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

Sweet & Spicy Tofu Rice Bowls

with Corn, Cabbage & Peanuts

45 MIN
$15.94/serving 2 Servings
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  • with Firm Tofu
    includes 14 oz Firm Tofu View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    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.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
    fresh
    ingredients
    Sweet & Spicy Tofu Rice Bowls with Corn, Cabbage & Peanuts
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Sushi Rice
    • 2 ears Of Corn
    • ½ lb Green Cabbage
    • 1 Tbsp Sesame Oil
    • 3 Tbsps Roasted Peanuts
    • 2 cloves Garlic
    • 3 Tbsps Savory Black Bean-Chile Sauce
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 tsps Gochujang
    • 1 Tbsp Rice Vinegar
    • 2 tsps Date Syrup

    Tips from Home Chefs

    Cook the rice
    1 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.

    2 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.

    Prepare the ingredients
    Make the sauce
    3 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.

    4 Cook & dress the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and half the togarashi. Stir to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any brown bits (or fond) in the pan, transfer to the bowl of sauce; stir to coat.

    Cook & dress the shrimp
    Cook the vegetables & serve your dish
    7 Cook the vegetables & serve your dish

    Meanwhile, in the pan of reserved fond, 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 shrimp. Garnish with the peanuts and remaining togarashi. Enjoy!

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