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These Gochujang Tofu Bowls are packed with bold flavor and satisfying textures, featuring crispy tofu tossed in a sticky-sweet gochujang sauce, served with brown rice and a fresh cucumber salad.
When I'm craving something bold and spicy, I instantly think of these gochujang tofu bowls. Crispy tofu, a really good sticky sauce, hearty rice, and fresh cucumbers on the side just work so well together.
The deep flavor comes from gochujang, a Korean fermented chili paste with a savory, slightly sweet heat. It works especially well with crispy tofu since the sauce clings to all those edges and adds so much flavor.
I love how simple this bowl is, but it's easy to switch things up with additions like shelled edamame, quick-pickled red onions, snow peas, kimchi, or crispy shallots. And if you're into sticky, saucy dishes like this, you might also like my kung pao tofu or sticky sesame cauliflower. Both are favorites around here!
Ingredients needed for Gochujang Tofu
- Super-firm tofu: Crisps best and holds sauce well. Extra-firm works too, just press it for 15 to 20 minutes first.
- Cornstarch: Helps the tofu crisp up. Arrowroot or potato starch works too.
- Neutral oil: Avocado, canola, or grapeseed all work well.
- Gochujang: It brings heat, sweetness, and savory depth. Look for it in Asian markets or many major grocery stores.
- Soy sauce: Use tamari for gluten-free or coconut aminos for a milder option.
- Maple syrup: Balances the heat and rounds out the sauce. Brown sugar or agave works as a substitute.
- Rice vinegar: Apple cider vinegar can be used instead.
- Toasted sesame oil: Adds a nutty finish. Leave it out if you don't have it.
- Garlic: Fresh is best, but garlic paste, or ½ teaspoon garlic powder will work.
- Ground ginger: Fresh ginger works here, about 2 teaspoons.
- English cucumber: Persian cucumbers work well, too.
- Green onions: Chives can work in a pinch.
- Rice: Brown rice makes it hearty, but Jasmine rice, short-grain rice, or quinoa all work well here.
- Sesame seeds: Optional, but great for a little crunch and extra sesame flavor.
How to make Gochujang Tofu Bowls
- In a medium bowl, combine the cucumber slices with the white parts of green onion, vinegar, salt, maple syrup, and sesame oil.
- Toss and set the cucumbers aside. *Tip: To save time, prep the cucumbers while the tofu is cooking.
- Place the torn tofu in a bowl, then toss with the salt. Sprinkle with cornstarch, one tablespoon at a time, and toss to coat.
- Heat oil in a skillet over medium-high heat, then add the tofu in a single layer. Cook until golden and crisp on most sides, flipping occasionally.
- To a small/medium bowl, add the gochujang sauce ingredients and whisk until combined.
- Reduce the heat, add the gochujang sauce to the skillet, and toss the tofu gently until evenly coated.
- Cook for a few minutes until the sauce thickens and becomes glossy.
FAQs
Rewarm tofu in a skillet rather than a microwave for the best texture. Cook over medium heat for 5-6 minutes, adding a splash of oil to the pan. You can also add a splash of water or broth to slightly loosen the sauce.
The tofu is best served fresh, but you can prep the sauce up to 5 days in advance and keep it refrigerated in an airtight container. Slice the cucumbers the same day, but dress shortly before serving to preserve crunch. The rice can be made in advance and rewarmed on the stove or in the microwave.
Try roasted peanuts or cashews, chili crisp, or finely shredded cabbage for extra texture and layers.
More tofu recipes to love
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Recipe
Gochujang Tofu Bowls
Ingredients
For Serving
- 3 to 4 cups cooked brown or white rice (cook while prepping ingredients)
- Toasted sesame seeds (*optional)
Tofu
- 1 (16-ounce) block super-firm tofu (vacuum-packed), drained and patted dry
- ¾ teaspoon sea salt
- 3 tablespoons cornstarch
- 2-3 tablespoons neutral oil (avocado, sunflower, vegetable, etc.)
Gochujang sauce
- 3 tablespoons gochujang
- 2 tablespoons soy sauce (I used low-sodium)
- 2 tablespoons maple syrup (Sub brown sugar or agave)
- 1 tablespoon rice vinegar (Use ½ tablespoon more for a tangier sauce)
- 2 teaspoons toasted sesame oil
- 2 cloves garlic , grated
- ½ teaspoon ground ginger
- 3 tablespoons water
Cucumber Salad
- 1 English cucumber , thinly sliced
- 4 green onions , thinly sliced, white and green parts separated
- 1 ½ tablespoons rice vinegar
- 1 teaspoon maple syrup or agave
- 1 teaspoon toasted sesame oil
- ½ teaspoon sea salt
Recommended Equipment
- 1 Large 12-Inch Skillet , Stainless, non-stick, or cast iron (*see note)
- 3 Mixing Bowls (1 small and 2 mediums or large)
- 1 Medium Pot (for cooking rice)
- Tongs Or a thin, sturdy spatula
Instructions
- Cook the rice according to package directions and keep warm while preparing the tofu and cucumber salad (*Start the rice first before prepping so it's ready in time).
- Tear the tofu into bite-sized, irregular pieces and place in a medium bowl, then toss with the salt. Working one tablespoon at a time, sprinkle the cornstarch on top and toss well to coat. (*Alternatively, use a container with a lid and shake gently.)
- Heat the oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook until crisp and golden on several sides, about 8 to 10 minutes total. Let the tofu cook undisturbed for a few minutes on each side before turning, giving it time to brown and naturally release from the pan's surface.
- While the tofu cooks, add the gochujang sauce ingredients to a small bowl and whisk until well-combined (gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ground ginger, water).
- In another medium bowl, combine the sliced cucumbers with the white parts of green onion, rice vinegar, salt, maple syrup, and toasted sesame oil. Toss and set aside to lightly marinate while the tofu finishes cooking (* You can clean and reuse the same bowl used for the tofu if preferred.)
- Reduce the heat under the tofu to medium. Pour the gochujang sauce into the skillet and toss the tofu gently until evenly coated. Cook for 1 to 2 minutes until the sauce thickens and becomes glossy and sticky.
- Divide the brown rice among bowls. Top with the gochujang tofu and spoon over any extra sauce from the pan. Serve the cucumber salad alongside and finish with the reserved green onion tops and sesame seeds, if using.
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