Gochujang Tofu and Edamame Rice Bowl

Ingredients

• 1 block (14 oz) extra-firm tofu
• 2 cups cooked short-grain rice
• 1 cup shelled edamame
• 2.5 tbsp gochujang
• 1.5 tbsp low-sodium soy sauce
• 1 tbsp maple syrup
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic
• 1/2 medium cucumber
• 1 small carrot
• 2 stalks green onion
• 1 tbsp toasted sesame seeds

Instructions

1. Press the tofu: wrap the block in a clean towel and set a heavy pan on top for 10 minutes while you prep, squeezing out water so it crisps instead of steams. Cut into 2 cm cubes.
2. Whisk the gochujang, soy sauce, maple syrup, rice vinegar and grated garlic in a small bowl into a smooth glaze. Thinly slice the cucumber and carrot into matchsticks and slice the green onion.
3. Heat the sesame oil in a large nonstick skillet over medium-high until it shimmers. Add the tofu in a single layer and sear undisturbed 3-4 minutes per side until deeply golden and crisp on at least two faces, about 10 minutes total.
4. Add the edamame and the glaze to the pan. Toss for 2-3 minutes until the sauce turns sticky and coats every cube glossily — it should smell sweet and toasty, not raw.
5. Divide the warm rice between two bowls, pile on the glazed tofu and edamame, and arrange the cucumber and carrot alongside. Scatter green onion and sesame seeds over the top and serve at once.

Nutrition (per serving)

Calories

720

Protein

38 g

Fat

26 g

Carbs

86 g