Lunch · Korean
Korean chili-glazed tofu bowl
Crisp tofu in a sweet-spicy chili glaze over rice with sautéed greens.
- Serves
- 2
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 300 g extra firm tofu, cubed
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp red pepper flakes
- 1 garlic clove, crushed
- 300 g white rice, cooked
- 150 g baby spinach
- 1 tsp sesame oil
Method
Toss the tofu cubes in the cornstarch to coat lightly.
Pan-fry the tofu in the vegetable oil for 8 minutes, turning, until crisp and golden.
Whisk the soy sauce, brown sugar, red pepper flakes and garlic in a small bowl, then pour over the tofu and toss to coat.
Sauté the spinach in the sesame oil for 1 minute until just wilted.
Divide the rice between bowls and top with the glazed tofu and spinach.