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Gochujang Tofu Poke Bowl with Rice and Quick Kimchi Slaw

This pan-seared dish pairs jasmine rice, cooked with extra firm tofu, pressed and cubed, gochujang and rice vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced Vegetarian High satiety
300 kcal 2000 kcal
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Estimated macros per portion

31 g Protein
87 g Carbohydrates
23 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 217g jasmine rice, cooked 282 kcal
  • 217g extra firm tofu, pressed and cubed 165 kcal
  • 20g gochujang 41 kcal
  • 7g sesame oil 62 kcal
  • 16g rice vinegar 3 kcal
  • 87g kimchi, chopped 30 kcal
  • 98g green cabbage, shredded 25 kcal
  • 22g scallions, sliced 8 kcal
  • 7g sesame seeds 41 kcal

Cooking instructions

  1. Cook rice; keep warm.
  2. extra firm tofu
    Pan-sear tofu in a nonstick skillet over medium-high heat 5-7 minutes, turning to brown edges.
  3. extra firm tofugochujangsesame oilrice vinegar
    Stir gochujang with sesame oil and rice vinegar; toss with the tofu to coat and heat 30 seconds.
  4. rice vinegarkimchigreen cabbage
    Mix cabbage with kimchi and a splash of rice vinegar to brighten; let sit 5 minutes.
  5. extra firm tofugochujangkimchiscallionssesame seeds
    Assemble: rice, gochujang tofu, kimchi slaw, and scallions. Sprinkle with sesame seeds.

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