Spicy Tofu & Veggies Rice Skillet

In this vegan recipe, crispy Gochujang tofu is combined with sautéed veggies as well as rice crisped in a hot skillet. Give it a try and spice up your life!

Spicy Tofu & Veggies Rice Skillet

In this vegan recipe, crispy Gochujang tofu is combined with sautéed veggies as well as rice crisped in a hot skillet. Give it a try and spice up your life!

Course

Main Course
Prep time

25 Mins
cook time

30 Mins
servings

4
Author

@thevegansix

Ingredients

1 block extra firm tofu
1 cup Lotus Foods Organic White Jasmine Rice
2 tbsp toasted sesame oil
½ cup shiitake mushrooms, cleaned & sliced
1 small crown broccoli, cut into pieces
2 cups baby spinach
½ cup cornstarch
pinch salt
gochujang sauce
1 carrot, sliced into matchsticks
1 cup bean sprouts
scallions chopped, for garnish
sesame seeds, for garnish

product used in the recipe

Organic White Jasmine Rice

1

Press tofu with a clean dish towel to remove as much water as possible.
2

Cook rice per directions on package.
3

Meanwhile, heat 2 tsp sesame oil in an 8” cast-iron skillet over medium heat. Take turns sautéing the mushrooms, broccoli, and spinach. Remove vegetables and set aside.
4

Cut tofu into cubes or thin rectangles. Add to a large bowl with cornstarch and salt and toss well. Add 1 tbsp sesame oil to skillet and pan fry until crispy. Once evenly browned on all sides, coat with gochujang sauce in the skillet. Remove tofu and wipe out skillet.
5

Coat skillet with sesame oil. Press cooked rice into bottom of pan and heat on medium until bottom of the rice browns. Add back crispy tofu and sautéed veggies and drizzle with extra sauce.
6

Top with sliced carrots and bean sprouts, and garnish with scallions and sesame seeds. Be careful of the hot skillet when serving!