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Easy Korean Tofu Bowls with Sugar Snap Peas & Kimchi


We've been obsessed with Tofu lately. Literally obsessed. Pan fried, oven-baked, air-fryer fried, you name it...we're cooking it up almost on the daily. Before going plant-based, we never thought Tofu would ever be something we'd incorporate into our diet, mainly because Tofu gets a bad rep. People often think it is bland and mushy. Not so! You just need to know how to prep it and cook it!



My favorite way to prepare Tofu is to pan fry it after marinating it and coating it in seasonings and corn starch. The corn starch helps to crisp up the edges, yet savors the seasonings and any marinade flavors you might use on the inside.


The key to having flavorful, firm and non-soggy Tofu is how you prep it. You MUST drain it appropriately. I am in love with this Tofu press I purchased on Amazon. It's so easy to use and takes all the hard work of pressing the water out of the Tofu.


Once I press out all the liquid, which only takes like 10-15 minutes after using this device, I then cut the Tofu block into 1 inch cubes and marinate in a marinade, depending on the recipe.


After about 10-15 minutes of soaking in preferred marinade, I will then coat the Tofu cubes and pan fry in a Tablespoon of EVOO over medium-high heat, flipping the cubes until they are nice and crispy on all sides.


Hope that is helpful to any of you who are Tofu first timers! Now let's get on with this Easy Korean Tofu Bowl recipe we're raving about!


This recipe came in our most recent Purple Carrot subscription box. If you haven't tried Purple Carrot, this is a great way for people who are just starting a plant-based diet or for people who want easy plant-based recipes with ingredients that are portioned out so you don't waste food with unnecessary product purchases at the grocery store.



We typically purchase 2-3 boxes per month. In each box, we receive 3 meals for 2 people. You can certainly increase your meals per week as well as the servings. Since I like to experiment with recipes, we decided that having a box sent to us about every other week, would fit our budget and our cooking schedule. Most recipes we've made leave us with leftovers for the next day.

It's truly the best plant-based food subscription box in my opinion. We have yet to experience a meal we did not like. So here's the latest recipe, hope you enjoy!




xoxo,










Posts may contain affiliate links. Read our disclosure policy here #tofu #plantbased #vegan #ricebowls #recipes #vegetarian #purplecarrot

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