Spicy Gochujang Tofu Bowl (Vegan, Gluten Free)
If you want to turn a non-tofu lover into a believer, crumble it! This vegan Spicy Gochujang Tofu Bowl is packed with protein, veggies and tons of flavor!
Spicy Gochujang Tofu Bowl
Often the texture of tofu puts people off. When crumbled into ground beef-sized pieces, however, it becomes a perfect canvas for any flavor combination you desire — like with this Mexican-inspired take on tofu tacos with potatoes and poblanos. The raw cabbage and carrot salad perfectly complements the perfect seasoning in this Korean-inspired tofu bowl. For more meatless dinner ideas, try these Spicy Sriracha Tofu Rice Bowls and these Kung Pao Tofu if you want to cook more with tofu.
What is gochujang paste made of?
I love the sweet and spicy taste of Gochujang, a spicy Korean chili paste made from chili peppers, fermented soybeans, rice, and salt. Here it gives the tofu crumbs a sweet, spicy umami kick, which is balanced with a fresh mix of shredded cabbage and carrots dressed in a spicy sesame dressing. I added brown rice to round out the meal.
Gochujang Tofu Bowl Ingredients
- Tofu: I used extra firm tofu, but firm works too.
- Sauce: Gochujang, I am willow and rice vinegar
- Ginger: Grate a teaspoon of fresh ginger.
- Garlic: Finely chop two cloves of garlic.
- Coleslaw: Rice vinegar, sesame oil, honey, salt, tricolor coleslaw mix, spring onion
- Rice: You will need a cup of cooked brown rice.
- Lime wedges before serving
How do you squeeze water out of tofu?
You need to squeeze out all the liquid to make sure your tofu doesn’t get soggy or watery. Place the tofu on a plate lined with kitchen paper or tea towel. Cover it with another towel and place a heavy pan on top to squeeze out the excess water.
How to Make Tofu Bowls
- Prepare the tofu: After squeezing the moisture out of the tofu, crumble it into pieces the size of minced meat.
- Tofu Sauce: Beat the gochujang with soy sauce and a tablespoon of vinegar.
- Cook the Tofu: Add sesame oil to a large skillet over medium heat. Fry the garlic and ginger for 30 seconds and then add the tofu. Boil it for five minutes, pour in the gochujang sauce and cook for another five minutes.
- Salad: Mix all the ingredients for the coleslaw together.
- Serve: Divide the rice into two bowls and top with slaw, tofu, and scallions.
How to prepare
Store each tofu bowl in an airtight container in the refrigerator for 4 days. If you pack them for lunch, keep the tofu and rice in a container and microwave until warm. Transfer the slaw to another container and add to the bowl before eating.
Tofu Bowl Variations:
- Egg white: If you prefer meat, replace the tofu with ground chicken or turkey.
- What can I use instead of gochujang? Sriracha is a good alternative to gochujang.
- Rice: Feel free to use whatever you like for the base, such as quinoa, soba noodles, or rice noodles. If you’re on a low-carb diet, replace the rice with cauliflower rice or extra shredded vegetables.
- Salad: Feel free to make your own slaw with green and red cabbage and carrots if you don’t want to buy it ready-made.
- Vegetables: If you want more nutrition, add some broccoli, zucchini, or bell peppers.
More healthy bowl recipes you’ll love
Yield: 2 portions
Serving Size: 1 dish
- Place the tofu on a paper towel or a plate lined with a tea towel. Cover with another towel and place a heavy pan on top to squeeze out excess water from the tofu.
In a small bowl, crumble the tofu into small pieces (the size of ground beef) with your fingers. Put aside.
In a small bowl or measuring cup, whisk the Gochujang together with the soy sauce and 1 tablespoon vinegar.
Heat a large skillet over medium heat.
Add 1/2 tablespoon sesame oil, stirring to coat the bottom of the pan.
Add the garlic and ginger and cook for 30 seconds. Add the crumbled tofu and cook, stirring often, for 5 minutes, or until some pieces are just beginning to brown.
Add the gochujang sauce and mix to coat evenly. Cook for another 4-5 minutes, stirring often, until the pieces brown slightly on the edges.
Meanwhile, prepare the slaw: In a small mixing bowl, combine the remaining 2 tablespoons vinegar, 2 teaspoons sesame oil, and 1 teaspoon honey with 1/4 teaspoon salt. Beat to combine until smooth and combined. Add coleslaw mix and scallion whites and toss to coat evenly with dressing.
Divide the rice between 2 medium serving bowls.
Add 1 1/2 cups of slaw and 1 cup of tofu to each bowl. Top each with spring onion and serve immediately.
Last step:
Leave a review and let us know what you thought of this recipe! This helps our business thrive and continue to provide you with high quality recipes for free.
Portion: 1 dish, Calories: 473 kcal, Carbohydrates: 50 G, Egg white: 26 G, Fat: 19 G, Saturated fat: 2.5 G, Sodium: 942 mg, Fiber: 6 G, Sugar: 17 G