Korean (Gochujang) Tofu Rice Bowls

korean tofu bites on a bed of rice with broccoli

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!

Course Dinner

Cuisine korean

Prep Time 25

Total Time 25

Servings

Calories 377

Author Jessica Hylton

Ingredients

2 cups Minute® Instant White Rice

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!

Video

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!

Nutrition

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