These Korean (Gochujang) Tofu Rice Bowls are a quick, incredibly flavorful, make-ahead dish! It’s one of my most requested recipes, and perfect for weeknight dinners. Enjoy this sweet, savory and spicy tofu recipe!

korean tofu bites on a bed of rice with broccoli

This blog post is sponsored by Minute Rice! Thanks for supporting the brands that support Jessica in the Kitchen! All thoughts and opinions are my own!

When I shared these tofu bites for our anniversary on my Instagram stories, it quickly became one of my most requested recipes! These bites are sweet, spicy, crunchy and so flavorful that special occasion or not, you’re going to want to whip them up. 

They actually don’t take long to make at all – the sauce takes about 2 minutes to make, and the rice bowls take less than 10 minutes to make thanks to the use of Minute® Instant White Rice and a 2 minute broccoli blanching process. All in all, this meal deserves a spot on your weeknight and weekend rotation, and is 100% in alignment with spending less time cooking so you can slow down, relax and enjoy the process and the meal! 

Notes on the Ingredients

ingredients for making korean tofu rice bowls

Minute® Instant White Rice – before I even get into the tofu bites, I loved using Minute®  Instant Rice here! The process is as simple as boiling your water, adding in your rice, then letting it sit until the water is absorbed. I love starting with the rice making process because it is so easy and convenient to do, and allows me to put the rest of my focus on preparing the tofu and the sauce. My husband has been buying Minute® Instant White Rice for years, and I finally understand why – and have fallen in love with it too! You get the perfect portion/amount each time and I could make this in my sleep at this point!

gochujang – also known as red chili paste, gochujang is one of my favourite fermented foods. Please use only 1 tablespoon if you can’t handle spicy food, at 

minced garlic & ginger– you want this really finely minced to help break down the garlic so there isn’t a sharp bite. I recommend using a mincer, or if doing it by hand, chopping and then pressing/spreading the garlic with your knife to help break it down. 

sugar – you can use any dry/granulated sugar here. I love using brown or cane sugar but organic white sugar (to ensure it’s vegan) works here too! 

agave – maple syrup also works too 

ketchup – for added sweetness and viscosity. 

Rice wine vinegar – to help thin out the sauce – you could also use water here 

cornstarch – to coat the tofu to help with the crisping up of it. Cornstarch draws out excess liquid too, so I wouldn’t skip it. 

sea salt – my preferred salt. Do not use a lot as you’re also adding soy sauce in the seasoning as well as in the sauce. 

black pepper – for seasoning the tofu. 

soy sauce – soy sauce is used twice here, in the gochujang sauce and to lightly marinade. 

How to Make Tofu Rice Bowls – Step by Step

boiling water
measuring cup filled with dry rice over boiling water
spatula in a pot of rice
cooked Minute Rice with Minute Rice box

Prepare Minute® Instant White Rice according to directions of the packaging.

torn tofu on a plate
tofu with seasonings on top
tofu with seasonings mixed it

In a medium-sized bowl place the pressed and torn tofu. Add in the soy sauce and toss to coat. Add in the sea salt, black pepper, and cornstarch, and toss to thoroughly combine.

crisped up tofu in a pan
ingredients to make gochujang sauce in a glass measuring cup
tofu with sauce on top

Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and place aside for now.

In a small bowl, whisk together all the gochujang sauce ingredients – the gochujang, minced garlic, sugar, soy sauce, agave, ketchup and rice wine vinegar. Taste and adjust ingredients if desired. If you started with just the 1 tablespoon of gochujang, taste to see if you can add more depending on the spice level.

tofu covered in sauce
tofu with sauce, sesame seeds and green onions

Add the gochujang sauce into the same pan the tofu was in. Bring to a boil, then reduce heat to low and let it cook until nice and sticky, about 5 full minutes. Add back in the crispy tofu, stir together completely to coat, then remove from heat.

If adding broccoli: in another pan, and add a few tablespoons of water into the pan. Bring to a steady simmer over medium high heat and add in the broccoli florets and cover. Allow to steam for about 2 minutes to essentially blanch the broccoli. Remove from heat, drain excess liquid. 

Put together your rice bowls:

Add over ½ cup rice per bowl (or as much as desired) some of the minute rice, ¼ of the tofu and some of the broccoli. Since the tofu makes so much extra sauce, feel free to drizzle it over the broccoli and the rice. Top with sesame seeds and chopped scallions, serve and enjoy!

tofu bowls with a box of minute rice in the corner

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korean tofu bites on a bed of rice with broccoli

Korean (Gochujang) Tofu Rice Bowls

Servings: 4
Prep Time: 25 minutes
Total Time: 25 minutes
These Korean (Gochujang) Tofu Rice Bowls are a quick, incredibly flavorful, make-ahead dish! It's one of my most requested recipes, and perfect for weeknight dinners. Enjoy this sweet, savory and spicy tofu recipe!
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Ingredients

Korean tofu

  • 3 tablespoons gochujang, please use only 1 tablespoon if you can't handle spicy food
  • 1 tablespoon minced garlic
  • ½ tablespoon minced ginger
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 3 tablespoons agave
  • 4 tablespoons ketchup
  • 2 tablespoons Rice wine vinegar

For the crispy tofu

  • 1 lb block extra firm tofu, pressed for at least 30 minutes and torn into 1 inch pieces
  • 1 teaspoon soy sauce
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons oil

For the broccoli:

  • 2-3 heads broccoli, cut into florets
  • chopped scallions and sesame seeds for garnish

Instructions 

Minute® Instant White Rice

  • Prepare Minute® Instant White Rice according to directions of the packaging.

For the Crispy Tofu

  • In a medium-sized bowl place the pressed and torn tofu. Add in the soy sauce and toss to coat. Add in the sea salt, black pepper, and cornstarch, and toss to thoroughly combine.
  • Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and place aside for now.
  • In a small bowl, whisk together all the gochujang sauce ingredients – the gochujang, minced garlic, ginger, sugar, soy sauce, agave, ketchup and rice wine vinegar. Taste and adjust ingredients if desired. If you started with just the 1 tablespoon of gochujang, taste to see if you can add more depending on the spice level.
  • Add the gochujang sauce into the same pan the tofu was in. Bring to a boil, then reduce heat to low and let it cook until nice and sticky, about 5 full minutes. Add back in the crispy tofu, stir together completely to coat, then remove from heat.
  • If adding broccoli: in another pan, and add a few tablespoons of water into the pan. Bring to a steady simmer over medium high heat and add in the broccoli florets and cover. Allow to steam for about 2 minutes to essentially blanch the broccoli. Remove from heat, drain excess liquid.

Put together your rice bowls:

  • Add over ½ cup rice per bowl (or as much as desired) some of the minute rice, ¼ of the tofu and some of the broccoli. Since the tofu makes so much extra sauce, feel free to drizzle it over the broccoli and the rice. Top with sesame seeds and chopped scallions, serve and enjoy!

Notes

Thanks to my friend Shakti (and recipe reader!) for suggesting the ginger addition to the Gochujang tofu! I tested it with ginger and loved it enough to add it in! 
Calories: 377kcal, Carbohydrates: 54g, Protein: 14g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Sodium: 877mg, Potassium: 154mg, Fiber: 2g, Sugar: 22g, Vitamin A: 102IU, Vitamin C: 3mg, Calcium: 162mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: korean
Course: Dinner
Author: Jessica Hylton