Spicy Miso Tofu Rice Bowl

Marinate the Tofu In a bowl, whisk together the miso paste, gochujang, soy sauce, maple syrup, minced garlic, and grated ginger to make the marinade for the tofu.

2.Place the tofu cubes in a shallow dish and pour the marinade over the tofu. Toss to coat the tofu evenly. Let it marinate for at least 30 minutes, or overnight for a stronger flavor.

Cook the Rice In a small saucepan, rinse the jasmine rice under cold water until the water runs clear. Drain the rice and add it to the saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes, or until the rice is tender and the water is absorbed.

Prepare the Tofu While the rice is cooking, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Remove the tofu from the marinade, reserving the marinade for later. Toss the tofu in cornstarch to coat.

5.Add the coated tofu to the skillet and cook until golden and crispy, about 5 minutes per side. Remove the tofu from the skillet and set aside.

Stir-fry the Vegetables In the same skillet, heat another 2 tablespoons of vegetable oil. Add the sliced red bell pepper, julienned carrot, and trimmed snow peas. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender.

Add Sauce to Tofu and Vegetables Return the tofu to the skillet with the vegetables. Pour the reserved marinade over the tofu and vegetables. Cook for 2-3 minutes, until the sauce thickens slightly.

Assemble the Rice Bowl Serve the tofu and vegetables over the cooked jasmine rice. Garnish with sliced green onions and toasted sesame seeds.