Spicy Gochujang Crispy Tofu Bowls
These Korean-inspired, Spicy Gochujang Tofu Rice Bowls are so incredibly flavorful and a delicious weeknight dinner. If you love spicy food, then you’ll love this meal!
Ever since trying gochujang last year, my spicy gochujang noodles have been on repeat as a quick weeknight dinner for my husband and me. Slurpy, sauce and perfectly spicy– I can’t believe it’s taken me this long to discover gochujang.
So I knew I wanted to create more recipes with it! These spicy gochujang tofu rice bowls are packed with so much flavor and texture—chewy white rice plus crispy tofu nuggets covered in a spicy sauce. Then we top the entire thing with spicy mayo, scallions, cilantro, and toasted sesame seeds.
If you love spice, you are going to love this recipe. I can’t wait for you to try it! Details below, or scroll down to the bottom for the full recipe card.
Why We Love This Recipe
It’s no secret that we love spicy food in my house, and these rice bowls are it! It also comes together rather quickly.
For weeknight dinners, I have my tofu thawed and pressed in the fridge so it’s ready to go as soon as I’m ready to cook. I also use my grain cooker to have the rice warm.
If you want to do a quick prep, you can also make the sauce ahead of time, along with the spicy mayo. On busy weeknights, I like to get a little meal prep done during breakfast so I can quickly cook in minutes. That usually means making the sauces ahead of time and then just storing in the fridge until I’m ready to cook.
Ingredients for Spicy Gochujang Tofu
- Firm tofu
- Garlic
- Ginger
- Soy sauce
- Gochujang Paste
- Maple Syrup
The maple syrup is needed to balance the heat of the gochujang. If you want to use honey or even agave, you could do that. Of course, regular sugar will also work but I like the maple syrup because it adds more liquid to the sauce to cover the tofu.
How to Freeze Tofu
I highly recommend freezing the tofu first and then thawing it. You can do this by just throwing the tofu in the freezer in the package and then placing it in the fridge in the morning. That’s what I do for ease. I typically buy 3-4 packages of tofu at a time, then add 1-2 into the freezer as soon as I come home from the store.
When I know I want to make this, I’ll remove the frozen tofu and then place it in the fridge. While you prep the sauce, press the tofu and then tear it into nugget-size pieces. Cubing it will work, but the texture is much better if you tear it.
How to Make
Prep the Tofu
Remove the tofu from the freezer and thaw. Press the tofu, drain the excess liquid, and then tear it into nugget-size pieces.
Make the sauce
Whisk together the garlic, ginger, soy sauce, gochujang, and maple syrup. Set aside.
Cook the Tofu
Heat the olive oil in a pan, add the tofu and cook until crispy. Add the sauce and cook until warmed through.
Make the Spicy Mayo
Whisk together the spicy mayou,
Assemble
Add the tofu to the rice and drizzle with spicy mayo sauce, scallions, sesame seeds and cilantro.
Tips for Success
You’ll want to get gochujang paste and not sauce for this recipe. It does have a nice kick to it, so if you are more sensitive to spice, then you’ll want to cut down the amount of the paste that you use. If you reduce, then you may need to reduce the maple syrup and soy sauce as well so it tastes balanced.
This recipe is easily gluten-free by using tamari instead of soy sauce. For a vegan version, just ensure that you are using a vegan mayo.
Frequently Asked Questions
Make sure to use gochujang paste and not gochujang sauce. I find this at Trader Joe’s, but many grocery stores carry it now. I’ve even found it at Target!
For the meatiest texture, I highly recommend using tofu that’s been frozen and then thawed. However, if you don’t have the time to freeze the tofu, then I recommend using a high protein tofu, like Hodo.
I enjoy this with just rice, sesame seeds, cilantro, and green onions (scallions). However, you can also make this tofu and enjoy it as a sandwich wrap or as nuggets. If I have it, I also like adding in some kimchi and avocado.
More Plant-Based Bowl Recipes:
- Peanut Tofu Buddha Bowl
- Vegan Tempeh Taco Bowl
- Sheet Pan Ranch Bowl
- Spicy Chickpea, Broccoli and Potato Bowls
- Lentil Harissa Salad Bowls
- Pico de Gallo Bowls
If you make this gochujang tofu recipe, make sure to leave a rating and a comment. Your feedback helps other readers, and seeing you make my recipes makes my day!
Spicy Gochujang Crispy Tofu Bowls
Equipment
Ingredients
- 1 package firm tofu, ideally frozen and then defrosted
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 1/3 cup + 1 tablespoon low-sodium soy sauce
- 3 tablespoons gochujang paste
- 3 tablespoons maple syrup
- 1 tablespoon oil
- 3 cups cooked rice
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped cilantro
- 2 tablespoons sesame seeds, toasted
Sriracha Mayo
- 3 tablespoons mayo of choice
- 2 tablespoons sriracha
- 2 teaspoons low sodium soy sauce
Instructions
- Whisk together the garlic, ginger, soy sauce, gochujang and maple syrup in a small bowl and set aside.
- Crumble the tofu into bite-size, nugget pieces. You can also cube it, but the craggy edges make for a meatier texture.
- Heat the olive oil in a large skillet over medium heat. Add the tofu and cook until lightly crisp, about 8-10 minutes. Add the gochujang sauce to the tofu and toss to combine. Cook for 5 minutes, until sauce thickens.
- Stir together the ingredients for the spicy mayo.Â
- Assemble! Divide the rice among 4 bowls and top with the tofu. Drizzle with the spicy mayo and garnish with sesame seeds, cilantro and thinly sliced scallions.Â