Description
This Korean Tofu Bowl is a vibrant, plant-based meal packed with crispy tofu, savory-sweet gochujang glaze, rice, and fresh veggies. It’s a perfect vegetarian alternative to Korean BBQ bowls—hearty, flavorful, and ideal for lunch or dinner.
Ingredients
Units
Scale
- For the tofu
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tbsp cornstarch
- 1 tbsp vegetable oil or sesame oil
- Pinch of salt
- For the glaze
- 1 1/2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp water
- For the bowl
- 2 cups cooked rice (white, brown, or jasmine)
- 1/2 cup shredded carrots
- 1/2 cup cucumber, sliced or julienned
- 1/2 avocado, sliced (optional)
- 1/4 cup kimchi (optional, check for vegetarian version)
- Green onions and sesame seeds, for garnish
Instructions
- Press tofu for 15–20 minutes to remove excess moisture. Cut into 1-inch cubes.
- Toss tofu cubes with cornstarch and a pinch of salt. Heat oil in a non-stick skillet over medium heat and pan-fry tofu until crispy and golden on all sides.
- In a small bowl, whisk together gochujang, soy sauce, maple syrup, vinegar, sesame oil, and water. Pour over tofu and stir to coat. Cook for 2–3 minutes until glaze thickens and clings to tofu.
- In serving bowls, add a layer of warm rice, top with glazed tofu, and arrange vegetables and avocado around the bowl.
- Garnish with green onions and sesame seeds. Serve warm or at room temperature.
Notes
- Use cauliflower rice for a low-carb option.
- Swap avocado with sautéed spinach or bean sprouts for a more traditional Korean feel.
- Tofu can also be baked or air fried for extra crispiness.
Nutrition
- Calories: 420
- Sugar: 8g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg
