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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

Spicy Pan-Fried Tofu Rice Bowl

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
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 436 kcal



  • 14 ounces extra-firm tofu drained, cut into 8 pieces
  • 2 cloves  garlic
  • 1/4 cup soy sauce
  • 1 tablespoon hot chili paste ie sambal oelek
  • 1/4 cup coarsely chopped cilantro or whatever herbs you like
  • 1" knob peeled ginger coarsely chopped


  • 1/2 cup cornstarch
  • 2 cups short-grain rice cooked
  • 4 large eggs cooked however you like
  • 1 cup kimchi chopped
  • 1/4 cup fresh herbs: cilantro, basil, green onions, mint, etc
  • 1/4 cup roasted peanuts walnuts or almonds work in a pinch
  • 2 tablespoons toasted sesame seeds



  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.


  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.