Korean-Inspired Gochujang Tofu Rice Bowls

Tofu rice bowl with vegetables and sauce
Tofu rice bowl with vegetables and sauce

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

Instructions

  1. Cook the rice according to the package directions.
  2. Press the tofu dry and cut it into bite-size cubes. Mix gochujang with soy sauce, a little sweetener and a splash of water to make a sauce.
  3. Pan-sear the tofu in a little oil until golden on several sides.
  4. Pour in the sauce and toss until the tofu is coated and the sauce clings. Add a splash of water if it becomes too thick.
  5. Serve the tofu over rice with the vegetables listed in the ingredients and finish with sesame seeds or scallions if available.

Watch the Recipe Video Here

Watch: Korean-Inspired Gochujang Tofu Rice Bowls recipe video

Ingredients

  • 400 g firm tofu, pressed and cubed
  • 2 cups cooked rice
  • 2 tablespoons gochujang
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 garlic clove, minced
  • 1 teaspoon sesame oil
  • 1 cucumber, sliced
  • 2 scallions, sliced
  • Sesame seeds, optional

Instructions

  1. Pat tofu dry and cut into bite-size cubes; cook rice if needed.
  2. Mix gochujang, soy sauce, honey, garlic, sesame oil and a splash of water.
  3. Pan-sear tofu in a little oil until golden on several sides.
  4. Pour in the sauce and toss until the tofu is coated and glossy.
  5. Serve over rice with cucumber and scallions; sprinkle with sesame seeds if desired.

Check ingredient labels for allergens. Follow safe food-handling practices and verify meat or seafood is safely cooked before serving.

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Korean Gochujang Tofu (Crispy and Saucy) — Jessica in the Kitchen

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Prep: 15 min

Cook: 20 min

Total: 35 min

Yield: 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

Instructions

  1. Cook rice according to package instructions.
  2. Cut tofu into bite-sized cubes and pat dry. Toss with cornflour until lightly coated.
  3. Heat oil in a non-stick skillet over medium-high heat. Cook tofu for 8–10 minutes, turning until golden on several sides.
  4. 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.
  5. Serve tofu over rice with cucumber and spring onion. Add optional sesame seeds.