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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R138.73
for 4 servings · R34.68 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Cornflour needs 80 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Non-GMO Tofu
- Panko Breadcrumbs
- Korean Sauce
- Low Sodium Soy Sauce
- Rice Wine Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Breadcrumb, Rice Wine Vinegar, Spring Onion
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. 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! 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.
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 Breadcrumb, Rice Wine Vinegar, Spring Onion
How many calories does Crispy Gochujang Korean Tofu Bowl have?
787 calories
How much fat content does Crispy Gochujang Korean Tofu Bowl have?
grams