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Roasted Broccoli Kimchi Rice Bowl

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 620
A flavorful and nutritious rice bowl featuring crispy tofu, roasted broccoli, and tangy kimchi, topped with a creamy yogurt sauce.

Ingredients

Tofu

  • 14 ounces extra-firm tofu (pressed and patted dry)
  • 2 tablespoons cornstarch
  • 2 tablespoons white and/or black sesame seeds (plus more for garnish)
  • 3 tablespoons canola oil (divided)
  • 1½ teaspoons gochugaru Korean chile powder (divided, plus more for garnish)
  • 1 large head broccoli (cut into 1½-inch florets about 6 cups)
  • 1 cup kimchi (coarsely chopped)
  • 3 tablespoons kimchi juice (from jar, divided)
  • ½ teaspoon salt (plus ⅛ teaspoon, divided)
  • ½ cup plain yogurt (whole-milk)
  • 3 tablespoons mayonnaise
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons rice vinegar
  • ¼ teaspoon grated fresh ginger
  • 1 clove garlic (grated)
  • 4 cups hot cooked brown rice
  • 1 cup shelled frozen edamame (cooked according to package directions)
  • ½ cup thinly sliced scallions

Instructions 

  • Preheat oven to 425°F (220°C). Toss tofu with cornstarch, sesame seeds, 1 teaspoon gochugaru, and 1 tablespoon canola oil; roast on lower rack until crispy, about 25 minutes.
  • Meanwhile, toss broccoli with kimchi juice, remaining 1 tablespoon canola oil, ½ teaspoon gochugaru, and 1 tablespoon kimchi juice; roast on top rack until tender, about 15-18 minutes.
  • Mix yogurt, mayonnaise, sesame oil, rice vinegar, ginger, garlic, remaining kimchi juice, and salt to make sauce.
  • Divide rice among bowls, top with tofu, broccoli, edamame, scallions, and kimchi. Drizzle with yogurt sauce and garnish with sesame seeds and gochugaru if desired.

Notes

For extra flavor, sprinkle additional sesame seeds and gochugaru before serving.
Calories: 620kcal
Cost: $15
Course: Main Course
Cuisine: Korean-inspired
Keyword: broccoli, kimchi, Tofu