Gochujang Tofu and Kimchi Bowl

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of firm tofu to remove excess water, then cut the tofu into 2 cm cubes.

2. 2

   In a small bowl, whisk together 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 1 teaspoon of minced garlic, and 1 teaspoon of brown sugar to create the sauce.

3. 3

   Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat, then add the tofu cubes and cook for 5-7 minutes, turning occasionally, until they are golden brown and crispy.

4. 4

   Stir in 1 cup of chopped kimchi and pour the prepared gochujang sauce over the tofu and kimchi, then cook for an additional 3-5 minutes, stirring gently, until the sauce thickens and coats all the ingredients.

5. 5

   Divide 2 cups of cooked short-grain rice evenly among two serving bowls.

6. 6

   Spoon the gochujang tofu and kimchi mixture over the rice in each bowl and then garnish each with 2 tablespoons of chopped green onions and 1 teaspoon of toasted sesame seeds.