Korean Gochujang Tofu Bowl

Ingredients

• 1 block Extra-firm Tofu
• 3 tbsp Gochujang Paste
• 2 tbsp Tamari
• 2 tbsp Maple Syrup
• 2 tbsp Rice Vinegar
• 2 cloves Garlic
• 1 tbsp Sesame Oil
• 2 cups Jasmine Rice
• 4 whole Baby Bok Choy
• 1 whole English Cucumber
• 1 tbsp Sesame Seeds
• 3 whole Green Onions

Instructions

1. Cook jasmine rice according to package directions.
2. Pickle cucumber: toss sliced cucumber with 1 tbsp rice vinegar and a pinch of salt. Set aside.
3. Whisk gochujang, tamari, maple syrup, remaining rice vinegar, and garlic.
4. Heat sesame oil in a large skillet over medium-high heat. Cook tofu cubes 6 minutes until golden on all sides. Pour sauce over and toss 1 minute until glazed.
5. Steam bok choy 3 minutes until tender.
6. Divide rice among 4 bowls. Top with glazed tofu, bok choy, and pickled cucumber. Sprinkle with sesame seeds and green onions.