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
Crispy Gochujang Korean Tofu Bowl
with fluffy jasmine rice
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
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
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
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
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
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!
Jasmine Rice - 400ml
Rice Wine Vinegar - 160ml
Carrot - 480g
Cucumber - 400g
Non-GMO Tofu - 440g
Cornflour - 80ml
Low Sodium Soy Sauce - 80ml
Panko Breadcrumbs - 400ml
Spring Onions - 4
Korean Sauce - 240ml
Frequently Asked Questions
What is the preparation time for Crispy Gochujang Korean Tofu Bowl?
The preparation time for Crispy Gochujang Korean Tofu Bowl with fluffy jasmine rice is between 20 and 35 minutes.
What is the total time required to make Crispy Gochujang Korean Tofu Bowl with fluffy jasmine rice?
The total time required to make Crispy Gochujang Korean Tofu Bowl with fluffy jasmine rice is between 35 and 50 minutes.
How many servings does Crispy Gochujang Korean Tofu Bowl provide?
4 servings
What are the main ingredients in Crispy Gochujang Korean Tofu Bowl?
Carrot, Cornflour, Cucumber, Jasmine Rice, Korean Sauce, Low-Sodium Soy Sauce, Non-GMO Tofu, Panko Breadcrumbs, Rice Wine Vinegar, Spring Onion, Spring Onions
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?
Carrot, Cornflour, Cucumber, Jasmine Rice, Korean Sauce, Low-Sodium Soy Sauce, Non-GMO Tofu, Panko Breadcrumbs, Rice Wine Vinegar, Spring Onion, Spring Onions
How many calories does Crispy Gochujang Korean Tofu Bowl have?
787 calories
How much fat content does Crispy Gochujang Korean Tofu Bowl have?
grams
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