Name: Spicy Gochujang Tofu Bowl Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean-Inspired
Ingredients: 14 ounces extra-firm tofu, pressed and cubed; 2 tablespoons cornstarch; 2 tablespoons vegetable oil; 3 tablespoons gochujang paste; 1 tablespoon soy sauce; 1 tablespoon maple syrup or honey; 1 tablespoon rice vinegar; 2 teaspoons sesame oil; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 2 cups cooked jasmine rice; 1 cup shredded carrots; 1 cucumber, sliced; 1 cup steamed broccoli; 2 green onions, sliced; 1 tablespoon sesame seeds

Description

A bold and comforting tofu rice bowl featuring crispy tofu coated in a spicy-sweet gochujang sauce, served with jasmine rice and fresh vegetables for a balanced and satisfying meal.

Ingredients

14 ounces extra-firm tofu, pressed and cubed
2 tablespoons cornstarch
2 tablespoons vegetable oil
3 tablespoons gochujang paste
1 tablespoon soy sauce
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 cups cooked jasmine rice
1 cup shredded carrots
1 cucumber, sliced
1 cup steamed broccoli
2 green onions, sliced
1 tablespoon sesame seeds

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Instructions

Press the tofu for about 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
Toss the tofu cubes with cornstarch until evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat and cook the tofu for 8–10 minutes, turning occasionally until golden and crispy on all sides.
In a small bowl, whisk together the gochujang paste, soy sauce, maple syrup or honey, rice vinegar, sesame oil, garlic, and ginger.
Pour the sauce into the skillet with the crispy tofu and stir for 2–3 minutes until the tofu is fully coated and glossy.
Divide the cooked jasmine rice between serving bowls and arrange the carrots, cucumber, and broccoli around the rice.
Spoon the spicy tofu over the bowls and garnish with green onions and sesame seeds before serving.

Notes

Use extra-firm tofu for the crispiest texture.
For a milder version, reduce the gochujang and add more maple syrup or honey.
The tofu can be baked at 425°F for about 25 minutes instead of pan-frying.
Customize the bowl with avocado, kimchi, shredded cabbage, or a fried egg.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 8g
Sodium: 780mg
Fat: 17g
Saturated Fat: 2.5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 5g
Protein: 18g
Cholesterol: 0mg