Description
Need dinner that’s fast, flavor-packed, and secretly healthy? These tofu bowls check all the boxes. Crispy sesame-crusted tofu meets charred broccoli and tangy kimchi, all layered over fluffy rice and topped with a zingy yogurt sauce that ties it together. Vegan-adaptable, protein-rich, and utterly addictive—it’s your new favorite way to do comfort food.
Ingredients
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2 packs extra-firm tofu (pressed & cubed)
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4 tbsp cornstarch
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4 tbsp sesame seeds (white or black)
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3 tsp gochugaru (Korean chili powder)
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2 cups kimchi + 6 tbsp kimchi juice
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12 cups broccoli florets
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2 cups shelled edamame
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4 tbsp neutral oil
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3 cups cooked brown rice
Sauce:
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½ cup whole-milk yogurt
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¼ cup mayo (vegan if needed)
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1 tbsp sesame oil
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1 tbsp rice vinegar
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1 tsp grated ginger
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1 clove garlic, grated
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3 tbsp kimchi juice
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1½ tsp gochugaru
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Salt to taste
Instructions
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Crisp the Tofu: Toss dry tofu with cornstarch, sesame seeds, 1½ tsp gochugaru, and salt. Pan-fry in hot oil until golden and crisp (4–5 min/side).
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Sear the Veggies: In same pan, char broccoli with oil + salt for 5 min. Add kimchi + 3 tbsp kimchi juice. Cook 2 min more.
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Make Sauce: Whisk yogurt, mayo, sesame oil, vinegar, ginger, garlic, remaining kimchi juice, gochugaru, and salt until smooth.
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Assemble Bowls: Layer rice, tofu, broccoli mix, edamame. Drizzle sauce generously. Garnish with scallions + sesame seeds.
Notes
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Swap tofu for shrimp or tempeh.
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Use quinoa or slaw instead of rice.
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Mild it down for kids by reducing gochugaru.
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Make extra sauce—it’s magic on everything!
- Prep Time: 20 min
- Cook Time: 20 min
Nutrition
- Calories: 520 cal Per Serving
- Fat: 30g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 23g