Gochujang Mayo Tofu Rice Bowl Recipe Kit Recipe

Korean cuisine · 358 calories

Gochujang Mayo Tofu Rice Bowl Recipe Kit recipe

About this recipe

Spice up your mealtime with our Gochujang Mayo Tofu Rice Bowl Recipe Kit, a vibrant and flavorful dish inspired by Korean cuisine. This kit includes sushi rice, gochujang paste, mayonnaise, sesame oil, and fresh ingredients like tofu, cucumber, carrot, and spring greens to create a wholesome and satisfying meal. Perfect for lunch or dinner, this bowl combines spicy, savory, and umami flavors in every bite. Easy to prepare with step-by-step instructions, it’s ideal for busy professionals or anyone looking for a quick yet delicious homemade meal. Whether you’re a spice lover or simply craving comfort food, this recipe is sure to delight your taste buds and bring a touch of excitement to your table. Order now on the AnyFeast website or app and enjoy a taste of Korea at home. Make family meals stress-free with AnyFeast, your trusted meal planner designed for busy schedules and everyday cooking.

Ingredients

  • - Hellmann'S Real Mayonnaise 250ml
  • - The Tofoo Co. Naked Tofu
  • 250 G Sempio Gochujang
  • 160 Ml Cj Bibigo Sesame Oil
  • 1 Kg Haruka Sushi Rice, 1Kg
  • 500G Pure Dairy Free Sunflower Spread
  • - Amoy Dark Soy Sauce

Instructions

  1. 1. Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside.
  2. 2. In a small bowl, mix 2 tablespoons of gochujang paste, 1 tablespoon of mayonnaise, and 1 teaspoon of soy sauce until well combined. Set aside.
  3. 3. Heat 1 tablespoon of Pure Dairy Free Sunflower Spread in a pan over medium heat. Add 200g of firm tofu (cut into cubes) and cook until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
  4. 4. In the same pan, add 1 tablespoon of sesame oil. Sauté 1 cup of chopped broccoli and 1 cup of sliced bell peppers for 3-4 minutes until tender-crisp.
  5. 5. Add the cooked tofu back to the pan along with the gochujang mayo sauce. Stir well to coat the tofu and vegetables evenly. Cook for an additional 2 minutes.
  6. 6. Divide the cooked sushi rice between two bowls. Top each bowl with the gochujang mayo tofu and vegetable mixture.
  7. 7. Garnish with 1 tablespoon of toasted sesame seeds and 1 tablespoon of chopped spring onions (optional). Serve immediately.