East Asian · 35 min · Easy · 4 servings

Gochujang Tofu Rice Bowl

Name: Gochujang Tofu Rice Bowl
Total time: 35 min
Yield: 4 servings
Ingredients: 2 blocks firm tofu, pressed and cubed; 3 tbsp gochujang; 2 tbsp soy sauce; 2 tbsp maple syrup; 1 tbsp sesame oil; 1½ cups rice; 1 cucumber, sliced; 4 scallions, sliced; 2 tsp sesame seeds; 2½ cups water, for the rice

Tofu roasted until firm and coated in a sweet-hot gochujang glaze, over rice with quick cucumber. Sticky, spicy and mostly hands-off.

~520 cal per serving — Calories are approximate, per serving — a guide only.

nut-free

Plan it:

Method

1
Roast the tofu plain
⏱ 20 min
Heat the oven to 475°F conventional (220°C fan). Toss the tofu cubes with the sesame oil on a lined tray and roast for 20 minutes, turning once, until firm and golden at the corners. Roast it PLAIN — glaze it now and the sugar burns before the tofu firms.
2
Cook the rice
⏱ 17 min
Meanwhile rinse the rice and cook it in a pot with the water for the rice: bring to a boil, cover, turn to low for 12 minutes, then leave covered off the heat for 5.
3
Glaze
Whisk the gochujang, soy sauce and maple syrup in a bowl. Add the hot roasted tofu and turn until every cube is coated — the residual heat is enough to set the glaze without cooking it.
4
Build the bowls
Spoon the rice into bowls, pile the glazed tofu on top, and add the cucumber, scallions and sesame seeds.

Notes

Glazing after roasting rather than before is the whole technique: gochujang and maple both contain sugar and will scorch at 475°F (220°C fan). Press the tofu if you have time — less water means a firmer cube.

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Method

Roast the tofu plain

Cook the rice

Glaze

Build the bowls

Notes