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Korean Tofu Rice Bowls

Korean Tofu Rice Bowls
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These Korean Tofu Rice Bowls are a flavorful and satisfying meal. The tofu is marinated and pan-fried, then served over rice with a variety of fresh vegetables and a delicious sauce.

Ingredients

Scale
  • 1 block (14 ounces) firm or extra-firm tofu, pressed and drained
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or agave nectar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon cornstarch
  • 2 cups cooked brown rice or white rice
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 1 cup kimchi
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds
  • For the sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or agave nectar
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced

Instructions

  1. Cut the pressed tofu into 1-inch cubes.
  2. In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 teaspoon ginger, and 1 clove minced garlic.
  3. Add the tofu cubes to the marinade and gently toss to coat. Let marinate for at least 15 minutes, or up to 30 minutes.
  4. Drain the tofu, reserving the marinade. Toss the tofu with 1 tablespoon cornstarch until lightly coated.
  5. Heat a large non-stick skillet over medium-high heat. Add the tofu in a single layer and cook for 3-4 minutes per side, until golden brown and slightly crispy.
  6. While the tofu cooks, prepare the sauce. In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon gochujang, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 teaspoon sesame oil, and 1 clove minced garlic.
  7. To assemble the bowls, divide the cooked rice among two bowls. Top with the cooked tofu, shredded carrots, sliced cucumber, and kimchi.
  8. Drizzle the prepared sauce over each bowl.
  9. Garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

  • Pressing the tofu is important for a firmer texture and better absorption of the marinade.
  • Adjust the amount of gochujang in the sauce to your preferred spice level.
  • Feel free to add other vegetables like spinach, bell peppers, or edamame.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/korean-tofu-rice-bowls/