Description
At its core, this recipe is a harmonious blend of textures and temperatures. The crispy gochujang tofu bowls consist of bite-sized cubes of extra-firm tofu that have been coated in cornstarch and pan-fried until they reach a state of golden perfection. These cubes are then tossed in a vibrant sauce made from gochujang, which is a savory, sweet, and spicy fermented condiment made from red chili powder, glutinous rice, fermented soybeans, and salt.
Ingredients
Crispy Tofu
1 block (14 oz / 400 g) extra-firm tofu, pressed & cubed
1 tbsp cornstarch
1 tbsp soy sauce (or tamari)
1 tbsp neutral oil (avocado, canola, etc.)
Gochujang Sauce
2 tbsp gochujang
1 tbsp soy sauce
1 tbsp maple syrup or honey
1 tsp rice vinegar
1 tsp sesame oil
1 small garlic clove, minced
Bowl Base & Toppings (mix and match)
Cooked rice (white, brown, or jasmine)
Cucumber, sliced
Carrots, shredded
Avocado, sliced
Scallions
Sesame seeds
Optional: sautéed spinach, edamame, pickled radish
Instructions
Prep the tofu
Pat tofu dry.
Toss cubes with soy sauce, oil, and cornstarch until lightly coated.
Crisp the tofu
Heat a nonstick pan over medium-high heat.
Cook tofu in a single layer, turning occasionally, for 8–10 minutes until golden and crispy on all sides.
(Air fryer option: 400°F / 200°C for 12–15 minutes, shaking halfway.)
Make the sauce
Whisk all gochujang sauce ingredients in a small bowl.
Glaze
Lower heat and add sauce to the pan with tofu.
Toss gently for 1–2 minutes until sticky and coated.
Assemble bowls
Add rice to bowls.
Top with crispy gochujang tofu and desired veggies.
Finish with scallions + sesame seeds.
Notes
These crispy gochujang tofu bowls are best enjoyed fresh, when the tofu is golden and sticky. Adjust the sauce to your spice preference and load up on your favorite veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: ~380 kcal
Keywords: korean spicy tofu bowls, gochujang glazed tofu, spicy tofu rice bowls, sticky korean tofu