Korean Tofu Rice Bowl
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.
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
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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.
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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.
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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.
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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.
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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.
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6
Garnish with 2 sliced scallions and 1 tsp toasted sesame seeds. Serve immediately.