Ingredients

• 425 grams Tofu (extra-firm, pressed, and cubed)
• 2 tbsps Tamari (divided)
• 2 tbsps Avocado Oil (divided)
• 1 tbsp Arrowroot Powder
• 1 cup Jasmine Rice
• 2 1/2 cup Shiitake Mushrooms (stem removed, torn)
• 6 cups Baby Spinach
• Sea Salt & Black Pepper (to taste)
• 3 tbsps Gochujang
• 1 1/2 Rice Vinegar
• 2 tbsps Coconut Sugar

Instructions

1. Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
2. Add the tofu cubes to a bowl and gently toss with 3/4 of the tamari and half the oil. Then add the arrowroot powder and gently toss until the tofu cubes are well coated. Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
3. Meanwhile, cook the rice according to package directions.
4. In a skillet over medium heat, add the remaining oil. Once hot, pour in the mushrooms and cook until softened, about five minutes. Add in the spinach and toss until wilted. Season with salt and pepper and set aside.
5. In a small bowl, whisk together the gochujang, remaining tamari, vinegar, and coconut sugar.
6. Divide the rice, tofu, and vegetables into a bowl. Drizzle the sauce over everything. Enjoy!

Hints & Tips

Leftovers
Store leftovers separately from the sauce and refrigerate for up to three days.

Serving Size
One serving is about 3/4 cup rice and 1 1/4 cup tofu and veggies.

Additional Toppings
Top with a fried egg, sesame seeds, or green onion.