Bulgogi Tofu Bowls
Bring something out of the ordinary to grilling season! These spicy Korean-inspired bowls are made with bulgogi tofu, sautéed spinach, and kimchi on brown rice.
Prep Time10 mins
Cook Time10 mins
Marinating time8 hrs
Total Time20 mins
Servings: 2 people
- 1/2 teaspoon extra virgin olive oil
- 2 cloves garlic minced
- 6 ounces baby spinach leaves
- Salt to taste
- 1 cup cooked brown rice
- 1/2 cup kimchi drained
To make bulgogi tofu
In a shallow glass baking dish, combine tamari, gochujang, agave syrup, brown rice vinegar, toasted sesame oil, granulated onion, ginger powder, minced garlic, and a grind of black pepper.
Place the slices of tofu in the marinade, and then flip them so that both sides are coated. Marinate tofu slices for at least 8 hours and up to 24 hours. Flip the tofu again halfway through for even marinating.
After the tofu has marinated, heat the outdoor grill to 500 degrees.** If necessary, lightly oil grill grate. Grill tofu slices on grill for two to three minutes on each side until brown grill marks form.
To make bowls
Bring a non-stick skillet to a medium heat and add extra virgin olive oil. Sauté garlic in oil. Once the garlic is fragrant, add the baby spinach leaves to the skillet. Move the leaves across the pan until they are just wilted. Add salt to taste.
Put a half cup of brown rice into two bowls. Divide the sautéed spinach between the two bowls. Top the rice with 1/4 cup of kimchi each. Place 2 slices of tofu in each bowl, and serve.
*This recipe can be made with water-packed tofu; however, you'll need to press it before marinating. If you're using water-packed tofu, I recommend getting a 14 ounce package. After the tofu has been pressed, it will be roughly the same size as the 10 ounce block.
**If you don't have access to an outdoor grill or it's not grilling season, the tofu can easily be made on an indoor grill pan instead. Just bring the grill pan to a medium high heat and spritz with oil. Cook the tofu slices for about 3 minutes on each side. Don't move the slices until nice, dark grill marks have formed.
Tofu adapted from bulgogi recipe by David Lebovitz.
Calories: 294kcal | Carbohydrates: 44g | Protein: 19g | Fat: 5g | Sodium: 1781mg | Potassium: 879mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7975IU | Vitamin C: 27.6mg | Calcium: 157mg | Iron: 5.3mg