Tofu Bulgogi Bowls

These Tofu Bulgogi Bowls are super easy and quick to pull together for a great weeknight meal. It even keeps well for a bagged lunch! Follow these steps below to create the different elements, and combine to your tastes! For the eggs, I suggest a 7-8 minute boil (for a jammy center), but fried is always good too!

Directions:

• Preheat your oven to 400

Prepare the Broken Rice/Rice Middlings

• In a pot, combine 2 cups Carolina Rice Middlins, and 3 cups water or stock (add a tsp of salt if using water).
• Bring to a boil. Stir and cover.
• Reduce heat to low and cook for 15 minutes.
• Remove from heat and let sit for 15 more minutes.
• Do not remove the lid during this time.
• Fluff with a fork and serve. For added sweetness and flavor, mix in half a teaspoon of rice vinegar before fluffing.

*Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

*Always refrigerate your leftover rice!

Prepare the tofu

(Don’t press your tofu! Try this simmering method for a superior texture. More info on the how and why of boiling your tofu can be found here.)

• In a small pot, bring 3 cups of salted water to a boil.
• Cut tofu into 1” cubes and add to boiling water. Let simmer for about 5-10 minutes.
• Strain and toss lightly with 2 TBS Bulgogi marinade, lay them out on a baking sheet (ideally over parchment paper) and bake at 400 for about 15 minutes.
• Toss the cooled tofu in a bowl with some extra bulgogi sauce to taste

When your rice, eggs, and tofu are done, it is time to assemble the bowls!

We suggest starting with ½ – ¾ cup of rice as your base. Add your tofu, egg, and kimchi as you please. You can also include any other veggies or ingredients you have prepared. Great additions include mushrooms, braised greens, broccoli, and green onions or leeks.

Top with a little extra bulgogi marinade if you like it saucy!