Korean-Style Tofu & Brown Rice Bowls with Kimchi & Marinated Carrots
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Korean-Style Tofu & Brown Rice Bowls

with Kimchi & Marinated Carrots

45 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
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Pescatarian
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Nutritionist's Pick
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Available Options

  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    • with Extra Firm Tofu

    From the Test Kitchen

    These bold vegetarian rice bowls feature a duo of traditional Korean ingredients—gochujang, a sweet and spicy chile paste that stars in the glaze for our tofu, and kimchi, a fermented vegetable side dish. Marinated carrots and sautéed bok choy add satisfying crunch to the dish.
    11 Points value per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Korean-Style Tofu & Brown Rice Bowls with Kimchi & Marinated Carrots
    Title
    • 12 oz Extra Firm Tofu
    • ½ cup Brown Rice
    • ⅓ cup Kimchi
    • 2 tsps Gochujang
    • 3 Tbsps Savory Black Bean-Chile Sauce
    • 6 oz Carrots
    • 2 cloves Garlic
    • 10 oz Baby Bok Choy
    • 2 tsps Honey
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Drain & press the tofu
    1 Drain & press the tofu
    Place an oven rack in the center of the oven; preheat to 450°F. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.
    Prepare the ingredients & make the glaze
    2 Prepare the ingredients & make the glaze

    Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the sesame oil and vinegar. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, combine the black bean-chile sauce, honey, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    Cook the rice
    3 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Roast & glaze the tofu
    4 Roast & glaze the tofu

    Meanwhile, line a sheet pan with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt and pepper. Carefully toss to coat (the pieces may crumble). Arrange in an even layer. Roast 24 to 26 minutes, or until slightly crispy. Carefully transfer to the bowl of glaze; toss to coat.

    Cook the bok choy & serve your dish
    5 Cook the bok choy & serve your dish

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Serve the cooked rice topped with the cooked bok choy, kimchi, marinated carrots, and glazed tofu. Garnish with the sesame seeds. Enjoy!

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    Korean-Style Tofu & Brown Rice Bowls

    Drain & press the tofu
    1 Drain & press the tofu
    Place an oven rack in the center of the oven; preheat to 450°F. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.
    2 Prepare the ingredients & make the glaze

    Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the sesame oil and vinegar. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, combine the black bean-chile sauce, honey, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    Prepare the ingredients & make the glaze
    Cook the rice
    3 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    4 Roast & glaze the tofu

    Meanwhile, line a sheet pan with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt and pepper. Carefully toss to coat (the pieces may crumble). Arrange in an even layer. Roast 24 to 26 minutes, or until slightly crispy. Carefully transfer to the bowl of glaze; toss to coat.

    Roast & glaze the tofu
    Cook the bok choy & serve your dish
    5 Cook the bok choy & serve your dish

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Serve the cooked rice topped with the cooked bok choy, kimchi, marinated carrots, and glazed tofu. Garnish with the sesame seeds. Enjoy!

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