Recipe
Korean BBQ Tofu Bowls
Crisp tofu glazed with gochujang, soy and honey, layered over rice with sharp pickled cucumber, carrot, wilted spinach and sesame for a balanced Korean-style bowl.
Ingredients
Method
25 mins prep20 mins cook45 mins total
Cook the rice according to the packet instructions. While it cooks, toss the cucumber and carrot with the rice vinegar and set aside to pickle lightly.
Press the tofu firmly to remove excess water, then cut it into 2cm cubes. Mix the gochujang, soy sauce, honey, garlic, ginger, sesame oil and lime juice in a small bowl.
Heat the vegetable oil in a large frying pan over medium-high heat. Fry the tofu in a single layer for 8–10 minutes, turning it occasionally, until golden and crisp on several sides.
Lower the heat and pour in the gochujang mixture. Toss for 1–2 minutes until the tofu is evenly coated and the sauce is glossy; do not let it catch on the base of the pan.
Wilt the spinach in the remaining heat of the pan for 1–2 minutes. Divide the rice between bowls and top with the glazed tofu, pickled cucumber and carrot, spinach, spring onions and sesame seeds.
Notes
Press the tofu thoroughly and avoid crowding the pan; both steps help the cubes brown rather than steam. The pickled vegetables can be made while the rice cooks, and the heat of the glaze can be adjusted with the amount of gochujang.
About this recipe
These Korean-style tofu bowls bring together crisp-edged tofu, a glossy gochujang glaze and warm rice in one satisfying meal. The sauce is savoury, sweet and gently hot, with garlic, ginger and sesame oil giving it depth without making it heavy.
Quick-pickled cucumber and carrot add a clean, tangy contrast, while spinach softens into the heat of the pan. Keep the tofu in a single layer while it fries so it develops a firm crust before the glaze is added, then finish each bowl with spring onions, sesame seeds and lime.
