This Korean Tofu Rice Bowl combines crispy, flavorful tofu with a bright, tangy cucumber salad for a vibrant plant-based meal.
Packed with protein, fiber, and healthy fats, it’s naturally low in saturated fat and gluten-free.
Quick to prepare and full of bold flavors, this bowl is perfect for easy weeknight dinners, meal prep, or a satisfying lunch.
Korean Tofu Rice Bowls
Equipment
- Large skillet or nonstick frying pan (1)
- Medium mixing bowl (1)
- Small mixing bowl (1)
- Cutting board – 1
- Chef’s knife (1)
- Colander – 1
- Measuring Cups and Spoons
Ingredients
For the Rice:
- 2 –3 cups cooked jasmine rice
Crispy Korean Tofu:
- 8 oz firm or extra-firm tofu
- 3 tbsp cornstarch or potato starch
- 1 –2 tbsp gochujang paste
- 1 tbsp soy sauce or low-sodium tamari
- 1 tbsp maple syrup
- Salt and black pepper to taste
- 1 –2 tbsp vegetable oil for frying
Korean Cucumber Salad (Oi Muchim):
- 2 cups cucumber sliced into rounds or half-moons
- 1 tsp salt
- 1 tsp soy sauce or low-sodium tamari
- 3 tbsp rice wine vinegar
- 1 tbsp sugar honey, or maple syrup
- 1 tbsp toasted sesame oil
- 1 scallion thinly sliced
- ½ –1 tsp gochugaru Korean chili flakes
Optional Toppings:
- Kimchi
- Toasted sesame seeds
- Fresh cilantro
- Additional sliced vegetables carrot, cabbage, avocado, sprouts
Instructions
- Prepare the Rice: Begin by cooking your rice if you haven’t already. Use jasmine, short-grain, or your preferred rice variety. Rinse ½–¾ cup per serving under cold water until the water runs clear to remove excess starch. Cook according to package instructions, either on the stovetop or in a rice cooker. Fluff with a fork when done and keep warm while you prepare the tofu and cucumber salad.
- Press and Cut the Tofu: Remove the tofu from its package and drain any liquid. Wrap the tofu block in a clean kitchen towel or several layers of paper towels and gently press to remove excess moisture. This ensures a crispier texture when frying. Break or cut the tofu into roughly one-inch pieces. You can keep them slightly irregular for more crispy edges or cube them neatly if you prefer uniformity.
- Prepare the Tofu Sauce: In a small bowl, whisk together 1–2 tablespoons of gochujang paste, 1 tablespoon soy sauce (or gluten-free tamari), and 1 tablespoon maple syrup. Taste and adjust the heat and sweetness according to your preference. This mixture will coat the tofu, giving it a rich, umami-packed flavor with a subtle sweetness and moderate spiciness.
- Season and Coat the Tofu: Lightly season the tofu pieces with salt and freshly ground black pepper. Sprinkle 3 tablespoons of cornstarch (or potato starch) evenly over the tofu. Gently toss the pieces in a bowl or by hand, making sure each piece is fully coated. The starch layer helps create a golden, crispy crust while locking in flavor.
- Heat the Pan for Frying: Place a large skillet or nonstick frying pan over medium-high heat and allow it to warm for 2–3 minutes. Add 1–2 tablespoons of neutral oil, such as vegetable, canola, or sunflower oil, and swirl to coat the bottom. The pan should be hot enough that the tofu sizzles when added but not smoking.
- Fry the Tofu to Crisp Perfection: Carefully arrange the tofu in a single layer in the pan. Leave the pieces undisturbed for about 5 minutes to allow a golden crust to form. Resist the urge to stir or move the tofu too soon. Flip the pieces over gently and cook for another 4–5 minutes until all sides are golden brown. For extra crispiness, stir occasionally to ensure even browning on all edges.
- Coat Tofu with Sauce: Once the tofu is golden and crispy, remove the pan from heat. Either transfer the tofu to a mixing bowl or keep it in the pan, then pour the prepared gochujang sauce over the tofu. Toss gently to coat each piece evenly, making sure the sauce clings to the crispy edges without making it soggy. Set aside while you prepare the cucumber salad.
- Salt the Cucumbers: Place the sliced cucumbers in a colander and sprinkle evenly with 1 teaspoon of salt. Toss lightly and let them sit for 20–30 minutes. This step draws out excess water, reducing sogginess and helping the cucumbers stay crisp. If you’re short on time, you can skip this step, but the salad will have a firmer texture if salted.
- Make the Korean Cucumber Dressing: In a medium bowl, combine 1 teaspoon soy sauce or tamari, 3 tablespoons rice wine vinegar, 1 tablespoon sugar or honey, 1 tablespoon toasted sesame oil, 1 thinly sliced scallion, and ½–1 teaspoon gochugaru chili flakes. Whisk until smooth and well-blended, balancing sweet, tangy, and spicy flavors.
- Prepare the Cucumber Salad: Rinse the salted cucumbers under cold water to remove excess salt. Pat them dry thoroughly with a kitchen towel. Add half of the dressing to the cucumbers and toss gently to coat evenly. Reserve the remaining dressing to drizzle over the rice bowls later for extra flavor.
- Assemble the Rice Bowls: Divide the cooked rice evenly among four bowls. Arrange the crispy gochujang tofu on top of the rice. Add the dressed cucumber salad alongside the tofu. If desired, include optional toppings such as kimchi, sliced avocado, shredded carrots, sprouts, or lightly sautéed vegetables.
- Garnish and Serve: Sprinkle toasted sesame seeds and fresh cilantro over the bowls for an aromatic finish. Drizzle any reserved cucumber dressing over the rice for added tang and flavor. Serve immediately while the tofu is crispy and the rice is warm. Enjoy this vibrant, satisfying, plant-based Korean-inspired bowl for a wholesome and flavor-packed meal.
Notes
- Press tofu thoroughly to remove excess moisture for extra crispiness.
- Toss tofu in cornstarch or potato starch before frying for a golden crust.
- Adjust gochujang paste according to your preferred spice level; sriracha or garlic chili paste works as a substitute.
- Salting cucumbers helps keep the salad crisp and reduces excess water, but it can be skipped for convenience.
- Use a large skillet and avoid overcrowding the tofu to ensure even browning.
- The recipe is naturally vegan, gluten-free, high in protein, and fiber-rich.
- Store rice, tofu, and cucumber salad separately for easy meal prep and longer freshness.
- Add optional toppings like kimchi, avocado, or sprouts to enhance flavor, texture, and nutrition.
Chef’s Secrets for Crispy Tofu
Achieving perfectly crispy tofu begins with proper preparation.
Pressing the tofu to remove moisture is key—less water equals better browning.
Tossing the tofu in starch creates a delicate crust that crisps beautifully when fried.
Avoid overcrowding the pan, as this can create steam and prevent crisping.
Using a slightly irregular cut increases surface area, so each bite absorbs more of the gochujang sauce.
Finally, toss the tofu in the sauce off-heat to maintain its crisp texture while coating it in flavor.
Serving Suggestions to Elevate Bowls
This dish shines when served with a variety of toppings and sides.
Pair with steamed jasmine rice or brown rice for extra fiber.
Add a side of kimchi or quick pickled vegetables for tang and probiotics.
Garnish with fresh herbs like cilantro, sliced scallions, or a sprinkle of sesame seeds for texture and aroma.
For a heartier meal, include lightly sautéed vegetables such as bell peppers, broccoli, or spinach.
Serve with extra gochugaru chili flakes or sauce on the side for those who love a spicy kick.
Storage Tips for Best Results
Store leftover tofu, cucumber salad, and rice separately in airtight containers in the refrigerator for up to 3–4 days.
Tofu can be reheated in a skillet over medium heat or in an air fryer to retain crispiness; avoid microwaving, as it may become soggy.
The cucumber salad should be added fresh before serving to maintain its crunch.
Rice can be gently reheated with a sprinkle of water to restore moisture.
Prepping components ahead of time makes assembling bowls during the week quick and stress-free.
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes! Simply use gluten-free tamari instead of soy sauce, and check that your gochujang paste is labeled gluten-free. Most modern gochujang brands offer a gluten-free version.
2. How can I make the tofu extra crispy?
Press the tofu thoroughly to remove excess moisture, coat it evenly in cornstarch or potato starch, and avoid overcrowding the pan while frying. Medium-high heat is ideal for a golden crust.
3. Can I prepare this dish ahead of time?
Absolutely! Cook the rice, tofu, and cucumber salad separately. Store in airtight containers in the fridge and assemble just before serving to preserve freshness and texture.
4. What can I substitute for gochujang paste?
If gochujang is unavailable, sriracha or garlic chili paste mixed with a little maple syrup or honey works well. Adjust spice levels to your taste.
5. Can I make this recipe oil-free or lower in fat?
You can bake the tofu instead of frying it. Coat the tofu with a thin layer of oil or cooking spray and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
The texture will be slightly different but still flavorful and satisfying.
