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Spicy Gochujang Glazed Tofu and Garlic Shrimp Power Bowl

A close-up of a healthy tofu and shrimp protein bowl served over quinoa with roasted asparagus.
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Prepare a high protein tofu and shrimp meal featuring a spicy gochujang glaze, served over quinoa with roasted asparagus for a complete, easy weeknight power bowl.

Ingredients

Scale
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 1 lb raw shrimp, peeled and deveined
  • 1 cup quinoa, rinsed
  • 1 bunch asparagus, trimmed
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • For the Glaze:
  • 2 tablespoons gochujang
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • For the Shrimp Seasoning:
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Cook the quinoa according to package directions.
  2. Toss the cubed tofu with 1 teaspoon of the olive oil, salt, and pepper. Spread on a baking sheet and bake for 15 minutes until slightly firm.
  3. While the tofu bakes, toss the asparagus with the remaining olive oil, salt, and pepper. Add the asparagus to the baking sheet with the tofu for the last 10 minutes of baking.
  4. While the proteins cook, prepare the glaze: Whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger in a small bowl.
  5. In a separate bowl, toss the shrimp with garlic powder, paprika, and a pinch of salt.
  6. Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet.
  7. Add the partially baked tofu to the same skillet. Pour half of the prepared gochujang glaze over the tofu and toss gently to coat. Cook for 2-3 minutes until the glaze thickens slightly.
  8. Return the cooked shrimp to the skillet and toss with the remaining glaze until everything is coated and heated through.
  9. Assemble your power bowls: Divide the cooked quinoa among serving bowls. Top with the roasted asparagus, the glazed tofu, and the garlic shrimp. Serve immediately.

Notes

  • Pressing the tofu removes excess water, allowing it to absorb flavor better and crisp up during baking.
  • You can substitute brown rice or farro for quinoa if desired.
  • For extra flavor, add a sprinkle of sesame seeds or chopped green onions as a garnish before serving.

Nutrition

Find it online: https://cravybite.link/tofu-and-shrimp-protein-bowl-recipe/