Korean Spicy Tofu Rice Bowl Recipe

About this recipe

Dive into the bold flavors of this Korean Spicy Tofu Rice Bowl, a perfect vegetarian dinner idea that balances convenience with nutrition. In just 35 minutes, you’ll create a hearty dish combining protein-rich tofu, fresh stir-fried vegetables, and steaming white rice, all coated in a tangy, spicy sauce made from gochujang and soy sauce. The garlic and sesame oil add aromatic depth, while the scallions provide a fresh finish. This recipe is ideal for busy professionals looking for a quick, satisfying meal that doesn’t compromise on taste or health. Packed with 42g of protein, fiber-rich veggies, and moderately spiced to delight your palate, it’s a comforting choice for any weekday evening.

Ingredients

• 280G The Tofoo Co Naked Organic Extra Firm Tofu
• 500G Biona Organic Long Grain Italian White Rice
• 100 g Yorkshire English Carrots 100G
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 piece Yellow Bell Pepper
• - Amoy Dark Soy Sauce
• 250 G Sempio Gochujang
• 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
• 100 G Jumbo Garlic 100g
• 1 Bunch Spring Onions 1 Bunch
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Biona Capers In Olive Oil
• - Tate Lyle Granulated Sugar
• - Maldon Flakes Sea Salt
• 100G Rajah Black Pepper Ground 100G

Instructions

1. 1. Rinse the white rice thoroughly under cold water until it runs clear.
2. 2. Cook the rice in a rice cooker with 360 ml of water until soft and fluffy.
3. 3. Press the tofu with paper towels to remove excess moisture, then cut into bite-sized cubes.
4. 4. Heat olive oil in a pan over medium heat and fry the tofu cubes until golden on all sides.
5. 5. Peel and julienne the carrot, then slice the zucchini and red bell pepper into thin strips.
6. 6. In the same pan, heat sesame oil and stir-fry the garlic until fragrant, about 30 seconds.
7. 7. Add the sliced vegetables to the pan and stir-fry for 5 minutes until tender but still slightly crisp.
8. 8. In a small bowl, mix soy sauce, gochujang, rice vinegar, sugar, Maldon sea salt, and black pepper into a sauce.
9. 9. Pour the sauce over the vegetables and tofu, stirring well to coat evenly and cook for another 2 minutes.
10. 10. Thinly slice the scallions and sprinkle them over the stir-fried tofu and vegetables.
11. 11. Divide the cooked rice into two bowls and top each with the spicy tofu and vegetable mixture.
12. 12. Garnish with additional scallions or sesame seeds if desired, and serve hot.