Korean Tofu Rice Bowls
A flavorful Korean-inspired rice bowl featuring crispy gochujang tofu, refreshing cucumber salad, and optional kimchi. High in plant-based protein, fiber, and healthy fats, this vegan and gluten-free dish is quick, satisfying, and perfect for everyday meals or meal prep.
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.
