Korean Vegan Bowl

This is one of the most enjoyable vegan bowls you would love to dig into. The contrasting textures of the soft tofu and crisp veggies make it truly delectable. Be sure to use extra firm tofu, so that it retains its shape while being stir-fried.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, add sesame oil, tamari, gochujang, tubinado sugar, peanut butter, grated ginger, and grated garlic. Add 2 tablespoons hot water and whisk to combine thoroughly. Set aside.

Step 2

Heat a large skillet over medium-high heat. Add 1 tablespoon extra light olive oil. Add the cubed tofu and sauté for 5 minutes.

Step 3

Reduce the heat to medium. Add the prepared sauce to the tofu and continue to sauté for 2 minutes or until the edges of the tofu become caramelized and crisp. Remove the tofu from the skillet and set aside.

Step 4

Reheat the skillet on high heat. Add the remaining 1 tablespoon extra light olive oil. Add broccoli florets and sliced stems, and sauté for 3 minutes. Add sugar snap peas and continue to sauté for 3 more minutes or until the veggies are crisp tender. Sprinkle salt and black pepper. Turn off the heat.

Step 5

Divide the frozen precooked brown rice in 2 bowls. Heat in the microwave on High for 1 1/2 minutes.

Step 6

Top the brown rice with tofu and veggies. Add chopped green onion and sprinkle sesame seeds. Serve hot.