Crispy Gochujang Tofu Bowls

These gochujang tofu bowls feature perfectly crispy tofu tossed in a spicy gochujang sauce and piled high over fluffy rice with pickled vegetables and kimchi.

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These gochujang tofu bowls feature perfectly crispy tofu tossed in a spicy gochujang sauce and piled high over fluffy rice with pickled vegetables and kimchi.

Prep Time 40

Cook Time 10

Total Time 50

Servings servings

Calories 239kcal

Ingredients

Quick Pickled Carrots and Cucumber

1 cup water
1 cup apple cider vinegar
1 tablespoon honey
1 teaspoon kosher salt
2 small carrots, peeled into ribbons
1 small cucumber, peeled into ribbons
3 (1-inch) peeled slices fresh ginger

Crispy Gochujang Tofu

1 brick (12 oz) extra-firm tofu, pressed for 30-60 min and cut into 1/2-in cubes
1/4 cup cornstarch
Kosher salt and pepper
3 tablespoons vegetable oil
1/4 cup gochujang
2 medium cloves garlic, minced
1/4 cup honey
2 tablespoons light brown sugar
2 tablespoons rice wine vinegar
1/4 cup low-sodium soy sauce
1 bunch green onions, cut into 1-inch pieces
Steamed rice, kimchi, and sesame seeds for serving

Instructions

Quick Pickled Carrots and Cucumber

Whisk water, apple cider vinegar, honey, and salt in a large jar or container until honey is dissolved. Add carrot, cucumber, and ginger submerging in the liquid. Screw lid on jar or container and allow to sit 30-60 minutes at room temperature (or refrigerate overnight).

Crispy Gochujang Tofu

In a medium bowl, toss tofu with cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly combined.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and sear on all sides several minutes until crispy. Drain on paper towels.
In a medium bowl, whisk gochujang, garlic, honey, brown sugar, vinegar, and soy sauce until smooth.
Pour sauce into same pan used for tofu and bring to a simmer over medium-high heat, stirring occasionally until thickened and bubbly. Fold in tofu and green onions until tofu is evenly coated and green onion is wilted. Season tofu with salt and pepper to taste if needed.
Assemble bowls by spooning rice into serving bowls and topping with gochujang tofu, pickled carrots and cucumber, kimchi, and sesame seeds. Serve bowls immediately and enjoy!

Notes

Storing Instructions

Store tofu in refrigerator up to 6 days.

Nutrition