Korean Style Broccoli Rice with Crispy Tofu

We often cook with cauliflower rice, but we decided to try out the broccoli rice out this week. We love using riced vegetables because it provides a great low carbohydrate substitute for actual rice. Also vegetables like broccoli, generally have more fiber than rice and are more filling and satisfying than eating a large plate…

Korean Style Tofu and Mushroom Stir-Fry

When I think of Korean food, I specifically think about kimchi and gochujang. Gochujang, a red chili paste, is often featured in many Korean dishes. It combines savory, sweet, spicy flavors and adds a unique flavor to any dish. Luckily, you can find gochujang in most grocery stores in the “Asian Foods” aisle. Generally, when you think of stir-fry, you are probably imagining a bed of rice. But alas, we try to avoid those carbohydrates! So here, we crumbled our tofu to mimic the missing rice component. It works beautifully!