Spicy Korean Tofu Bowl

Serves 2

For tofu:

1 block extra firm tofu, pressed and cut into 1 inch cubes

1 tbsp olive oil

1 tsp paprika

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

1/4 tsp cayenne pepper (optional for extra spice)

1 tbsp soy sauce

1 tbsp honey

1 tsp gochujang

For Bowl:

1 cup cooked brown rice

1 cup edamame

chopped green onions for garnish

sesame seeds for garnish

For Sauce:

1/2 cup mayonnaise (or less for healthier option, just offset with some yogurt and/or sour cream)

1/4 cup sour cream

1 tbsp chopped cilantro

1 tbsp lemon juice

1 clove garlic, minced

1/4 tsp salt

1/4 tsp pepper

• For tofu: in a bowl, combine all listed ingredients for tofu and mix thoroughly. Add cubed tofu and toss to coat evenly. Let marinate for 15-20 minutes. 

• Heat non-stick skillet over medium-high heat. Add tofu and cook until crispy on all sides (10-12 minutes). remove from heat.

• To make the sauce: in a small bowl, whisk all of the sauce ingredients together until smooth. May need to add a bit of water to make it a better consistency to spoon over the bowl.

• To assemble the bowl: layer the brown rice, tofu and edamame. Drizzle sauce over it and top with green onions and sesame seeds.