Korean Tofu & Kimchi Rice Bowls with Marinated Carrots & Bok Choy
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Korean Tofu & Kimchi Rice Bowls

with Marinated Carrots & Bok Choy

40 MIN
2 Servings
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Vegetarian
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  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with Extra Firm Tofu
    includes 14oz Extra Firm Tofu
  • 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.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    ingredients
    Korean Tofu & Kimchi Rice Bowls with Marinated Carrots & Bok Choy
    Title
    • 14 oz Extra Firm Tofu
    • ⅓ cup Kimchi
    • ½ cup Sushi Rice
    • 6 oz Carrots
    • 10 oz Baby Bok Choy
    • 2 cloves Garlic
    • 2 tsps Gochujang
    • 3 Tbsps Savory Black Bean-Chile Sauce
    • 2 tsps Honey
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Rice Vinegar
    • 1 tsp Black & White Sesame Seeds
    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

    Meanwhile, remove the honey from the refrigerator to bring to room temperature. 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 (kneading the packet before opening), and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    Roast & glaze the tofu
    3 Roast & glaze the tofu

    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. Taste, then season with salt and pepper if desired.

    Cook the rice
    4 Cook the rice

    Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    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!

    Tips from Home Chefs

    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

    Meanwhile, remove the honey from the refrigerator to bring to room temperature. 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 (kneading the packet before opening), 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
    Roast & glaze the tofu
    3 Roast & glaze the tofu

    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. Taste, then season with salt and pepper if desired.

    4 Cook the rice

    Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the rice
    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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