If you want to turn a non-tofu lover into a believer, crumble it up! This vegan Spicy Gochujang Tofu Bowl is loaded with protein, veggies, and tons of flavor!
Spicy Gochujang Tofu Bowl
Often, the texture of tofu turns people away. However, when crumbled into ground meat-sized pieces, it becomes a perfect canvas for any flavor combo you desire – like with this Mexican-inspired version of Tofu Tacos with Potatoes and Poblanos. The raw cabbage and carrot slaw perfectly complements the spice perfect in this Korean-inspired tofu bowl. More meatless dinner ideas, try these Spicy Sriracha Tofu Rice Bowls and this Kung Pao Tofu if you’re interested in cooking more with tofu.
What is gochujang paste made of?
I love the sweet and spicy flavor of Gochujang, a spicy Korean chili paste made of chili peppers, fermented soybeans, rice, and salt. Here it gives the tofu crumbles a sweet, spicy, umami kick, which is balanced out with a fresh mix of shredded cabbage and carrots dressed in a tangy sesame dressing. I added brown rice to round out the meal.
Gochujang Tofu Bowl Ingredients
- Tofu: I used extra firm tofu, but firm will work too.
- Sauce: Gochujang, soy sauce, and rice vinegar
- Ginger: Grate a teaspoon of fresh ginger.
- Garlic: Mince two cloves of garlic.
- Coleslaw: Rice vinegar, sesame oil, honey, salt, tricolor coleslaw mix, scallions
- Rice: You’ll need one cup of cooked brown rice.
- Lime Wedges for serving
How do you squeeze water from tofu?
You must squeeze out all the liquid to ensure your tofu isn’t soggy or watery. Place the tofu on a plate lined with a paper towel or tea towel. Cover it with another towel, and place a heavy pan on top to press out the excess water.
How to Make Tofu Bowls
- Prep the Tofu: After pressing out the liquid from the tofu, crumble it into pieces the size of ground meat.
- Tofu Sauce: Whisk the gochujang with soy sauce and a tablespoon of vinegar.
- Cook the Tofu: Add sesame oil to a large skillet set on medium-high heat. Sauté the garlic and ginger for 30 seconds, and then add the tofu. Cook it for five minutes, pour in the gochujang sauce, and cook for another five minutes.
- Slaw: Mix all the coleslaw ingredients together.
- Serve: Divide the rice into two bowls, and top them with slaw, tofu, and scallions.
How to Meal Prep
Store each tofu bowl in an airtight container 4 days in the refrigerator. If you’re packing them for lunch, store the tofu and rice in one container and microwave until warm. Put the slaw in another container and add to the bowl before eating.
Tofu Bowl Variations:
- Protein: If you prefer meat, sub the tofu for ground chicken or turkey.
- What can I use instead of gochujang? Sriracha is a good substitute for gochujang.
- Rice: Feel free to use whatever you want for the base, like quinoa, soba noodles, or rice noodles. If you are eating low-carb, swap the rice for cauliflower rice or extra shredded veggies.
- Slaw: Feel free to make your own slaw with green and red cabbage and carrots if you don’t want to buy it premade.
- Vegetables: If you want more nutrition, add some broccoli, zucchini, or bell pepper.
More Healthy Bowl Recipes You’ll Love
- Korean Beef Rice Bowls
- Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa
- Slow-Cooker Banh Mi Rice Bowls
- Shrimp Dumpling Rice Bowls
- Spiralized Summer Roll Bowls with Hoisin Peanut Sauce
Spicy Gochujang Tofu Bowls (Vegan, Gluten-Free)
- 1 14-ounce package extra firm tofu, drained
- 2 tablespoons Gochujang
- 2 tablespoons reduced sodium soy sauce
- 3 tablespoons unseasoned rice vinegar
- 3 1/2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 3 cups tri-color coleslaw mix, red and green cabbage and carrots
- 2 scallions, chopped, white and green separated
- 1 cup cooked brown rice
- lime wedges, for serving
- Place tofu on a paper towel or tea towel lined plate. Cover with another towel and place a heavy pan on top to press out excess water from tofu.
- Crumble the tofu into small bowl with your fingers into small (ground meat-size) pieces. Set aside.
- In a small bowl or measuring cup, whisk together the Gochujang with the soy sauce and 1 tablespoon vinegar.
- Heat a large skillet over medium high heat.
- Add 1/2 tablespoon of the sesame oil, swirling to coat the bottom of the pan.
- Add the garlic and ginger and sauté for 30 seconds. Add the crumbled tofu and cook, stirring often, for 5 minutes, or until some of the pieces just start to brown.
- Add the gochujang sauce and mix to evenly coat. Cook an additional 4-5 minutes, stirring often, until the pieces brown a little on the edges.
- Meanwhile, prepare the slaw: In a small mixing bowl, combine the remaining 2 tablespoons vinegar, 2 teaspoons sesame oil and 1 teaspoon honey with 1/4 teaspoon salt. Whisk to combine until smooth and combined. Add the coleslaw mix and scallion whites and toss to evenly coat with dressing.
- Divide the rice into 2 medium serving bowls.
- Add 1 1/2 cups slaw and 1 cup tofu to each bowl. Top each with scallion greens and serve immediately.