Name: Crispy Gochujang-Glazed Tofu Bowls
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 (14-16 oz) block firm tofu, drained and pressed; 3 tbsp cornstarch; 1/2 tsp kosher salt; 2 tbsp neutral oil (such as canola or grapeseed); 2 tbsp gochujang (Korean chili paste); 1 tbsp soy sauce (or tamari for gluten-free); 2 tsp rice vinegar; 1 tbsp maple syrup or honey; 1 tsp toasted sesame oil; 1 cup cooked rice (white, brown, or jasmine); 1 cup cucumber, thinly sliced; 1 cup carrots, julienned or shredded; 2 scallions, thinly sliced; 1 tbsp toasted sesame seeds; 1/2 small lime, cut in wedges

Crispy Gochujang-Glazed Tofu Bowls

Peter

Bright, bold, and packed with texture, these crispy gochujang-glazed tofu bowls are a celebration of Korean flavors with a California farmer's market twist. The tofu is pan-crisped for golden edges, then tossed in a sweet-hot gochujang glaze that clings deliciously to each bite. Fresh cucumbers, carrots, and scallions provide crunch and coolness, while a squeeze of lime and a sprinkle of sesame seeds balance salt, fat, acid, and heat. It’s perfect for a sunny evening and easily adaptable with your favorite veggies or grains.

Ingredients

Instructions

Cut the tofu into 1-inch cubes. Pat very dry. Sprinkle with salt and toss with cornstarch until evenly coated.
Heat the neutral oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer. Cook undisturbed for 3-4 minutes until golden, then turn to crisp all sides, about 8-10 minutes total. Remove and set aside.
In a small bowl, whisk together gochujang, soy sauce, rice vinegar, maple syrup, and toasted sesame oil.
Return the crisped tofu to the pan. Pour the sauce over and toss quickly for 1-2 minutes until glazed and sticky. Taste and adjust seasoning if needed with more vinegar, gochujang, or syrup.
To serve, divide hot rice between bowls. Top with glazed tofu, cucumber, carrots, and scallions. Drizzle with any extra sauce from the pan. Sprinkle with sesame seeds and serve with lime wedges on the side for squeezing.