Crispy Tofu Bowls with Kimchi: A Flavorful Weeknight Hit

Crispy Tofu Bowls with Kimchi is a vibrant weeknight meal combining protein-rich tofu, crispy vegetables, and a creamy sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tofu

1 block extra-firm tofu Can substitute tempeh or edamame.
1/4 cup cornstarch Substitute potato starch or rice flour for a gluten-free option.
2 tablespoons sesame seeds Try poppy seeds or crushed nuts as alternatives.
1 teaspoon gochugaru Can substitute with red pepper flakes.
2-3 tablespoons neutral oil for frying Olive oil or avocado oil work well as substitutes.

For the Broccoli

2 cups broccoli florets Consider using cauliflower or Brussels sprouts as alternatives.

For the Sauce

1/2 cup yogurt Plain or coconut yogurt works well.
2 tablespoons mayonnaise Opt for vegan mayo if desired.
1 tablespoon toasted sesame oil Regular sesame oil can be used if needed.
1 tablespoon rice vinegar Adds a tangy kick to the sauce.
1 teaspoon fresh ginger Grated.
2 cloves garlic Minced.

For the Bowl Assembly

2 cups cooked brown rice Consider cauliflower rice for a low-carb alternative.
1 cup shelled edamame Adds protein and color.
1 cup chopped kimchi with juice Adjust amount to taste.
2 scallions sliced For fresh garnish.
optional garnishes Include sesame seeds and chili crisp.

Equipment

Oven
Skillet
Mixing Bowl
sheet pan

Method

Preparation Steps

Preheat your oven to 425°F (220°C).
Toss the broccoli florets in a bowl with neutral oil, salt, and 1 teaspoon of gochugaru. Spread on a parchment-lined sheet pan and roast for 20-25 minutes until crispy.
Cube the pressed tofu and toss with cornstarch, sesame seeds, and remaining ½ teaspoon of gochugaru.
Heat 2-3 tablespoons of neutral oil in a skillet over medium-high heat until shimmering.
Add tofu cubes in a single layer and fry for 2-3 minutes on each side until golden brown. Drain on paper towels.
Whisk together yogurt, mayonnaise, sesame oil, rice vinegar, ginger, garlic, and a pinch of salt in a bowl until smooth.
Warm kimchi in a small pan over low heat for a few minutes.
Assemble bowls starting with rice, topped with roasted broccoli, edamame, warm kimchi, and crispy tofu. Drizzle with yogurt sauce and garnish with scallions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

Ensure oil is heated properly for frying to get crispy tofu. Adjust sauce ingredients as per taste.

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