Korean Vegan Bowl

Name: Korean Vegan Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean, Asian
Ingredients: 1 tablespoon sesame oil; 1 tablespoon tamari or soy sauce; 1 tablespoon gochujang (Korean course ground chili flakes); 1 tsp Tubinado sugar; 1 tablespoon peanut butter, smooth; 1 teaspoon fresh ginger, finely grated; 2 garlic cloves, finely grated; 2 tablespoons hot water; 2 tablespoons extra light olive oil, divided; 8 oz extra firm tofu, cut into 1/2 inch cubes; 4 oz sugar snap peas; 8 oz broccoli florets and stems; 1/4 teaspoon sea salt; 1/8 teaspoon black pepper; 8 oz precooked brown rice; 1 green onion, chopped; 1/2 teaspoon black sesame seeds, lightly toasted

6 steps

Prep:10minCook:15min

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.

Updated at: Thu, 17 Aug 2023 03:53:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories546 kcal (27%)

Total Fat31.5 g (45%)

Carbs47.5 g (18%)

Sugars9.8 g (11%)

Protein20.6 g (41%)

Sodium798.4 mg (40%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 tablespoonsesame oil

1 tablespoontamari sauce

or soy

1 tablespoongochujang

Korean course ground chili flakes

1 tspturbinado sugar

1 tablespoonpeanut butter

smooth

1 teaspoonfresh ginger

finely grated

2garlic cloves

finely grated

2 tablespoonswater

hot

2 tablespoonsextra light olive oil

divided

8 ozextra firm tofu

cut into 1/2 inch cubes

4 ozsugar snap peas

8 ozbroccoli

florets and stems

¼ teaspoonsea salt

⅛ teaspoonblack pepper

8 ozbrown rice

precooked

1green onion

chopped

½ teaspoonblack sesame seeds

lightly toasted

Instructions

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.