Korean Gochujang Crispy Tofu Rice Bowl
Gochujang-glazed crispy tofu over short-grain rice with vegan kimchi, cucumbers and sesame spinach.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- 4 bowls
- Protein
- ~20 gestimate per serving
This is the tofu version of our Korean Gochujang Glazed Chicken Bowl: crisp tofu takes the gochujang glaze in place of chicken. Check that your kimchi is vegan; most traditional kimchi contains fish sauce or shrimp.
Why this recipe works
Maple syrup keeps the glaze vegan and balances the gochujang heat.
Ingredient notes
About 20 grams of protein per bowl (an estimate).
Common mistakes
- Burning the glaze.
- Using non-vegan kimchi in a vegan bowl.
What to serve with it
Scallions or a fried egg (not vegan).
Meal prep
Keep kimchi and cucumbers separate.
More bowls like this
Cooking tips
Lower the heat before adding the glaze. Squeeze the spinach well.
Swaps and variations
Use chicken (see our Korean Gochujang Glazed Chicken Bowl). Use brown rice.
Storing and reheating
Refrigerate within 2 hours for up to 4 days.
Recipe
Korean Gochujang Crispy Tofu Rice Bowl
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- 4 bowls
- Protein
- ~20 g
Ingredients
You’ll need: nonstick skillet; medium saucepan with lid; small pot
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 15 minutes; rest 10 minutes.
-
Blanch the spinach 30 seconds, rinse cold, squeeze dry and toss with the sesame oil and seeds.
-
Toss the tofu with the cornstarch and fry in the oil in a nonstick skillet over medium-high heat 8 to 10 minutes until golden.
-
Whisk the gochujang, maple syrup, soy sauce and vinegar. Lower the heat, add to the tofu and toss 1 minute.
-
Divide rice among 4 bowls with tofu, spinach, cucumber and kimchi.
Questions
Is gochujang vegan?
Usually; check the label.
Is it spicy?
Medium.
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