If you want to turn a non-tofu lover into a believer, crumble it up! This vegan Spicy Gochujang Tofu Bowl is loaded with protein, veggies, and tons of flavor!
Ingredients
- 1 14-ounce package extra firm tofu, drained
- 2 tablespoons Gochujang
- 2 tablespoons reduced sodium soy sauce
- 3 tablespoons unseasoned rice vinegar
- 3 1/2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 3 cups tri-color coleslaw mix, red and green cabbage and carrots
- 2 scallions, chopped, white and green separated
- 1 cup cooked brown rice
- lime wedges, for serving
Directions
- Place tofu on a paper towel or tea towel lined plate. Cover with another towel and place a heavy pan on top to press out excess water from tofu.
- Crumble the tofu into small bowl with your fingers into small (ground meat-size) pieces. Set aside.
- In a small bowl or measuring cup, whisk together the Gochujang with the soy sauce and 1 tablespoon vinegar.
- Heat a large skillet over medium high heat.
- Add 1/2 tablespoon of the sesame oil, swirling to coat the bottom of the pan.
- Add the garlic and ginger and sauté for 30 seconds. Add the crumbled tofu and cook, stirring often, for 5 minutes, or until some of the pieces just start to brown.
- Add the gochujang sauce and mix to evenly coat. Cook an additional 4-5 minutes, stirring often, until the pieces brown a little on the edges.
- Meanwhile, prepare the slaw: In a small mixing bowl, combine the remaining 2 tablespoons vinegar, 2 teaspoons sesame oil and 1 teaspoon honey with 1/4 teaspoon salt. Whisk to combine until smooth and combined. Add the coleslaw mix and scallion whites and toss to evenly coat with dressing.
- Divide the rice into 2 medium serving bowls.
- Add 1 1/2 cups slaw and 1 cup tofu to each bowl. Top each with scallion greens and serve immediately.
