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!
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.
- 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.
Notes
If you have the time, I highly recommend freezing the tofu, then thawing and pressing. If you don't have the time to freeze and thaw the tofu, then I recommend using an extra-firm tofu or high-protein tofu for a firm texture.
Nutrition
Serving: 1servingCalories: 432kcalCarbohydrates: 54gProtein: 16gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 1413mgPotassium: 232mgFiber: 2gSugar: 11gVitamin A: 165IUVitamin C: 9mgCalcium: 209mgIron: 3mg