This meal does have a lot of Korean ingredients, but I wouldn't call it a traditional recipe. I wouldn't even call it fusion. It's really a staple in my home's collection of go-to recipes for a weeknight meal. It's healthier than another frozen pizza, delicious and doesn't make you feel like the Pillsbury doughboy after you eat it.
Speaking of health, I think sometimes we forget just how powerful veggies are. Like with broccoli for instance that's become so common, we overlook how good it is for you. I mean how healthy is it? Well-Being Secrets posted this article with extensive research on broccoli, showing that it's actually more unique than we think. Trust that we could all probably eat more of it, and it's a purposeful ingredient in this meal.
Serve this dish with a side of kimchi. If you are on a vegan diet, make sure to check the ingredients of the kimchi omitting any seafood. And here's another tip: eat this with true loved ones because with all that yummy garlic, it's about to get real.
About 4 serving sizes
1 block firm tofu
3-4 cups broccoli
4-5 cups cooked white rice, cooled to room temperature
8 garlic cloves
¼ cup soy sauce
3 Tablespoons brown sugar
1 Tablespoon gochugaru
1 Tablespoon rice wine vinegar
1 Tablespoon sesame seed oil
1 teaspoon black pepper
1 teaspoon salt
About ¼ cup vegetable oil for baking and sautéing
- Pat the tofu block dry, then cut into bite sized pieces. Cut the broccoli into even sizes. Put both on a foil lined baking sheet. Coat with vegetable oil and sprinkle with salt and pepper. Bake in a 375°F oven for 25 minutes.
- In a medium-high heat wok or large pan, saute the garlic in vegetable oil for about 3 minutes.
- Add in the rice, brown sugar, gochugaru, rice wine vinegar and soy sauce. Mix together until evenly incorporated, with no pools of liquid on the bottom of the pan. This should take about 5-8 minutes.
- Take the tofu and broccoli out of the oven and let cool for a couple minutes. Serve on top of the garlic rice with kimchi on the side.