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Active Time:20 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:45 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
This meat-freeRoasted Broccoli & Kimchi Rice Bowlis so delicious and comforting. Protein-rich tofu and fiber-filled broccoli become crispy on the outside while staying tender on the inside from roasting in the oven. Both get a flavor shot of spicy gochugaru that pairs perfectly with the probiotic-rich kimchi, which adds beneficial bacteria to your gut. Nutty, fluffy brown rice complements the toothsome texture of the edamame. The creamy, tangy yogurt dressing is perfectly seasoned with toasty sesame oil, spicy garlic and warm ginger, and brings all the flavors and textures together, while adding more gut-friendly bacteria. Keep reading for our expert tips, including how to save time in the kitchen.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1(14-ounce) packageextra-firmtofu, pressed and patted dry2tablespoonscornstarch2tablespoonswhite and/or blacksesame seeds, plus more for garnish3tablespoonscanola oil, divided1½teaspoonsgochugaru (Korean chile powder), divided, plus more for garnish1 large headbroccoli, cut into 1½-inch florets (about6cups)1cupkimchi, coarsely chopped, plus 3 tablespoons kimchi juice from jar, divided½teaspoonsaltplus ⅛ teaspoon, divided½cupwhole-milk plain yogurt3tablespoonsmayonnaise2teaspoonstoasted sesame oil2teaspoonsrice vinegar¼teaspoongratedfresh ginger1clove garlic, grated4cupshotcooked brown rice1cupshelled frozenedamame, cooked according to package directions½cupthinly slicedscallions
Cook Mode(Keep screen awake)
Ingredients
1(14-ounce) packageextra-firmtofu, pressed and patted dry
2tablespoonscornstarch
2tablespoonswhite and/or blacksesame seeds, plus more for garnish
3tablespoonscanola oil, divided
1½teaspoonsgochugaru (Korean chile powder), divided, plus more for garnish
1 large headbroccoli, cut into 1½-inch florets (about6cups)
1cupkimchi, coarsely chopped, plus 3 tablespoons kimchi juice from jar, divided
½teaspoonsaltplus ⅛ teaspoon, divided
½cupwhole-milk plain yogurt
3tablespoonsmayonnaise
2teaspoonstoasted sesame oil
2teaspoonsrice vinegar
¼teaspoongratedfresh ginger
1clove garlic, grated
4cupshotcooked brown rice
1cupshelled frozenedamame, cooked according to package directions
½cupthinly slicedscallions
Directions
Preheat oven to 425°F with racks in top third and lower third positions. Cut tofu into ¾-inch pieces. Toss the tofu with 2 tablespoons each cornstarch, sesame seeds and canola oil and 1 teaspoon gochugaru on a large rimmed baking sheet until well coated. On a separate large rimmed baking sheet, toss broccoli, 1 tablespoon kimchi juice and the remaining 1 tablespoon canola oil and ½ teaspoon gochugaru until well coated.
Roast the tofu on the lower rack and the broccoli on the top rack, stirring once, until the tofu is slightly browned and crispy and the broccoli is browned and tender, 15 to 18 minutes for the broccoli and about 25 minutes for the tofu. Sprinkle each pan with ¼ teaspoon salt and toss to combine.
Meanwhile, combine ½ cup yogurt, 3 tablespoons mayonnaise, 2 teaspoons each sesame oil and rice vinegar, ¼ teaspoon ginger, grated garlic and the remaining 2 tablespoons kimchi juice and ⅛ teaspoon salt in a medium bowl.
Divide rice among 4 bowls; top with tofu, broccoli, edamame, ½ cup scallions and 1 cup kimchi. Drizzle with the yogurt mixture. Garnish with additional sesame seeds and gochugaru, if desired.
Frequently Asked QuestionsGochugaru is a popular spice in Korea. It comes in the form of red chile powder or chile flakes that have a similar level of spiciness to a jalapeño or poblano pepper. While it may not be available in all supermarkets, you can find it in Asian food markets, and it’s also readily available for online ordering.You can add it to scrambled eggs, mashed potatoes, soups and stews or use it as a flavor-packed topping for all kinds of grains.Absolutely. Refrigerate each component in a separate container for up to 4 days for the freshest results and assemble when ready.This is a hearty rice bowl on its own. If you want to serve it with meat, consider our recipe forGalbi (Korean BBQ Short Ribs).
Frequently Asked Questions
Gochugaru is a popular spice in Korea. It comes in the form of red chile powder or chile flakes that have a similar level of spiciness to a jalapeño or poblano pepper. While it may not be available in all supermarkets, you can find it in Asian food markets, and it’s also readily available for online ordering.
You can add it to scrambled eggs, mashed potatoes, soups and stews or use it as a flavor-packed topping for all kinds of grains.
Absolutely. Refrigerate each component in a separate container for up to 4 days for the freshest results and assemble when ready.
This is a hearty rice bowl on its own. If you want to serve it with meat, consider our recipe forGalbi (Korean BBQ Short Ribs).
EatingWell.com, October 2024
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Nutrition Facts(per serving)639Calories32gFat69gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
