Tuesday, July 5, 2016

Watermelon Spinach Tofu Rice Bowl with Gochujang Dressing

What to do with your watermelon?  Try this watermelon spinach tofu rice bowl with a unique gochujang dressing.  A salad to spice up your summer picnics.

Watermelon Spinach Tofu Rice Bowl with Gochujang Dressing

Around 4 servings

Gochujang Dressing
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 2 tsp gochujang (available in any Asian store)
  • 2 tsp sesame oil
Tofu and Salad
  • 4 oz firm Tofu, cut into 4-1/3 inch rectangles
  • 2 tbsp Soy sauce
  • 1/2 tbsp Garlic Powder
  • 2 cups Spinach Leaves
  • 2 cups watermelon Pieces cut into cubes
  • 2 cups Brown Rice
  • Black Sesame Seeds (Optional)
  • Gochujang (optional)
Gochujang Dressing

Mix all the ingredients in a bowl and thoroughly blend using a fork or use a blender.

Tofu and Salad

Spray a saute pan with cooking spray.  Heat to medium high heat and place the tofu slices, soy sauce and garlic powder and heat the tofu till browned but not burnt.  Flip and repeat with the other side.  

Distribute the brown rice, tofu, spinach leaves and watermelon pieces into 4 bowls.  Pour the Gochujang dressing over the rice salad bowl.  Sprinkle with black sesame seeds.   You can place a dot of Gochujang on top of the tofu slice if you like.

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