Spicy Korean Tofu Bowl | Plant-Based Recipes
We add some heat to peanut butter sauce with gochujang, our fave Korean condiment, and it transforms these tofu bowls from good to great. But the best part of this dinner? It’s low in carbs,...
Ingredients
- 2 garlic cloves, peeled and minced (divided)
- 1/2 tbsp gochujang
- 2 tbsp organic peanut butter
- 1 1/2 tsp low-sodium tamari
- 1 tsp turbinado sugar
- 10 oz extra firm non-GMO tofu
- 6 oz green beans, trimmed
- 1 tbsp white sesame seeds
- 8.8 oz precooked brown rice
- 4 tsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
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