Bulgogi Tofu Bowls

• Vegetarian
• Gluten free

• Produce

  • 6 oz Baby spinach, leaves
  • 2 cloves Garlic
  • 3 Garlic cloves
  • 1/2 tsp Ginger, powder
  • 1 tsp Onion, granulated

• Refrigerated

  • 10 oz Tofu in vacuum packaging, super firm

• Condiments

  • 1 tbsp Agave syrup
  • 1/4 cup Tamari

• Pasta & Grains

  • 1 cup Brown rice, cooked

• Baking & Spices

  • 1 Grind Black pepper
  • 1 tbsp Gochujang
  • 1 Salt

• Oils & Vinegars

  • 1 tsp Brown rice vinegar
  • 1 Oil
  • 1/2 tsp Olive oil, Extra Virgin
  • 1/4 tsp Sesame oil, toasted

• Prepared

  • 1/2 cup Kimchi

Found on cadryskitchen.com

Description

Ingredients

• 1/4 cup tamari
• 1 Tablespoon gochujang
• 1 Tablespoon agave syrup
• 1 teaspoon brown rice vinegar
• 1/4 teaspoon toasted sesame oil
• 1 teaspoon granulated onion
• 1/2 teaspoon ginger powder
• 3 garlic cloves, minced
• Grind of black pepper
• 10 ounces super firm tofu in vacuum packaging, cut in 1/2 inch slices*
• Oil for grill grate, if necessary
• 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

Directions

• 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.
• 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.