This was a super easy meal I prepped the night before so when I got home from a long day on set all the hard work was already done! I love it because its sweet and spicy, so its super satisfying. To decrease the heat just use less Gochujang.
In a medium-size pot with lid cook the rice as directed on the package.
Slice the tofu in half length wise then cut it into 1/2 inch wide slabs. In a large Tupperware or Ziplock bag add all the marinade ingredients and tofu, allowing it to rest in the fridge for several hours or over night.
Cook the tofu in a large frying pan over med high heat with a little EVOO. Cook each side for about 5 to 7 min till crisped up a bit.
While the tofu is cooking heat another frying pan with the EVOO and add the Chinese broccoli with the minced garlic and liquid aminos. Toss regularly until the broccoli is wilted and a vibrant green.
Serve the tofu over sushi rice and sautéed Chinese broccoli on the side.
Ingredients
Directions
In a medium-size pot with lid cook the rice as directed on the package.
Slice the tofu in half length wise then cut it into 1/2 inch wide slabs. In a large Tupperware or Ziplock bag add all the marinade ingredients and tofu, allowing it to rest in the fridge for several hours or over night.
Cook the tofu in a large frying pan over med high heat with a little EVOO. Cook each side for about 5 to 7 min till crisped up a bit.
While the tofu is cooking heat another frying pan with the EVOO and add the Chinese broccoli with the minced garlic and liquid aminos. Toss regularly until the broccoli is wilted and a vibrant green.
Serve the tofu over sushi rice and sautéed Chinese broccoli on the side.
