Korean Tofu Bowl

• 12 oz tofu
• 1 cup cooked brown rice
• 1 cup cooked carrot (from about 1.5 cups raw shredded)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tbsp coconut aminos
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 cloves garlic, minced
• 1 tsp grated ginger

• 24 oz tofu
• 2 cup cooked brown rice
• 2 cup cooked carrot (from about 1.5 cups raw shredded)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tbsp coconut aminos
• 2 tsp sesame oil
• 2 tbsp toasted sesame seeds
• 4 cloves garlic, minced
• 2 tsp grated ginger

• 36 oz tofu
• 3 cup cooked brown rice
• 3 cup cooked carrot (from about 1.5 cups raw shredded)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tbsp coconut aminos
• 3 tsp sesame oil
• 3 tbsp toasted sesame seeds
• 6 cloves garlic, minced
• 3 tsp grated ginger

• 48 oz tofu
• 4 cup cooked brown rice
• 4 cup cooked carrot (from about 1.5 cups raw shredded)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tbsp coconut aminos
• 4 tsp sesame oil
• 4 tbsp toasted sesame seeds
• 8 cloves garlic, minced
• 4 tsp grated ginger

1. Warm a little oil in a skillet over medium high, about 1 minute, until it shimmers.

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2. Add the tofu and sear, turning now and then, 6 to 8 minutes, until golden and crisp on all sides, then set it aside.

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3. Add the carrot and cook, 4 to 5 minutes, until it softens and turns bright.

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4. Add the spinach and cook, 2 to 3 minutes, until it wilts down and turns glossy.

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5. Off the heat, toss the tofu, carrot, and spinach with the coconut aminos, sesame oil, garlic, ginger, and sesame seeds.
6. Spoon everything over the brown rice and serve.

• Calories619
• Protein33g
• Carbs75g
• Fat23g
• Fiber9g
• Sodium234mg

• Steady Energy
• Eating Well
• A Healthy Weight
• Blood Sugar
• Joint Comfort

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