Crispy Korean Tofu
- 1 of 4 On a large platter or in a large salad bowl, combine first 3 ingredients.
- 2 of 4 Drain tofu and pat dry. Cut into 1-inch cubes, toss with 1/2 tsp salt and coat with cornstarch.
- 3 of 4 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 of 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.
Servings Per Recipe: 4
Per Serving: 799 mg sodium, 2 g sat. fat, 21 g Fat, total, 530 kcal cal., 18 g pro., 7 g sugar, 7 g fiber, 67 g carb.