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!

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

Korean gochujang tofu bites on a bed of rice with broccoli.

When I shared these gochujang 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, and the rice bowls take less than 10 minutes to make, thanks to Minute® Instant White Rice and blanching the broccoli, which takes minutes. All in all, this meal deserves a spot on your weeknight and weekend rotation. It’s 100% in alignment with spending less time cooking so you can slow down, relax, and enjoy the process and the meal.

Why Make Gochujang Tofu Rice Bowls

  • All-in-one. These gochujang tofu rice bowls are a complete meal in one with protein, veggies, and starch.
  • Bold Korean flavors. Gochujang is a fiery red chili paste with so much flavour. Made into a sauce, it wraps the tofu in sticky, spicy goodness. You’ll find gochugaro chili flakes in my kimchi ramen and Korean cucumber salad recipes.
  • Meal prep-friendly. This recipe is ideal for prepping in advance. Keep the rice, gochujang tofu, and broccoli airtight in the fridge to reheat for quick lunches.

Notes on the Ingredients

Ingredients for 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. I’ve 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.
  • Minced garlic and 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 as well. 
  • Agave – Maple syrup also works well, too. 
  • Ketchup – For added sweetness and viscosity. Tomato paste is a good alternative.
  • Rice wine vinegar – To help thin out the sauce. You could also use water here. 
  • Cornstarch – To coat the tofu, which helps to crisp it up. 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. I season the tofu with black pepper.
  • Soy sauce – Soy sauce is used twice here, in the gochujang sauce and to lightly marinate the tofu. 

How to Make Tofu Rice Bowls Step-By-Step

These are the steps to prepare the components for these rice bowls and how to assemble them. I love to do this on a Sunday afternoon, so these bowls are ready to eat during the week.

Make the Rice and Gochujang Tofu

A spatula stirring Minute Rice in a pot of water.
Combine rice and water.
Overhead view of cooked Minute Rice in a pot next to a box of rice.
Prep according the package directions.
  • Cook the rice. Prepare Minute® Instant White Rice according to the directions on the packaging.
Seasonings added to tofu chunks in a bowl.
Combine the tofu and seasonings.
Chunks of seasoned tofu in a bowl.
Toss to coat.
  • Season the 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 combine.
Crispy tofu in a skillet.
Cook the tofu.
Gochujang sauce in a measuring cup.
Make the gochujang sauce.
  • Crisp the tofu. Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and place it aside for now.
  • Make the sauce. In a small bowl, whisk together all the gochujang sauce ingredients: 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 with gochujang sauce in a skillet.
Simmer the sauce, then toss to coat.
Gochujang tofu with sauce, sesame seeds and green onions in a skillet.
Finish and set aside.
  • Simmer, then combine. Add the gochujang sauce to the same pan you used to cook the tofu. Bring to a boil, then reduce the heat to low and let it cook until nice and sticky, about 5 full minutes. Return the crispy tofu to the pan, stir to coat, then remove from the heat.

Cook the Broccoli

  • Cook the broccoli. If you’re including broccoli in your bowls, in another pan, add a few tablespoons of water. Bring to a steady simmer over medium-high heat, add the broccoli florets, and cover. Allow the florets to steam and blanch for 2 minutes. Remove the broccoli from the heat, and drain the excess liquid. 

Put Together the Bowls

  • Start with the rice. Add over ½ cup rice per bowl (or as much as desired).
  • Add the tofu and veggies. Add ¼ of the tofu and some of the broccoli over the rice. Since the tofu makes so much extra sauce, feel free to drizzle it over the broccoli and the rice.
  • Serve. Top with sesame seeds and chopped scallions, serve and enjoy!
Overhead view of a Gochujang tofu rice bowl with broccoli next to a box of Minute Rice.

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Korean gochujang 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, spicy gochujang 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, cut in half for a less sweet sauce
  • 4 tablespoons ketchup, cut in half for a less sweet sauce
  • 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