Korean-Inspired Tofu Scramble Bowl

Ingredients

• 1 lb Firm Tofu, pressed and crumbled
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Coconut Aminos (Soy Sauce Substitute)
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 tsp Sesame Oil
• 1 tbsp Vegetable Oil
• 4 cups Cooked Rice
• 2 cups Spinach, sauteed
• 1 cup Carrots, shredded
• 1 cup Cucumber, sliced
• 1 tsp Sesame Seeds, for garnish
• 2 tbsp Green Onions, sliced, for garnish

Instructions

1. 1Place a 12-inch skillet over medium heat. Add the 1 tablespoon of vegetable oil and heat until it shimmers, about 1 minute.
2. 2Add the 1 lb of firm tofu, pressed and crumbled, to the hot skillet. Cook, stirring occasionally, for 5 to 7 minutes, until the tofu is lightly browned and slightly crispy.
3. 3Add the 2 tablespoons of gochujang, 1 tablespoon of coconut aminos, 2 cloves of minced garlic, 1 teaspoon of minced ginger, and 1 teaspoon of sesame oil to the skillet with the tofu. Stir everything together well to coat the tofu evenly. Continue to cook for another 2 to 3 minutes, stirring frequently, until the garlic is fragrant.
4. 4Divide the 4 cups of cooked rice among four serving bowls.
5. 5Top the rice in each bowl with half of the tofu scramble mixture.
6. 6Arrange the 2 cups of sauteed spinach, 1 cup of shredded carrots, and 1 cup of sliced cucumber over the tofu scramble in each bowl.
7. 7Garnish each bowl with the 1 teaspoon of sesame seeds and the 2 tablespoons of sliced green onions.

Substitutions

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