Korean style tofu and edamame brown rice bowls
Sticky gochujang style tofu with edamame, carrot and cucumber on brown rice.
- Time40 min
- LevelEasy
- Costabout £1.45 a head
Ingredients
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Method
- 1
Cook the rice following the packet, about 25 minutes.
25 min - 2
Mix the tamari, vinegar, chilli and garlic. Toss the tofu in half of it.
- 3
Fry the tofu in the oil for 8 minutes, turning, until crisp. Pour in the rest of the sauce for the last minute.
8 min - 4
Boil the edamame for 3 minutes. Drain.
3 min - 5
Spoon rice into bowls, top with tofu, edamame, carrot and cucumber, and sprinkle with sesame seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.