Smart Korean-Inspired Tofu Bowls
with Sesame-Roasted Veggie Jumble and Gochujang Mayo
This low-carb, low-cal tofu bowl hits all the notes of a classic Korean rice bowl, but with a lighter twist! Feel free to fry an egg and pop it on top for extra protein (we highly recommend it!).
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
2 tbsp
Gochujang
(Contains Soy, Wheat)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Sesame Oil
(Contains Sesame)
1 unit(s)
Russet Potato
2 unit(s)
Green Onion
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Zucchini
1 tbsp
Moo Shu Spice Blend
(Contains Wheat, Soy)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tsp
Garlic Salt
Not included in your delivery
0.06 tsp
Salt*
¼ tsp
Pepper*
½ tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes and half the sesame oil to an unlined baking sheet. Season with pepper and half the garlic salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min.
Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Core, then cut pepper into 1-inch pieces.Thinly slice green onions, keeping white and green parts separate.
Add peppers, zucchini and remaining sesame oil to another unlined baking sheet. Season with pepper and remaining garlic salt, then toss to combine.Roast in the top of the oven, stirring halfway through, until tender-crisp, 18-20 min.
Meanwhile, add mayo and gochujang to a small bowl, then stir to combine.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tsp (1 tsp) oil, then tofu. Cook, stirring often, until crispy 6-7 min.Add Moo Shu Spice Blend, soy sauce and green onion whites to the pan, then stir to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired!)Season with pepper, to taste.
Transfer potatoes to the baking sheet with veggies, then toss to combine.Divide veggies between bowls. Top with tofu.Dollop gochujang mayo over top.Sprinkle with remaining green onions.
