Gochujang Tofu and Edamame Bowl

One plate is the amount the calories and protein above are for.

• 10 oz firm tofu, cut into 1-inch cubes
• 1/2 cup edamame, whole
• 1/2 cup cooked brown rice
• 1.5 cups bok choy, halved
• 1 cup mushrooms, sliced
• 1 tsp gochujang
• 1 tsp sesame oil
• 1 scallion, sliced

• 20 oz firm tofu, cut into 1-inch cubes
• 1 cup edamame, whole
• 1 cup cooked brown rice
• 3 cups bok choy, halved
• 2 cups mushrooms, sliced
• 2 tsp gochujang
• 2 tsp sesame oil
• 2 scallion, sliced

• 40 oz firm tofu, cut into 1-inch cubes
• 2 cups edamame, whole
• 2 cups cooked brown rice
• 6 cups bok choy, halved
• 4 cups mushrooms, sliced
• 4 tsp gochujang
• 4 tsp sesame oil
• 4 scallion, sliced

• 60 oz firm tofu, cut into 1-inch cubes
• 3 cups edamame, whole
• 3 cups cooked brown rice
• 9 cups bok choy, halved
• 6 cups mushrooms, sliced
• 6 tsp gochujang
• 6 tsp sesame oil
• 6 scallion, sliced

• 80 oz firm tofu, cut into 1-inch cubes
• 4 cups edamame, whole
• 4 cups cooked brown rice
• 12 cups bok choy, halved
• 8 cups mushrooms, sliced
• 8 tsp gochujang
• 8 tsp sesame oil
• 8 scallion, sliced

1. Pat the tofu very dry with a towel.
2. Warm the sesame oil in a nonstick skillet over medium high heat, add the tofu and cook 8 to 10 minutes, turning, until golden on most sides.

   Start timer
3. Push the tofu aside, add the mushrooms, bok choy and edamame with a splash of water and cook 3 to 4 minutes, until the bok choy wilts.

   Start timer
4. Stir the gochujang with 1 tbsp water and toss it through the pan for 30 seconds, until everything is glossy.
5. Serve over the brown rice with the scallion on top.

• Calories502
• Protein38g
• Carbs49g
• Fat20g
• Fiber10g
• Sodium222mg

• A Healthy Weight
• Heart Health
• Eating Well

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