Sweet And Spicy Korean Tofu Bowl Recipe

About this recipe

This Sweet and Spicy Korean Tofu Bowl is a vibrant and satisfying vegetarian dish that celebrates bold Korean flavors. Crispy tofu is air-fried to perfection, then coated in a sweet and spicy gochujang sauce that balances heat and sweetness beautifully. Paired with sticky rice and stir-fried vegetables like carrots and broccoli, this bowl is both nourishing and indulgent. The sesame oil and seeds add a toasty finish, while the spring onions bring a fresh pop of flavor. With 42g of protein and 9g of fiber, this dish fuels your body and satisfies your taste buds. Perfect for a midweek dinner when you want something quick yet packed with flavor, this recipe is as enjoyable to make as it is to eat.

Ingredients

• 280G The Tofoo Co Naked Organic Extra Firm Tofu
• 1 Kg Glutinous Sticky Rice, 1Kg
• - Amoy Dark Soy Sauce
• 250 G Sempio Gochujang
• 250G Spanish Lemon Honey, 250G
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
• 100 G Jumbo Garlic 100g
• 65G Natoora Root Ginger
• 100 g Yorkshire English Carrots 100G
• 1 Broccoli - 1 Head
• Bunch Spring Onion (Bunch)
• 100G Top-Op Black Till Sesame Seeds 100g
• - Biona Capers In Olive Oil

Instructions

1. 1. Drain the tofu and press it to remove excess water, then cut into bite-sized cubes.
2. 2. Cook the sticky rice according to package instructions until tender and fluffy.
3. 3. In a bowl, mix soy sauce, gochujang, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the sauce.
4. 4. Preheat your air fryer to 200°C and lightly coat the tofu cubes with olive oil, then air fry for 15 minutes until crispy.
5. 5. Heat a pan over medium heat, add olive oil, and sauté sliced carrots and broccoli florets until tender-crisp.
6. 6. Add half the prepared sauce to the vegetables and stir well to coat evenly, cooking for another 2 minutes.
7. 7. Transfer the crispy tofu from the air fryer to the pan and pour the remaining sauce over it, mixing gently.
8. 8. Let the tofu and vegetables simmer in the sauce for 2 minutes to absorb the flavors.
9. 9. Plate the cooked sticky rice in bowls and top with the tofu-vegetable mixture.
10. 10. Garnish with chopped spring onions and sesame seeds for added texture and flavor.