Korean Tofu Bowls

Bring a large pot of salted water to a boil for the vegetables. Peel and mince garlic. Peel and mince just 2 tsp (4 tsp) ginger. In a medium bowl, whisk together the minced garlic, ginger, gochujang, peanut butter, tamari, sugar, sesame oil, and 2 tbsp (¼ cup) warm water.

Cut the tofu into 1 inch cubes. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu and cook until crispy in places, about 3 to 5 minutes. Add the gochujang sauce and cook, stirring frequently, until crispy in places, about 4 to 5 minutes.

Once the water in the saucepan is boiling, add the sugar snap peas and broccoli florets and cook until bright green and crisp-tender, about 2 to 3 minutes. Drain the vegetables.

Make a small tear in the top of the brown rice bag and microwave for 1 minute. Alternatively, you can empty the brown rice into a saucepan and heat, covered, over low heat until hot, about 2 to 3 minutes.

Divide the cooked brown rice between bowls and top with Korean tofu, steamed vegetables, and kimchi. Enjoy!