Rice Bowl
This simple Asian-inspired rice bowl has a spicy, tangy sauce, delicious crunchy veggies, and crispy tofu for a filling lunch or dinner.
Ingredients
Instructions
-
Step 1
Make the rice according to the directions on the package.
-
Step 2
For the sauce, mix the gochujang, rice wine vinegar, toasted sesame oil, and maple syrup. Set aside.
-
Step 3
Cut the tofu into small 1-inch cubes and put it in a pan with the vegetable oil. Turn the heat to medium and cook, flipping intermittently until the tofu is crisped on multiple sides, about 15 minutes.
-
Step 4
While the tofu is cooking, slice the cucumber and carrot into thin slices by hand or using a mandolin. Set the carrot aside.
-
Step 5
Put the cucumber in a bowl and add the other 2 tbsp of rice wine vinegar and the tsp of toasted sesame oil. Mix and set aside.
-
Step 6
Once the tofu has crisped up, add the soy sauce, hoisin sauce, and carrot to the pan and continue cooking for a few minutes until the carrot is soft.
-
Step 7
To serve, put a bed of rice in a bowl with a helping of the cucumber, tofu, and carrot, and a drizzle of the sauce concentrated on the rice.
Servings 2.99
- Amount Per Serving
- Calories 530.74kcal
- % Daily Value *
- Total Fat 20.44g32%
- Saturated Fat 2.88g15%
- Cholesterol 0.16mg1%
- Sodium 470.9mg20%
- Potassium 241.94mg7%
- Total Carbohydrate 67.17g23%
- Sugars 10.86g
- Protein 17.1g35%
- Vitamin C 2.63 mg
- Calcium 129.95 mg
- Iron 5.15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
a. Monk fruit sweetener can be used as a 1:1 substitution for maple syrup
b. Any protein of your choice may work in place of tofu, although cooking times may vary
c. Coconut aminos or tamari can be used as a 1:1 substitution for soy sauce
