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Main mealVegetarianBalancedVeganLegumes€€

Korean Rice Bowl with Crispy Tofu and Vegetables

Name: Korean Rice Bowl with Crispy Tofu and Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 250 g MORI-NU, Tofu, silken, firm; 2 tbsp CORN STARCH; 1 tbsp Oil, sesame, salad or cooking; 1 tbsp GREEN CHILLI PASTE; 2 tbsp Soy sauce made from soy (tamari); 1 tbsp Syrups, maple; 1 clove Garlic, raw; 1 tsp Ginger root, raw; 150 g Rice, brown, long grain, unenriched, raw; 100 g Spinach, baby; 1 large Carrots, mature, raw; 0.5 large Cucumber, with peel, raw; 50 g Cabbage, kimchi; 1 tbsp Seeds, sesame seeds, whole, roasted and toasted; 1 medium Green onion, (scallion), bulb and greens, root removed, raw

Discover the spicy and rich flavors of Korea with this rice bowl featuring crispy tofu in gochujang sauce. A perfectly balanced vegan meal, packed with protein and colorful vegetables for your energy.

Prep time15 min

Cook time20 min

Total time35 min

Servings2

Recipe

For the tofu and sauce

MORI-NU, Tofu, silken, firm250 gCORN STARCH2 tbspOil, sesame, salad or cooking1 tbspGREEN CHILLI PASTE1 tbspSoy sauce made from soy (tamari)2 tbspSyrups, maple1 tbspGarlic, raw1 cloveGinger root, raw1 tsp

For the bowl

Rice, brown, long grain, unenriched, raw150 gSpinach, baby100 gCarrots, mature, raw1 largeCucumber, with peel, raw0.5 largeCabbage, kimchi50 gSeeds, sesame seeds, whole, roasted and toasted1 tbspGreen onion, (scallion), bulb and greens, root removed, raw1 medium

Non-stick panRice cookerPaper towelsSmall bowl for the sauce

Per servingTotal

Calories:605.5 kcal1211 kcal

Protein:20.1 g40.2 g

Carbohydrates:92.8 g185.5 g

Fiber:7.6 g15.1 g

Water:345.2 ml690.4 ml

Fat:17.6 g35.1 g

Micronutrients

Sugar:11.2 g22.4 g

Saturated fat:2.6 g5.2 g

Cholesterol:0 mg0 mg

Sodium:1328 mg2655.9 mg

Potassium:1166.8 mg2333.5 mg

Calcium:219.9 mg439.8 mg

Iron:5.9 mg11.8 mg

Magnesium:226.3 mg452.5 mg

Zinc:3.7 mg7.4 mg

Phosphorus:483.8 mg967.5 mg

Vitamin C:19.3 mg38.6 mg

Vitamin A:523.5 µg1047 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1Rinse the rice thoroughly and cook it in salted water according to the package instructions. Once cooked, let it rest covered for 5 minutes.
2Wrap the tofu in paper towels and weigh it down for 10 minutes to remove excess water. Then cut it into cubes, sprinkle with cornstarch, and mix well.
3Heat sesame oil in a pan and cook the tofu over medium-high heat for 8–10 minutes, until golden brown and crispy on all sides.
4In a small bowl, prepare the sauce: mix the gochujang paste, soy sauce, maple syrup, garlic, and ginger. Pour the sauce over the cooked tofu in the pan and stir for 1–2 minutes until evenly glazed.
5Quickly blanch the spinach in boiling water (30 seconds) or briefly sauté it in a pan with a little water until wilted. Prepare the carrots and cucumbers fresh.
6Assemble the bowl: cover the bottom with rice, then add the tofu, spinach, carrots, cucumbers, and kimchi. Garnish with spring onions and sesame seeds.

Nutritional benefits

Thanks to the high content of tofu and brown rice, this meal provides a steady release of energy and a high intake of plant-based protein.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.