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Bowl with rice, tofu, broccolini, kimchi, carrots and gochujang sauce.

Tofu Rice Bowl with Gochujang Sauce

Lean on gochujang, a pre-made spicy Korean pepper paste, to make this sweet/salty gochujang sauce!
Course Dinner, Lunch
Cuisine Asian, Korean
Keyword broccolini, brown rice, carrots, egg-free, fish sauce, gochujang, kimchi, nut-free, rice, rice bowl, sesame oil, soy sauce, tofu, vegetables
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 287 kcal

Ingredients

Gochujang Sauce

  • 2 T gochujang
  • 2 tsp soy sauce
  • 2 T sesame oil
  • 1 T + 1 tsp rice wine vinegar

Tofu Rice Bowl

  • 2 blocks tofu drained, cubed and salted
  • 4 carrots peeled and chopped
  • 1/2 lb broccoli or broccolini trimmed
  • 2 cloves garlic minced
  • 1 T minced ginger
  • 2 cups hot cooked rice
  • 1/2 cup kimchi chopped

Instructions

Gochujang Sauce

  1. Mix everything together. Add water until it's thin enough to drizzle.

Tofu Rice Bowl

  1. In a non-stick skillet over medium-high heat, heat some oil. Add half of the tofu in a single layer; cook on the first side until golden brown and crispy, about 5-10 minutes. Flip to an uncooked side, then repeat for all sides. I'd recommend cooking at least 4 sides, but you can pan-fry all 6 sides if you're patient enough. Move the tofu to another container.
  2. Place the same skillet back over medium heat, and add a little more oil. Add the carrots and 1/4 cup of water, then cover. Cook for 10-15 minutes or until fork-tender, then uncover. Saute until any excess water evaporates and the carrots start to sear a little. Remove from heat.
  3. Place the same skillet back over medium heat, and add a little more oil. Add the broccolini, garlic and ginger; cook for 10-15 minutes, or until crisp-tender.
  4. Divide the rice between 4 bowls. Top with the tofu, carrots, broccoli and kimchi. Drizzle the gochujang sauce on top and serve.