Gochujang Tofu & Mushroom Rice Bowl

Name: Gochujang Tofu & Mushroom Rice Bowl
Total time: 20 min
Yield: 1260 g
Ingredients: White Rice 420 bowl; Onion 140 half (1/2); King Oyster Mushroom 200 piece; Tofu 450 block; Gochujang (Korean Chili Paste) 15 tablespoon; Minced Garlic 5 teaspoon; Oyster Sauce 15 spoons (2 spoons); Sun-Dried Gochujang 15 ml

Cook 20 min Difficulty EASY 1,315 kcal

#Gochujang Rice Bowl #Tofu Dish #Mushroom Rice Bowl #Simple Meal #Home Recipe #Vegan Recipe #Healthy Food #Korean Rice Bowl #Spicy Dish #Vegetarian

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Ingredients

Main ingredients

White Rice 2 bowl
Onion 2 half (1/2)
King Oyster Mushroom 2 piece
Tofu 1 block

Seasonings/Sauce

Gochujang (Korean Chili Paste) 15 tablespoon
Minced Garlic 5 teaspoon
Oyster Sauce 15 spoons (2 spoons)
Sun-Dried Gochujang 15 ml

Nutrition summary

Carbohydrates 211.75 g 64%

Protein 64.79 g 20%

Fat 23.73 g 16%

Serving size 1260g

Cooking steps

1

Cut the tofu, mushrooms, onion, and green onion into bite-sized pieces.
2

Heat cooking oil in a pan and sauté the onion and green onion.
3

Add the mushrooms and cook, then add the tofu.
4

Add gochujang, soy sauce, sugar, and minced garlic; mix well and stir-fry.
5

Pour in a little water and simmer until the flavors meld.
6

Serve the sautéed mixture over rice and finish with a sprinkle of sesame seeds.

Gochujang Tofu & Mushroom Rice Bowl

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