Korean-Inspired Tofu and Potato Bowl

A flavorful bowl featuring pan-fried tofu, potatoes, and a Korean-inspired sauce, served over rice.

Ingredients

• 175g Extra Firm Tofu
• 1 medium russet Potatoes
• 3/4 cup cooked Cooked Brown Rice
• 2 tbsp Gluten-Free Soya Sauce
• 1 tsp Honey
• 1 tsp Sesame Oil
• 2 cloves Garlic
• 1 tsp minced Ginger
• 1/2 tsp Gochujang (Korean Chili Paste)
• 2 tbsp chopped Green Onion
• 1 tsp Sesame Seeds

Instructions

1. Press the tofu to remove excess water, then cube it. Season with salt and pepper.
2. Dice the potato into 1/2-inch cubes.
3. In a bowl, mix soya sauce, honey, sesame oil, minced garlic, ginger and Gochujang. Adjust to taste.
4. Heat a non-stick pan over medium-high heat. Add the tofu and potatoes, ensuring not to overcrowd the pan. Cook until golden brown, about 8-10 minutes, flipping occasionally.
5. Add the sauce to the pan and cook until it thickens and coats the tofu and potatoes, about 2-3 minutes.
6. Serve over cooked brown rice, garnished with green onion and sesame seeds.

Cuisine: Korean

Suitability: vegetarian,dairy-free,gluten-free

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch