Korean Tofu Rice Bowl
View original ↗
Feasting at Home · by Tonia | Feasting at Home★ 4.9

Korean Tofu Rice Bowl

NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 52%
CARBS 76G58% OF CAL
10G FIBER50G OTHER15G TOTAL SUGAR
FAT 16G28% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy pan-fried gochujang tofu served over rice with spicy cucumber salad and kimchi. Vibrant, full of umami, and entirely plant-based.

mainkoreanbowltofudairy freeveganvegetarian
View the full recipe on Feasting at Home →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 8 ounces of firm tofu (extra-firm tofu works too)
  • 3 tablespoons cornstarch or potato starch
  • 1-2 tablespoons gochujang – taste your gochujang for spiciness and adjust accordingly (see notes on replacements) **Check the ingredients to ensure gluten-free if needed.
  • 1 tablespoon soy sauce or low-sodium gf tamari
  • 1 tablespoon maple syrup
  • 1 teaspoon salt
  • 1 teaspoon soy sauce or low-sodium gf tamari
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon sugar (honey or maple)
  • 1 tablespoon toasted sesame oil
  • 2 cups cucumber, sliced into thick rounds or 1/2 moons (English cucumber, Japanese, Armenian, or Persian- thin-skinned, seedless is preferred)
  • 1 scallion, sliced thin
  • 1/2- 1 teaspoon Gochugaru Korean chili pepper flakes (spicy but not super hot, start with less and add more to taste)
  • Jasmine rice
  • Kimchi
  • Raw veggies: avocado slices, shaved carrot, shredded cabbage, sprouts
  • Stir-fried veggies like: broccoli, cauliflower, carrots, mushrooms, pea pods, green beans, bell peppers or spinach
  • Garnishes: toasted sesame seeds, fresh cilantro, gochugaru chili flakes
PREP
20M
SODIUM
1262MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.