Spicy Vegan Gochujang Tofu Rice Bowls Recipe
This Spicy Vegan Gochujang Tofu Rice Bowl offers a vibrant combination of crispy baked tofu coated in a sweet and spicy gochujang sauce, paired with garlicky sautéed green beans and fluffy white rice. It’s a balanced, flavorful vegan meal perfect for a satisfying lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Korean-inspired
- Diet: Vegan
Ingredients
Scale
For the Tofu:
- 2 packages (350 g each) extra-firm tofu
- 1 tbsp cornstarch
- 1 tbsp low-sodium soy sauce
- 2 tsp olive oil
- Black pepper, to taste
For the Gochujang Sauce:
- 4 tbsp gochujang paste (64 g)
- 3 tbsp brown sugar or coconut sugar (38 g)
- 1/3 cup soy sauce (80 mL)
For the Green Beans:
- 450 g green beans, trimmed and washed (1 lb.)
- 2 tsp olive oil or sesame oil (10 g)
- 3 tbsp minced garlic (24 g)
- 1 tsp red pepper flakes
- Fresh cracked black pepper, to taste
- Salt, to taste
For Serving:
- 1 cup uncooked white rice (or about 3 cups cooked rice)
- Optional toppings: thinly sliced spring onion, sesame seeds
Instructions
- Cook the Rice: Prepare 1 cup uncooked white rice according to package instructions to yield about 3 cups cooked rice. Set aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for the tofu.
- Prepare the Tofu: Break the tofu into bite-sized pieces and place in a large bowl. Add cornstarch, 1 tbsp low-sodium soy sauce, 2 tsp olive oil, and black pepper. Toss with a spatula until all tofu pieces are evenly coated.
- Bake Tofu: Spread the tofu bites in an even layer on the prepared baking sheet. Bake for 25 minutes until tofu is firm and slightly crispy.
- Make Gochujang Sauce: Rinse out the bowl used for tofu and add gochujang paste, 3 tbsp brown or coconut sugar, and 1/3 cup soy sauce. Stir until fully combined. Set aside.
- Cook Green Beans: Bring a large pot with 3 liters of salted water to a boil. Add trimmed green beans and cook for 3 minutes. Drain and rinse under cold water to stop cooking.
- Sauté Green Beans: Heat oil in a skillet over medium-high heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the green beans and cook another 1-2 minutes. Season with black pepper, red pepper flakes, and a pinch of salt. Toss to coat and remove from heat.
- Combine Tofu and Sauce: Once tofu is baked, transfer it to the bowl with the gochujang sauce. Toss gently until tofu pieces are well coated with the sauce.
- Assemble Bowls: Divide the cooked rice evenly between 4 bowls. Top each bowl with the spicy gochujang tofu and sautéed green beans. Garnish with thinly sliced spring onions and sesame seeds if desired. Serve warm.
Notes
- For extra crispiness, press the tofu for at least 30 minutes before cooking to remove excess moisture.
- You can adjust the spice level by varying the amount of gochujang paste and red pepper flakes.
- Substitute white rice with brown rice or quinoa for a healthier option.
- If you don’t have cornstarch, potato starch or arrowroot powder can be used as alternatives.
- To keep the dish gluten-free, ensure your soy sauce is tamari or a gluten-free version.
Keywords: Gochujang tofu, vegan rice bowl, spicy tofu recipe, Korean-inspired vegan, baked tofu, healthy vegan meal
