, and 2 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and add the tofu. Cook, spooning the glaze over the tofu, 1 to 2 min., until coated.
Plate your dish
Divide the rice between your bowls. Top with the Brussels sprouts and tofu. Serve the sauce on the side. Bon appétit!
