This Korean-inspired tofu bowl uses gochujang for a sweet, savoury and spicy glaze. It is an adaptation for home kitchens; choose a gochujang whose ingredients fit your dietary needs.
Prep: 15 minutes · Cook: 20 minutes · Serves: 2
Ingredients
- 300 g firm tofu, drained and pressed
- 150 g uncooked rice
- 1 tbsp cornflour
- 1 tbsp neutral oil
- 1 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- 2 tbsp water
- 1 small cucumber, sliced
- 2 spring onions, sliced
- 1 tsp sesame seeds, optional
Method
- Cook rice according to package instructions.
- Cut tofu into bite-sized cubes and pat dry. Toss with cornflour until lightly coated.
- Heat oil in a non-stick skillet over medium-high heat. Cook tofu for 8–10 minutes, turning until golden on several sides.
- Whisk gochujang, soy sauce, maple syrup or honey, vinegar and water. Reduce heat to medium-low, add sauce and toss tofu for 1–2 minutes until coated.
- Serve tofu over rice with cucumber and spring onion. Add optional sesame seeds.
Allergen note: Soy is present in tofu and soy sauce; sesame may be present in toppings, and some gochujang contains wheat. Check all labels. Use maple syrup for a vegan version.
Food safety and storage
Refrigerate leftovers within 2 hours in shallow, covered containers. Use refrigerated leftovers within 3–4 days and reheat to 74°C (165°F) throughout before serving. Discard perishable food left at room temperature for more than 2 hours (or 1 hour above 32°C/90°F).
Cooked-rice safety
If serving with rice, cool cooked rice as quickly as possible, ideally within 1 hour. Refrigerate promptly, use within 24 hours, and reheat only once until steaming hot throughout. Do not leave cooked rice cooling at room temperature.