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

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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.

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Questions

Do I have to press the tofu for Korean Tofu Rice Bowl?

Step 1 reads: "Pat 14 oz pressed, cut into cubes firm or extra-firm tofu dry thoroughly with paper towels." Yes, if you want it to brown. Step 1 squeezes out water that would otherwise steam the surface and dilute the sauce.

Is there a substitute for gochujang in Korean Tofu Rice Bowl?

The entry for Korean Tofu Rice Bowl calls for 2 tsp gochujang (Korean chili paste). In its place: Mix two parts sriracha or another chili paste with one part white miso and a pinch of sugar. It lands close on heat and body and a little short on fermented depth.

Can I use a different firmness of tofu instead of tofu in Korean Tofu Rice Bowl?

Go firmer, not softer. Extra-firm stands in for firm anywhere; anything softer breaks up when it is fried or stirred. Press it for 15 minutes either way. As written, the entry for Korean Tofu Rice Bowl uses 14 oz firm or extra-firm tofu, pressed, cut into cubes.

Is Korean Tofu Rice Bowl spicy?

Moderately. The heat in Korean Tofu Rice Bowl comes from 2 tsp gochujang (Korean chili paste). For a milder plate, start with half the gochujang and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Korean Tofu Rice Bowl gluten-free?

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

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