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    Home » Recipes » Rice

    Spicy Pan-Fried Tofu Rice Bowl

    Feb 19, 2017 · 4 Comments

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    can weeks be made solely made of weekends? i went to san diego this past weekend, and the day trip was filled with burritos, hot fudge sundaes and good company. i'm already looking forward to next weekend: one of my good friends is coming down, and we've already planned out (actually tho; there's a whole google doc with time breakdowns and everything) all the food and pretty places we're going to.

    so in prep for that kind of overindulgence, this spicy pan-fried tofu rice bowl is just the thing. tofu is one of my staples; i'm essentially vegetarian at school since i only eat meat when i go out (i don't like touching/cooking raw meat, and i'm not a huge fan of meat anyways. with the major exception of everything at kbbq).

    between the tofu (pan-fried similar to the way it is in this soba stirfry) and an optional egg on top, there's plenty of protein.

    kimchi and all of its macrobiotic properties can help clean out your stomach. it's hearty and healthy but all of that would be for naught if it didn't taste good.

    i feel like spicy pan-fried tofu rice bowl doesn't do the dish complete justice. if i had my way, there'd be 15 different descriptors tacked on, talking about all the ingredients in it because they're all delicious. but i won't, so here goes.

    the tofu and kimchi add that spicy, savory quality. there's plenty of herbs for freshness (i like mint, basil and scallions/green onions, but cilantro, thai basil, etc would be delicious too). nuts and the sesame seeds in the furikake add a bit of crunch and toastiness.

    more vegetables would certainly be welcome here, too: maybe some sauteed zucchini or broccoli or cauliflower. might i also suggest the addition of pickled daikon? my family would have revolted (i have a jar of the homemade stuff that they find a little fragrant), but maybe your family is more open-minded.

    There's plenty of crunchy, tangy kimchi and fresh herbs in this spicy pan-fried tofu rice bowl. #tofu #ricebowl #kimchi #eggs

    0 from 0 votes
    This spicy pan-fried tofu rice bowl has everything you could ever want: crispy tofu, crunchy kimchi, runny eggs and fresh herbs. #tofu #ricebowl #kimchi #eggs
    Print
    Spicy Pan-Fried Tofu Rice Bowl
    Prep Time
    30 mins
    Cook Time
    30 mins
    Total Time
    1 hr
     
    This spicy pan-fried tofu rice bowl features marinated and pan-fried tofu, crunchy kimchi, runny egg yolk and plenty of herbs for a hearty, satisfying entree.
    Course: Dinner, Lunch, Main Course
    Cuisine: Asian, Korean
    Keyword: chili paste, cilantro, dairy-free, eggs, garlic, ginger, kimchi, nut-free, peanuts, rice, rice bowl, sesame seeds, soy sauce, tofu, vegetarian
    Servings: 4 people
    Calories: 436 kcal
    Ingredients
    Tofu
    • 14 ounces extra-firm tofu drained, cut into 8 pieces
    • 2 cloves  garlic
    • ¼ cup soy sauce
    • 1 tablespoon hot chili paste ie sambal oelek
    • ¼ cup coarsely chopped cilantro or whatever herbs you like
    • 1" knob peeled ginger coarsely chopped
    Assembly
    • ½ cup cornstarch
    • 2 cups short-grain rice cooked
    • 4 large eggs cooked however you like
    • 1 cup kimchi chopped
    • ¼ cup fresh herbs: cilantro, basil, green onions, mint, etc
    • ¼ cup roasted peanuts walnuts or almonds work in a pinch
    • 2 tablespoons toasted sesame seeds
    Instructions
    Tofu
    1. Place the tofu on a rimmed baking sheet layered with paper towels; top with several more paper towels and press gently to squeeze out liquid. Transfer tofu to a shallow dish.
    2. Blend everything else until smooth and paste-like. Pour over tofu and turn to coat. Chill 2-12 hours. Alternatively, if you don't have time to marinate the tofu (or if you want the tofu to be super crispy), I recommend pan-frying the tofu in only cornstarch and then drizzling the marinade on top afterwards. If you coat the tofu in the sauce then immediately try to dredge it in the cornstarch, the sauce comes off of the tofu and slides into the cornstarch.
    Assembly
    1. Heat a thin layer of oil in a large skillet over medium heat.

    2. Place cornstarch in a shallow bowl. Working in batches, remove tofu from marinade (do not scrape it off) and toss in cornstarch; shake off excess. Working in batches, pan-fry tofu, turning occasionally, until golden brown, about 5 minutes. Transfer to a paper towel-lined plate; let drain.

    3. Divide rice among bowls. Make a small well in the center of each and nestle and egg inside. Top with tofu, then kimchi, herbs, peanuts and sesame seeds. Serve immediately for maximum crispiness.
    Recipe Notes

    Adapted slightly from World Street Kitchen (Minneapolis) via Bon Appetit, April 2015.

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    Reader Interactions

    Comments

    1. Ruby & Cake says

      February 19, 2017 at 11:17 pm

      Yummmm this has made me sad though because I can't eat tofu or soy products 🙁 I might substitute it with fried cauliflower instead. Your trip down to San Diego sounds soooo delicious.

      Reply
      • Heather says

        February 22, 2017 at 7:52 am

        i bet fried cauliflower would be delicious! let me know how that goes if you try it (: san diego was so tasty just from the two places i went to that i already know i need to go back (my list of places to try is already pretty long, oops).

        Reply
    2. Leo Tat says

      March 04, 2017 at 6:25 am

      We made a similar dish with tofu two days ago. It's delicious when dipped in chili sauce. And kimchi does go well with it.

      Reply
      • Heather says

        March 04, 2017 at 8:52 am

        dipped in chili sauce sounds tasty, too! my personal favorite is chili garlic sauce (because it's more garlicky than make your mouth suffer for days spicy), but i bet any would be good 😊

        Reply

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