Gochujang Tofu Bowls

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.

Course Entree, Main Course

Cuisine Korean-Inspired

Prep Time 20

Cook Time 15

Total Time 35

Servings People

Calories 349kcal

Author Melissa Huggins

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

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

US Customary - Metric

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.

Notes

Skillet: If using stainless steel, heat the dry pan before adding oil. To test, add a drop of water. It should bead up and glide around the pan. If it dissipates, the pan isn’t hot enough yet. Add the oil, heat until shimmering, then add the tofu. This helps prevent sticking. If your pan is small, cook the tofu in batches to avoid crowding and yield better browning.

Nutrition