Craving a flavorful and satisfying meal that's both quick to make and packed with vibrant Korean flavors? Look no further than this Gochujang Tofu Rice Bowl! This recipe delivers a delicious punch of savory spice thanks to the rich, fermented gochujang paste, balanced by the satisfying texture of pan-fried tofu and a medley of fresh vegetables. It's a complete and healthy meal, perfect for a busy weeknight or a weekend lunch. The beautiful colors and aromas alone will transport you to a bustling Korean street food market.
This vibrant rice bowl is surprisingly easy to assemble, and the customizable nature of the recipe allows you to adapt it to your taste and available ingredients. Whether you prefer a fiery kick or a milder flavor profile, we've got you covered. Ready to create your own delicious Gochujang Tofu Rice Bowl? Let's dive into the simple step-by-step instructions!
Tools Needed
- Large pan
- Small container
- Steamer basket
- Pot
- Mixing bowl
- Ziploc bag (optional)
- Hair dryer (optional)
Ingredients
- Tofu
- Garlic: 5 cloves
- Green Onion
- Ginger: small knob
- Chili Pepper
- Hot Rice: 1 bowl
- Gochujang (Korean Chili Paste): 2 tablespoons
- Korean Chili Pepper Flakes: 1 tablespoon
- Soy Sauce: 1 tablespoon
- Oyster Sauce: 1 tablespoon
- Chicken Bouillon Powder: 1 teaspoon
- Sugar: 1 tablespoon
- Corn Syrup: 1 tablespoon
- Mirin: 2 tablespoons
- Black Pepper
- Water: ½ cup
- Cornstarch: ½ cup + extra for coating
- Broccoli: 3 cups
- Sesame Oil: 1 tablespoon + ½ tablespoon
- Sesame Seeds: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauce
- Separate green onion whites and greens; chop whites, reserve greens for garnish. Smash and finely chop garlic. Finely chop ginger.
- Slice chili peppers (optional).
- Press tofu to remove excess water (or pat dry). Cut into cubes.
- Combine gochujang, chili flakes, soy sauce, oyster sauce, bouillon powder, sugar, corn syrup, mirin, black pepper, water, and cornstarch. Mix well.
- Coat tofu cubes in cornstarch (or potato starch).
- Steam broccoli until tender-crisp, then shock in ice water.
- Combine steamed broccoli with minced garlic, soy sauce, sesame oil, sesame seeds, and salt.
Step 2. Cook the Tofu and Sauce
- Fry tofu until golden brown and crispy.
- Sauté garlic, green onion whites, and ginger in a pan. Add gochujang sauce and simmer until thickened.
- Add fried tofu to the sauce and coat evenly. Finish with sesame oil.
Step 3. Make the Broccoli Salad
- Steam broccoli until tender-crisp, then shock in ice water.
- Combine steamed broccoli with minced garlic, soy sauce, sesame oil, sesame seeds, and salt.
Step 4. Assemble the Rice Bowl
- Add rice, tofu mixture, broccoli salad, green onions, chili peppers (optional), and sesame seeds.
Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe
Tips
- For crispier tofu, press it to remove excess water and let it sit for 30 minutes.
- You can use a hairdryer to speed up the tofu pressing process.
- Potato starch is better than cornstarch for extra crispy tofu, but cornstarch works too.
Nutrition
- N/A
FAQs
1. Can I use firm or extra-firm tofu instead of silken?
Yes! Firm or extra-firm tofu will hold its shape better during cooking and provide a more substantial texture in the bowl.
2. What can I substitute for gochujang if I don't have any?
While gochujang provides the unique flavor, you can try a blend of chili paste (gochugaru), soy sauce, brown sugar, and rice vinegar for a similar savory-spicy profile. It won't be exactly the same, but it will offer a spicy kick.
3. Can I make this ahead of time?
Yes! Prepare the tofu and vegetables ahead of time and store them separately in the refrigerator. Assemble the bowls just before serving to prevent the rice from becoming soggy.
This Gochujang Tofu Rice Bowl is a testament to the simple elegance of Korean cuisine, offering a burst of flavor in every bite. With its customizable ingredients and quick preparation time, it's a recipe you'll return to again and again. Enjoy the delicious journey into the vibrant world of Korean flavors!