Description
A flavorful Korean-inspired gochujang tofu rice bowl with crispy tofu, steamed rice, sautéed vegetables, and spicy-sweet sauce.
Ingredients
1 block firm tofu, pressed and cubed
2 tablespoons cornstarch
2 tablespoons sesame oil, divided
2 tablespoons gochujang paste
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
2 garlic cloves, minced
2 cups cooked jasmine or short-grain rice
1 cup carrots, julienned
1 cup zucchini, sliced
1 cup baby spinach
2 scallions, thinly sliced
1 tablespoon sesame seeds
1 fried egg (optional, for serving)
Instructions
Press tofu for 20 minutes and cut into cubes
Toss tofu with cornstarch, salt, and soy sauce
Pan-fry tofu in sesame oil until golden and crisp
Whisk together gochujang, soy sauce, rice vinegar, honey, garlic, and sesame oil for sauce
Toss tofu in sauce until evenly coated
Quickly sauté carrots and zucchini until crisp-tender; steam spinach separately
Assemble bowls by layering rice, vegetables, and tofu
Top with sesame seeds, scallions, and optional fried egg before serving
Notes
For a vegan version, use maple syrup instead of honey and skip the egg.
Air fryer or oven-bake the tofu for a lighter variation.
Add kimchi, avocado, or sriracha mayo for extra flavor twists.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-fry and sauté
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: ~480
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg (without egg) / 185mg (with egg)
Keywords: gochujang tofu rice bowl, Korean tofu rice bowl, spicy tofu rice bowl, gochujang rice recipe