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If you should turn a non-tofu lover right into a believer, crumble it up! This vegan Spicy Gochujang Tofu Bowl is loaded with protein, veggies, and tons of flavor!
Spicy Gochujang Tofu Bowl
Often, the feel of tofu turns people away. Nonetheless, when crumbled into ground meat-sized pieces, it becomes an ideal canvas for any flavor combo you desire – like with this Mexican-inspired version of Tofu Tacos with Potatoes and Poblanos. The raw cabbage and carrot slaw perfectly complements the spice perfect on this Korean-inspired tofu bowl. More meatless dinner ideas, try these Spicy Sriracha Tofu Rice Bowls and this Kung Pao Tofu for those who’re interested by cooking more with tofu.
What’s gochujang paste product of?
I really like the sweet and spicy flavor of Gochujang, a spicy Korean chili paste product of chili peppers, fermented soybeans, rice, and salt. Here it gives the tofu crumbles a sweet, spicy, umami kick, which is balanced out with a fresh mixture of shredded cabbage and carrots wearing a tangy sesame dressing. I added brown rice to round out the meal.
Gochujang Tofu Bowl Ingredients
- Tofu: I used extra firm tofu, but firm will work too.
- Sauce: Gochujang, soy sauce, and rice vinegar
- Ginger: Grate a teaspoon of fresh ginger.
- Garlic: Mince two cloves of garlic.
- Coleslaw: Rice vinegar, sesame oil, honey, salt, tricolor coleslaw mix, scallions
- Rice: You’ll need one cup of cooked brown rice.
- Lime Wedges for serving
How do you squeeze water from tofu?
You could squeeze out all of the liquid to make sure your tofu isn’t soggy or watery. Place the tofu on a plate lined with a paper towel or tea towel. Cover it with one other towel, and place a heavy pan on top to press out the surplus water.
The way to Make Tofu Bowls
- Prep the Tofu: After pressing out the liquid from the tofu, crumble it into pieces the scale of ground meat.
- Tofu Sauce: Whisk the gochujang with soy sauce and a tablespoon of vinegar.
- Cook the Tofu: Add sesame oil to a big skillet set on medium-high heat. Sauté the garlic and ginger for 30 seconds, after which add the tofu. Cook it for five minutes, pour within the gochujang sauce, and cook for one more five minutes.
- Slaw: Mix all of the coleslaw ingredients together.
- Serve: Divide the rice into two bowls, and top them with slaw, tofu, and scallions.
The way to Meal Prep
Store each tofu bowl in an airtight container 4 days within the refrigerator. When you’re packing them for lunch, store the tofu and rice in a single container and microwave until warm. Put the slaw in one other container and add to the bowl before eating.
Tofu Bowl Variations:
- Protein: When you prefer meat, sub the tofu for ground chicken or turkey.
- What can I take advantage of as a substitute of gochujang? Sriracha is a very good substitute for gochujang.
- Rice: Be at liberty to make use of whatever you would like for the bottom, like quinoa, soba noodles, or rice noodles. When you are eating low-carb, swap the rice for cauliflower rice or extra shredded veggies.
- Slaw: Be at liberty to make your personal slaw with green and red cabbage and carrots for those who don’t need to buy it premade.
- Vegetables: When you want more nutrition, add some broccoli, zucchini, or bell pepper.
More Healthy Bowl Recipes You’ll Love
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Yield: 2 servings
Serving Size: 1 bowl
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Place tofu on a paper towel or tea towel lined plate. Cover with one other towel and place a heavy pan on top to press out excess water from tofu.
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Crumble the tofu into small bowl together with your fingers into small (ground meat-size) pieces. Put aside.
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In a small bowl or measuring cup, whisk together the Gochujang with the soy sauce and 1 tablespoon vinegar.
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Heat a big skillet over medium high heat.
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Add 1/2 tablespoon of the sesame oil, swirling to coat the underside of the pan.
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Add the garlic and ginger and sauté for 30 seconds. Add the crumbled tofu and cook, stirring often, for five minutes, or until a few of the pieces just begin to brown.
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Add the gochujang sauce and blend to evenly coat. Cook a further 4-5 minutes, stirring often, until the pieces brown a little bit on the sides.
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Meanwhile, prepare the slaw: In a small mixing bowl, mix the remaining 2 tablespoons vinegar, 2 teaspoons sesame oil and 1 teaspoon honey with 1/4 teaspoon salt. Whisk to mix until smooth and combined. Add the coleslaw mix and scallion whites and toss to evenly coat with dressing.
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Divide the rice into 2 medium serving bowls.
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Add 1 1/2 cups slaw and 1 cup tofu to every bowl. Top each with scallion greens and serve immediately.
Last Step:
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Serving: 1 bowl, Calories: 473 kcal, Carbohydrates: 50 g, Protein: 26 g, Fat: 19 g, Saturated Fat: 2.5 g, Sodium: 942 mg, Fiber: 6 g, Sugar: 17 g