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Crispy Korean Tofu

Crispy Korean Tofu

Nutrition Facts
  • cal. (kcal) 530
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 15 mins
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Ingredients

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  • 1 pkg (5 oz) baby arugula or mixed greens
  • 1 cup shredded carrots
  • 1/2 seedless cucumber, thinly sliced into half-moons
  • 1 pkg (14 oz) extra-firm tofu
  • 3/4 teaspoon salt
  • 1/2 cup cornstarch
  • 4 tablespoons canola oil
  • 2 portobello mushroom caps, cut in half and sliced
  • 3 cups cooked brown rice
  • 1/4 cup rice vinegar
  • 2 tablespoons gochujang (such as Annie Chun's Korean sweet and spicy sauce)
  • 1/2 cup mung bean sprouts

Directions

  1. On a large platter or in a large salad bowl, combine first 3 ingredients.
  2. Drain tofu and pat dry. Cut into 1-inch cubes, toss with 1/2 tsp salt and coat with cornstarch.
  3. Heat 2 tbsp oil in a large stainless skillet over high. Add half the tofu and stir-fry, turning frequently, 5 minutes. Transfer to paper towels and add 2 tbsp oil to pan. Add remaining tofu and stir-fry 5 minutes. Remove to paper towels and reduce heat in pan to medium.
  4. Add mushrooms to pan and cook, stirring, 3 minutes. Stir in rice. In a small bowl, whisk vinegar and gochujang. Add to pan; cook 2 minutes. Toss mushroom mixture with salad and 1/4 tsp salt. Top with tofu and bean sprouts.

Nutrition Information for Crispy Korean Tofu

Servings Per Recipe: 4
PER SERVING: 530 cal., 21 g total fat (2 g sat. fat), 799 mg sodium, 67 g carb. (7 g fiber, 7 g sugars), 18 g pro.