Tofu Korean Crunch Bowl
A quick and easy, spicy Korean-inspired bowl filled with crispy tofu, crunchy slaw, and served over a bed of steamed rice.
Ingredients
- ●200g tofu
- ●2 tsp korean chili flakes
- ●2 tbsp soy sauce
- ●1 tbsp rice vinegar
- ●1 tsp sugar
- ●1 cup cabbage
- ●1 cup carrots
- ●1 cup cucumber
- ●2 cups steamed rice
- ●1/4 cup green onions
- ●1 tsp sesame seeds
- ●1 cup crunchy slaw (store-bought or homemade)
Instructions
- 1
Cut the tofu into small cubes and set aside.
- 2
In a large bowl, whisk together soy sauce, rice vinegar, sugar, and korean chili flakes.
- 3
Add the tofu to the marinade and toss to coat.
- 4
Heat a large skillet over medium-high heat and cook the tofu until golden brown and crispy, about 5 minutes.
- 5
While the tofu is cooking, prepare the crunchy slaw according to package instructions or make your own using a food processor.
- 6
In a separate pan, heat some oil over medium heat and cook the cabbage, carrots, and cucumber until tender, about 5 minutes.
- 7
To assemble the bowls, place a scoop of steamed rice on the bottom, followed by a spoonful of the crunchy slaw, then the cooked tofu, and finally the sautéed vegetables.
- 8
Garnish with green onions, sesame seeds, and a sprinkle of korean chili flakes.
- 9
Serve immediately and enjoy!