What are the main ingredients in Crispy Gochujang Korean Tofu Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Crispy Gochujang Korean Tofu Bowl?

Calories: 787, Carbs: 140 grams, Fat: grams, Protein: 25.1 grams, Sugar: 20 grams, Salt: 1259 grams

How do I prepare Crispy Gochujang Korean Tofu Bowl?

TASTY TOFU: Pat the tofu cubes dry with a paper towel. In a shallow dish, mix the tofu cubes with the flour and coat with ½ the soy sauce. Prepare another shallow dish containing the breadcrumbs. Add the tofu in the breadcrumbs, pressing the tofu to make sure they stick. Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden, 2-3 minutes per side. Remove from the pan and drain on paper towel. BOWL ‘EM OVER: Dish up the fluffy rice in a bowl, top with the sauce, scatter over the crumbed tofu, and side with the pickled veggies. Garnish with the green onion slices. Enjoy, Chef! KOREAN SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the spring onion whites until lightly golden, 1-2 minutes. Add the Korean sauce, the remaining soy sauce, sweetener (to taste), and 100ml of water. Simmer until slightly thickening, 2-3 minutes. Remove from the heat and season. QUICK PICKLE: In a bowl, combine the rice wine vinegar and 10ml of sweetener. Add the carrot & cucumber matchsticks, toss to combine, and set aside in the fridge. READY THE RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Crispy Gochujang Korean Tofu Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Crispy Gochujang Korean Tofu Bowl

Name: Crispy Gochujang Korean Tofu Bowl
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey

Called hansik, Korean food is known for being bold, salty, and complex. Every forkful of this visually vibrant dish packs a flavour punch, with fluffy jasmine rice covered with an umami-rich Korean sauce forming the base for pankocrumb-coated tofu cubes. Garnished with elegant green onion slices.

Crispy Gochujang Korean Tofu Bowl

with fluffy jasmine rice

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Carrot
Cornflour
Cucumber
Jasmine Rice
Korean Sauce
Low-Sodium Soy Sauce
Non-GMO Tofu
Panko Breadcrumbs
Rice Wine Vinegar
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Photo of Crispy Gochujang Korean Tofu Bowl

Serves 1

READY THE RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
QUICK PICKLE
In a bowl, combine the rice wine vinegar and 5ml of sweetener. Add the carrot & cucumber matchsticks, toss to combine, and set aside in the fridge.
TASTY TOFU
Pat the tofu cubes dry with a paper towel. In a shallow dish, mix the tofu cubes with the flour and coat with ½ the soy sauce. Prepare another shallow dish containing the breadcrumbs. Add the tofu in the breadcrumbs, pressing the tofu to make sure they stick. Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden, 2-3 minutes per side. Remove from the pan and drain on paper towel.
KOREAN SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the spring onion whites until lightly golden, 1-2 minutes. Add the Korean sauce, the remaining soy sauce, sweetener (to taste), and 50ml of water. Simmer until slightly thickening, 2-3 minutes. Remove from the heat and season.
BOWL ‘EM OVER
Dish up the fluffy rice in a bowl, top with the sauce, scatter over the crumbed tofu, and side with the pickled veggies. Garnish with the green onion slices. Enjoy, Chef!

Jasmine Rice - 100ml
Rice Wine Vinegar - 40ml
Carrot - 120g
Cucumber - 100g
Non-GMO Tofu - 110g
Cornflour - 20ml
Low Sodium Soy Sauce - 20ml
Panko Breadcrumbs - 100ml
Spring Onion - 1
Korean Sauce - 60ml

Download the Recipe

Serves 2

READY THE RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
QUICK PICKLE
In a bowl, combine the rice wine vinegar and 10ml of sweetener. Add the carrot & cucumber matchsticks, toss to combine, and set aside in the fridge.
TASTY TOFU
Pat the tofu cubes dry with a paper towel. In a shallow dish, mix the tofu cubes with the flour and coat with ½ the soy sauce. Prepare another shallow dish containing the breadcrumbs. Add the tofu in the breadcrumbs, pressing the tofu to make sure they stick. Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden, 2-3 minutes per side. Remove from the pan and drain on paper towel.
KOREAN SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the spring onion whites until lightly golden, 1-2 minutes. Add the Korean sauce, the remaining soy sauce, sweetener (to taste), and 100ml of water. Simmer until slightly thickening, 2-3 minutes. Remove from the heat and season.
BOWL ‘EM OVER
Dish up the fluffy rice in a bowl, top with the sauce, scatter over the crumbed tofu, and side with the pickled veggies. Garnish with the green onion slices. Enjoy, Chef!

Jasmine Rice - 200ml
Rice Wine Vinegar - 80ml
Carrot - 240g
Cucumber - 200g
Non-GMO Tofu - 220g
Cornflour - 40ml
Low Sodium Soy Sauce - 40ml
Panko Breadcrumbs - 200ml
Spring Onions - 2
Korean Sauce - 120ml

Download the Recipe

Serves 3

READY THE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
QUICK PICKLE
In a bowl, combine the rice wine vinegar and 15ml of sweetener. Add the carrot & cucumber matchsticks, toss to combine, and set aside in the fridge.
TASTY TOFU
Pat the tofu cubes dry with a paper towel. In a shallow dish, mix the tofu cubes with the flour and coat with ½ the soy sauce. Prepare another shallow dish containing the breadcrumbs. Add the tofu in the breadcrumbs, pressing the tofu to make sure they stick. Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden, 2-3 minutes per side. Remove from the pan and drain on paper towel.
KOREAN SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the spring onion whites until lightly golden, 2-3 minutes. Add the Korean sauce, the remaining soy sauce, sweetener (to taste), and 150ml of water. Simmer until slightly thickening, 3-4 minutes. Remove from the heat and season.
BOWL ‘EM OVER
Dish up the fluffy rice in a bowl, top with the sauce, scatter over the crumbed tofu, and side with the pickled veggies. Garnish with the green onion slices. Enjoy, Chef!

Jasmine Rice - 300ml
Rice Wine Vinegar - 120ml
Carrot - 360g
Cucumber - 300g
Non-GMO Tofu - 330g
Cornflour - 60ml
Low Sodium Soy Sauce - 60ml
Panko Breadcrumbs - 300ml
Spring Onions - 3
Korean Sauce - 180ml

Download the Recipe

Serves 4

READY THE RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
QUICK PICKLE
In a bowl, combine the rice wine vinegar and 20ml of sweetener. Add the carrot & cucumber matchsticks, toss to combine, and set aside in the fridge.
TASTY TOFU
Pat the tofu cubes dry with a paper towel. In a shallow dish, mix the tofu cubes with the flour and coat with ½ the soy sauce. Prepare another shallow dish containing the breadcrumbs. Add the tofu in the breadcrumbs, pressing the tofu to make sure they stick. Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden, 2-3 minutes per side. Remove from the pan and drain on paper towel.
KOREAN SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the spring onion whites until lightly golden, 2-3 minutes. Add the Korean sauce, the remaining soy sauce, sweetener (to taste), and 200ml of water. Simmer until slightly thickening, 3-4 minutes. Remove from the heat and season.
BOWL ‘EM OVER
Dish up the fluffy rice in a bowl, top with the sauce, scatter over the crumbed tofu, and side with the pickled veggies. Garnish with the green onion slices. Enjoy, Chef!