NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

0.75 cup Shelled edamame

0.25 cup Cooked brown rice

0.5 cup Vegan kimchi

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Rice vinegar

0.5 tsp Sesame oil

1 clove Garlic

1 tsp Fresh ginger

2 stalks Scallions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the gochujang, tamari, rice vinegar, minced garlic, and grated fresh ginger to create the glaze.

• 3

  Heat a non-stick skillet over medium-high heat with the sesame oil and sear the tofu cubes until they are golden and crispy on all sides.

• 4

  Pour the gochujang glaze over the tofu in the skillet, tossing quickly for 1-2 minutes until the sauce thickens and coats the tofu evenly.

• 5

  In a separate pan or the same skillet after removing the tofu, lightly sauté the cooked brown rice, chopped kimchi, and shelled edamame until heated through.

• 6

  Transfer the kimchi rice and edamame mixture to a bowl, top with the glazed tofu, and garnish with sliced scallions before serving.