“Spicy Soy-Glazed Korean BBQ Tofu Bowl with Cucumber Kimchi and Brown Rice”

Allergens

Soy, Sesame

Ingredients

• 1 block firm tofu (200g)
• 1 cup cooked brown rice
• 1 small cucumber
• 1 cup homemade or store
• bought vegan kimchi
• 4 tbsp soy sauce
• 2 tbsp gochujang (Korean red chili paste)
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp minced garlic
• 1 tsp sesame oil
• 1 green onion, thinly sliced
• Salt and pepper, to taste
• Cooking spray or oil for frying

Instructions

1. Press the tofu between paper towels for 15 minutes to remove excess water. Slice into 8 slabs.
2. In a bowl, mix together soy sauce, gochujang, maple syrup, rice vinegar, garlic, and sesame oil.
3. Preheat a non stick pan or grill over medium heat. Spray with cooking spray or brush with oil. Cook tofu on both sides for 4 minutes until golden brown.
4. Brush the spicy soy glaze onto the cooked tofu and cook for another 2 minutes, then set aside.
5. Slice the cucumber into thin rounds. Arrange rice, kimchi, and glazed tofu in a bowl. Sprinkle with green onions and season with salt and pepper.
6. Serve immediately and enjoy your flavorful vegan Korean BBQ Tofu Bowl!

Chef’s Insight

The combination of spicy and sweet flavors creates an irresistible balance that will have you craving more!

Notes

This recipe is perfect for a quick, satisfying vegan meal that's both delicious and nutritious.