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Gochujang Tofu Bowls Recipe

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3.8 from 40 reviews

These vibrant Gochujang Tofu Bowls combine crispy, golden tofu coated in a spicy-sweet gochujang glaze served over fluffy basmati rice and steamed greens. Bursting with bold Korean flavors and fresh garnishes like spring onions and sesame seeds, this plant-based dish is perfect for a nutritious and satisfying weeknight meal.

Ingredients

For the Tofu Marinade and Coating

  • 1 block (450g/15.8oz) extra firm tofu
  • 1 heaped tbsp cornflour

For the Gochujang Sauce

  • 2 tbsp gochujang paste
  • 2 tbsp maple syrup
  • 1 tbsp soy sauce (or tamari if gluten-free)
  • 1 tbsp tomato ketchup
  • 1 tbsp rice wine vinegar
  • 1 tbsp water
  • 1 tsp brown sugar
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • Juice of half a lime

To Serve

  • 3 spring onions, sliced
  • Fresh coriander leaves
  • Sesame seeds
  • Basmati rice, cooked
  • Broccoli or other green vegetables, steamed

Instructions

  1. Prepare the Tofu: Drain and press the extra firm tofu to remove excess moisture. Cut it into cubes or slices as preferred. Toss the tofu pieces in cornflour until evenly coated to help achieve a crispy outer layer when cooked.
  2. Make the Gochujang Sauce: In a bowl, whisk together gochujang paste, maple syrup, soy sauce, tomato ketchup, rice wine vinegar, water, brown sugar, minced garlic, grated ginger, and lime juice until smooth and well combined.
  3. Cook the Tofu: Heat a non-stick skillet or frying pan over medium-high heat with a little oil. Add the cornflour-coated tofu pieces and fry them for about 3-4 minutes per side until golden brown and crispy. Remove the tofu from the pan and set aside.
  4. Glaze the Tofu: In the same pan, reduce heat to medium and pour in the prepared gochujang sauce. Let it simmer gently for 1-2 minutes until slightly thickened, then return the cooked tofu to the pan. Toss the tofu in the sauce to coat evenly, heating for another minute until glazed.
  5. Prepare the Bowls: Assemble the bowls by spooning cooked basmati rice into serving dishes. Add steamed broccoli or your choice of green vegetables alongside the tofu coated in spicy gochujang glaze.
  6. Garnish and Serve: Sprinkle sliced spring onions, fresh coriander leaves, and sesame seeds over the top for added flavor and texture. Serve immediately while warm.

Notes

  • Pressing the tofu thoroughly before cooking is crucial to achieve a firm and crispy texture.
  • Gochujang paste is a Korean spicy red chili paste; it can be found in most Asian grocery stores or online.
  • Adjust the spice level by reducing or increasing the amount of gochujang paste based on your heat preference.
  • To make this dish gluten-free, use tamari instead of regular soy sauce.
  • Leftover bowls can be refrigerated for up to 3 days and reheated gently on the stove or microwave.

Find it online: https://familydinnercooking.com/gochujang-tofu-bowls-recipe/