Vibrant Korean Bowl with Spicy Tofu and Fresh Vegetables

Allergens

Soy, Sesame

Ingredients

• 1 block firm tofu (350 g), drained and pressed
• 2 cups cooked brown rice
• 2 cups chopped kale
• 1 cup shredded carrots
• 1 cup julienned cucumber
• 1/2 cup edamame, shelled and cooked
• 1/2 cup thinly sliced radish
• 1/2 cup chopped green onions
• 1/4 cup black sesame seeds Spicy Tofu Marinade:
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp gochujang (Korean red chili paste)
• 1 tsp minced garlic
• 1/2 tsp grated ginger Lemon
• Ginger Dressing:
• 3 tbsp fresh lemon juice
• 1 tbsp grated ginger
• 1 tbsp maple syrup
• 1 tsp rice vinegar
• 1/4 tsp salt

Instructions

1. In a medium bowl, combine the ingredients for Spicy Tofu Marinade and mix well. Cut the tofu into 16 slices and marinate in the sauce for at least 30 minutes or up to overnight.
2. Prepare the Lemon Ginger Dressing by whisking together all the ingredients in a small bowl. Set aside.
3. To assemble, divide cooked brown rice among four bowls. Top with kale, carrots, cucumber, edamame, radish, and green onions. Add three tofu slices per bowl, drizzle with Lemon Ginger Dressing, and sprinkle black sesame seeds on top.
4. Serve immediately, fueling your glow. Prep Time: 15 min Cook Time: 30 min Total Time: 45 min

Chef’s Insight

This recipe is a perfect balance of flavors, textures, and nutrients for optimal energy and clarity.

Notes

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