Gochujang Tofu Rice Bowls

Instructions

1. 1

   Cook the rice. Press and cube the tofu and toss with cornstarch and a pinch of salt.

2. 2

   Heat the sesame oil in a nonstick skillet over medium-high and cook the tofu 8-10 minutes until crisp.

3. 3

   Whisk the gochujang, soy sauce, maple syrup and 2 tbsp water. Pour over the tofu and toss 1 minute until sticky.

4. 4

   Microwave the edamame 2 minutes, and shred the carrots and slice the cucumber.

5. 5

   Build bowls of rice, tofu, edamame, carrots and cucumber and sprinkle with sesame seeds. Set some tofu aside before saucing for kids who don't like spice.