Crispy Gochujang Korean Tofu Bowl

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

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
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

Woolies Products in this dish

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg

Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 Kg

Photo of Cauliflower, Broccoli & Carrots 400 g

Cauliflower, Broccoli & Carrots 400 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Carrot & Celery Fingers 200 g

Carrot & Celery Fingers 200 G

Photo of Medium Carrots 500 g

Medium Carrots 500 G

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

Photo of Carrot, Quinoa and Sesame Seed Cracker Cakes 80 g

Carrot, Quinoa And Sesame Seed Cracker Cakes 80 G

Views: 130