Gochujang chicken and Tofu Bowl

Tangy and a little spicy: Chicken and tofu flavored with gochujang, soy sauce, rice vinegar. You can use any veggies you want, or even use all tofu. Serve with rice.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Optionally freeze and thaw tofu for a meatier texture. Chop tofu into bite-sized blocks.

Step 2

Combine garlic, ginger, gochujang, soy sauce, water, honey, rice vinegar, sriracha, and sesame oil. Divided marinade in two bowls.

Step 3

Marinate tofu and ground chicken separately. If using thawed tofu, squeeze gently before marinating to remove excess water and let it absorb more of the marinade. Let sit for at least 2 hours.

Step 4

Heat a skillet with 1 Tbsp canola oil. Cook ground chicken completely. Mash it up to prevent large clumps.

Step 5

Add tofu and gently toss to give the tofu some nice browning. Or mash up the tofu for a more homogeneous texture, if preferred.

Step 6

Boil water in a pot. Blanch beans for 2-3 minutes.

Step 7

Remove beans from the water and optionally run under cool water to stop cooking. Beans should still be a bright green.

Step 8

Boil the leafy greens, but this time for only 1 minute.

Step 9

Serve veggies, chicken, and tofu atop a bowl of rice. Garnish with chives

Step 10

Optionally add a drizzle of sriracha or more of the gochujang mixture.