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Sweet and spicy gangjeong tofu bowl

Sweet and spicy gangjeong tofu bowl

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 12.39oz

Ingredients

Tofu

  • 5 1/3 cups Tofu, extra firm, drained, pressed, cubed, 1 inch cubes
  • 2 tablespoons Oil, canola
  • 1/4 cup Cornstarch
  • 1 1/2 teaspoons Salt, Kosher
  • 1/2 cup Ketchup
  • 1/2 cup Syrup, agave, raw
  • 3 tablespoons Cilantro, fresh, chopped
  • 2 tablespoons Sauce, gochujang
  • 2 tablespoons Vinegar, rice wine

Bok choy and edamame

  • 3 cups Bok choy, baby, fresh
  • 2 tablespoons Oil, canola
  • 2 tablespoons Salt, Kosher
  • 1 tablespoon Pepper, black, table grind
  • 3 cups Edamame, hulled, frozen

Dressing

  • 1 1/3 cups Vegan mayonnaise
  • 1/3 cup Soy sauce, light sodium
  • 8 teaspoons Sauce, gochujang
  • 3 teaspoons Sugar, white, granulated

To assemble bowl

  • 6 cups Rice, jasmine, cooked
  • 3 cups Cabbage, coleslaw, mix
  • 1/4 cup Cilantro, fresh, chopped
  • 3/4 cup Vegan kimchi

Instructions

For tofu

  • In a large mixing bowl toss tofu and oil until well coated.
  • Whisk cornstarch and salt together- add in tofu from step 1 and toss until evenly coated.
  • Heat oven to 400°F. On a parchment lined sheet pan place tofu cubes in a single layer without touching. Bake for 30 minutes, flipping halfway, or until lightly browned and crispy. Hold hot for service.
  • Combine ketchup, agave syrup, cilantro, gochujang sauce and vinegar. Toss baked tofu in sauce to coat. Hold hot for service.

For bok choy and edamame

  • Heat oven to 400°F. Coat bok choy in oil, salt, and pepper and roast for 8-10minutes, or until slightly browned.
  • Place edamame in hotel pan and steam in steamer for 3-4 minutes, or until cooked through.

For dressing

  • In a mixing bowl, combine vegan mayonnaise, soy sauce, gochujang and sugar. Reserve dressing in cooler.

To assemble bowl

  • In base of a bowl add 1/4 cup coleslaw mix, 1/4 cup edamame, and 1/2 cup rice. Top with 1/4 cup bok choy, 1 tablespoon kimchi, and 4 tofu cubes. Garnish with 2.5 tablespoons dressing and 1 teaspoon cilantro.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.

Nutrition

Serving: 12.39oz | Calories: 599kcal | Carbohydrates: 81g | Protein: 22g | Fat: 22g | Saturated Fat: 2g | Sodium: 1416mg | Fiber: 5g | Sugar: 15g