Sweet & Spicy Tofu Rice Bowls with Corn, Cabbage & Peanuts

Sweet & Spicy Tofu Rice Bowls

with Corn, Cabbage & Peanuts

45 MIN
2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu
  • with Extra Firm Tofu

    From the Test Kitchen

    For this dish, you'll coat pieces of tofu in togarashi before roasting them in the oven. You'll toss the roasted tofu in a sweet and spicy combination of gochujang, date syrup, and black bean-chile sauce, then serve it over a hearty bed of sushi rice topped with sweet corn, cabbage, and crunchy roasted peanuts.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    Nutrition Label
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    ingredients
    Sweet & Spicy Tofu Rice Bowls with Corn, Cabbage & Peanuts
    Title
    • 14 oz Extra Firm Tofu
    • ½ cup Sushi Rice
    • 2 ears Of Corn
    • ½ lb Green Cabbage
    • 2 cloves Garlic
    • 1 Tbsp Sesame Oil
    • 3 Tbsps Roasted Peanuts
    • 3 Tbsps Savory Black Bean-Chile Sauce
    • 2 tsps Gochujang
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 tsps Date Syrup
    time-saving
    tips & techniques
    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.

    Cook the rice
    2 Cook the rice

    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. Stir in the sesame oil. Cover to keep warm.

    Prepare the ingredients
    3 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut out and discard the core of the cabbage; medium dice the leaves. Peel and roughly chop 2 cloves of garlic.

    Make the sauce
    4 Make the sauce

    In a large bowl, combine the black bean-chile sauce, date syrup, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    Roast & dress the tofu
    5 Roast & dress 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, pepper, and half the togarashi. 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 sauce; toss to coat. Taste, then season with salt and pepper if desired.

    Cook the vegetables & serve your dish
    6 Cook the vegetables & serve your dish

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, diced cabbage, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Turn off heat; stir in the vinegar. Serve the cooked rice topped with the cooked vegetables and dressed tofu. Garnish with the peanuts and remaining togarashi. 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 Cook the rice

    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. Stir in the sesame oil. Cover to keep warm.

    Cook the rice
    Prepare the ingredients
    3 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut out and discard the core of the cabbage; medium dice the leaves. Peel and roughly chop 2 cloves of garlic.

    4 Make the sauce

    In a large bowl, combine the black bean-chile sauce, date syrup, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    Make the sauce
    Roast & dress the tofu
    5 Roast & dress 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, pepper, and half the togarashi. 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 sauce; toss to coat. Taste, then season with salt and pepper if desired.

    6 Cook the vegetables & serve your dish

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, diced cabbage, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Turn off heat; stir in the vinegar. Serve the cooked rice topped with the cooked vegetables and dressed tofu. Garnish with the peanuts and remaining togarashi. Enjoy!

    Cook the vegetables & serve your dish
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