Korean Gochujang Tofu Bowl

Crispy pan-fried tofu simmered in a savory, slightly spicy gochujang sauce with tender vegetables, served over steamed rice. A flavorful and satisfying plant-based meal.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 6
• Cuisine: Korean
• Difficulty: Medium
• Cost: $1.38/serving

Dietary

• Vegetarian
• Dairy-Free
• Egg-Free
• High-Protein
• Pescatarian

Tags

• stir-fry
• sauté
• healthy
• savory
• tangy
• budget-friendly

Ingredients

• 1 tablespoon sesame oil
• 1 extra-firm tofu (14 ounce block, pressed, diced)
• 1 tablespoon olive oil
• 1 cup mushroom (sliced)
• 1 zucchini (medium, diced)
• 2 clove garlic (minced)
• 0.25 cup gochujang
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 0.5 cup vegetable broth
• 2 cup white rice (cooked)
• 2 tablespoon green onion (sliced)
• 1 teaspoon sesame seed

Instructions

1. Press tofu for at least 15-20 minutes to remove excess water. Dice into 1/2-inch cubes. In a small bowl, whisk together 1/4 cup of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of brown sugar (if using), and 1/2 cup of vegetable broth to create the sauce.
2. Heat 1 tablespoon of olive oil and 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the diced tofu and pan-fry for 5-7 minutes, turning occasionally, until golden brown and slightly crispy. Remove tofu from skillet and set aside.
3. Add 1 cup of sliced mushrooms, 1 medium diced zucchini, and 2 minced garlic cloves to the same skillet. Sauté for 3-5 minutes until vegetables are tender-crisp. Return the cooked tofu to the skillet.
4. Pour the prepared gochujang sauce over the tofu and vegetables. Stir to coat and simmer for 2-3 minutes, allowing the sauce to thicken slightly. Serve immediately over 2 cups of cooked white rice. Garnish with sliced green onions and sesame seeds, if using.
5. To puree, allow the dish to cool slightly. Blend a portion of the tofu and vegetable mixture with the sauce using an immersion blender or a regular blender until smooth. Serve the pureed mixture over rice, or stir it back into the remaining whole dish for a partially smoothed texture.

Notes

If you prefer less heat, reduce the amount of gochujang. For a gluten-free option, ensure soy sauce is certified gluten-free.

Nutrition (per serving)

• Calories: 350
• Protein: 22 g
• Carbohydrates: 45 g
• Fat: 11 g
• Fiber: 5 g
• Sodium: 950 mg
• Saturated Fat: 1.5 g
• Sugar: 7 g