Gluten-free recipes

Gluten-free korean tofu scramble rice bowl

A savory tofu scramble with gochujang and scallions served over warm rice.

Ingredients

• 14 oz firm tofu, drained
• 2 tbsp tamari (GF soy sauce)
• 1 tbsp gochujang (verify GF)
• 1 tbsp toasted sesame oil
• 2 garlic cloves, minced
• 3 scallions, sliced
• 2 cups cooked white rice
• 1 tbsp toasted sesame seeds
• 1 tbsp neutral oil

Steps

1. Crumble the tofu with your hands into bite-size pieces.
2. Heat neutral oil in a skillet over medium heat and add garlic, cooking 30 seconds.
3. Add crumbled tofu and cook 5 minutes, stirring, until lightly golden.
4. Stir in tamari, gochujang, and sesame oil; cook another 3 minutes.
5. Divide rice between bowls, top with tofu scramble, and garnish with scallions and sesame seeds.

Keeping it gluten-free

Made with gluten-free ingredients as written — dairy-free. Always confirm packaged items (broth, sauces, tamari) are labeled gluten-free.

Check the labels on packaged ingredients like broth, sauces and spices. Guidance, not medical advice.