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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!
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.
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.
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.
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.
Yield: 2 servings
Serving Size: 1 bowl
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.
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Serving: 1 bowl, Calories: 473 kcal, Carbohydrates: 50 g, Protein: 26 g, Fat: 19 g, Saturated Fat: 2.5 g, Sodium: 942 mg, Fiber: 6 g, Sugar: 17 g