Peanut Gochujang Rice (1-Skillet Meal!)

veganricha.com

Sheri K

Starting my Plant Based Whole Food Low oil journey... so far so good!

subheading: For the gochujang tofu:

9 ounces ( 255.15 g) firm or extra firm tofu pressed for at least 15 minutes, then cubed or sliced

2 teaspoons soy sauce , use tamari for gluten-free

2 teaspoons gochujang

½ teaspoon garlic powder

1 teaspoon sesame oil

2 teaspoons cornstarch

subheading: For the veggies:

2 teaspoons oil

½ cup ( 80 g) onion

2 ounces chopped or thinly sliced mushrooms

2 tablespoons ginger garlic paste or 4 cloves garlic , ½ inch ginger minced

1 ½ cups ( 273 g) frozen vegetables or chopped fresh vegetables of choice such as carrots peppers peas broccoli etc

subheading: For the peanut gochujang sauce:

3 tablespoons smooth peanut butter

2 tablespoons gochujang

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon maple syrup

subheading: For the rice:

1 cup ( 185 g) white rice washed really well and drained(I use Indian basmati)

2 cups ( 0.47 l) water or broth

½ teaspoon salt

subheading: For garnish:

green onion, crushed roasted peanuts, lime wedges

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