Korean Tofu Rice Bowl

Name: Korean Tofu Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 14 oz firm or extra-firm tofu, pressed, cut into cubes; 2 cups cooked short-grain white or brown rice; 3 tbsp soy sauce; 2 tsp toasted sesame oil; 2 cloves garlic, minced; 1/2 tsp fresh ginger, grated; 2 tsp maple syrup or agave; 2 tsp gochujang (Korean chili paste); 2 tbsp vegetable oil; 2 scallions, sliced; 1 tsp toasted sesame seeds

A simple, nourishing breakfast bowl of pan-seared crispy tofu over steamed rice, sauced with a savory soy-sesame glaze and finished with a drizzle of gochujang for gentle heat. Ready in under 25 minutes.

25 minEasyServes 2320 cal/serving

KoreanBreakfastStovetopVeganDairy-FreeEgg-FreeLow-SodiumPork-Free

Ingredients

14 oz firm or extra-firm tofu, pressed, cut into cubes
2 cups cooked short-grain white or brown rice
3 tbsp soy sauce
2 tsp toasted sesame oil
2 cloves garlic, minced
1/2 tsp fresh ginger, grated
2 tsp maple syrup or agave
2 tsp gochujang (Korean chili paste)
2 tbsp vegetable oil
2 scallions, sliced
1 tsp toasted sesame seeds

Instructions

1

Pat 14 oz pressed, cut into cubes firm or extra-firm tofu dry thoroughly with paper towels. This step is essential for achieving crispy edges.
2

In a small bowl, whisk together 3 tbsp soy sauce, 2 tsp toasted sesame oil, 2 cloves minced garlic, 1/2 tsp grated fresh ginger, 2 tsp maple syrup or agave, and 2 tsp gochujang (Korean chili paste) to make the glaze. Set aside.
3

Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add the tofu cubes in a single layer. Cook undisturbed for 3 to 4 minutes until the bottoms are golden and crispy. Flip and cook another 3 minutes on the second side.
4

Reduce heat to medium-low. Pour the glaze over the tofu. Toss gently and cook for 1 to 2 more minutes until the sauce coats the tofu and reduces slightly.
5

Divide 2 cups cooked short-grain white or brown rice between two bowls. Spoon the glazed tofu and any sauce from the pan over the rice.
6

Garnish with 2 sliced scallions and 1 tsp toasted sesame seeds. Serve immediately.

Questions

Can I make Korean Tofu Rice Bowl gluten-free?

Yes. The gluten in this entry is 3 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Korean Tofu Rice Bowl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Korean Tofu Rice Bowl?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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