Gochujang Tofu Bowls (vegan + gluten-free)
Gochujang Tofu Bowls- These Korean inspired bowls feature crispy baked tofu coated in a flavorful savory sauce. Served with sesame slaw and rice, it’s a meal that will keep everyone coming back for more! (vegan + easily made gluten-free)
The first time I tried Gochujang was when we visited South Korea back in 2016. I took a cooking class in Seoul and learned how to make a few different dishes, including Bulgogi which calls for the Korean version of barbecue sauce, AKA Gochujang.
What does Gochujang Taste Like?
If you’ve never tried Gochujang before, it is most comparable to sriracha which is also made from a base of fermented red peppers. However, Gochujang has greater depth with a richer, more savory flavor. It is often mildly sweet, a little salty, and can vary in its level of spice.
This tofu is definitely the best way I’ve had Gochujang to date. Tearing the tofu into chunks and coating it in cornstarch prior to baking gives it a meaty texture with delicious crisp edges. After baking, the Gochujang adheres to every crevice of the tofu, giving you a burst of umami flavor with each bite.
Gochujang Tofu Bowl Ingredients + Substitions
- Extra Firm Tofu- I recommend using extra firm tofu as it is highest in protein, has the meatiest texture and doesn’t require too much time to remove the excess water. Fava bean tofu is a good soy-free alternative if you try to avoid soy.
- Cornstarch- This helps the tofu develop nice crisp edges when baked and encourages the sauce to stick to the tofu so that it is evenly coated. If you can’t have grains or corn, you can try arrowroot powder as a substitute.
- Extra Virgin Olive Oil- Any neutral flavored oil will work here.
- Gochujang- Be sure to select gochujang that caters to your preferred spice level. I often buy Mother In Law’s Garlic Gochujang as that’s what is sold at my local grocery store.
- Reduced-Sodium Tamari- Soy sauce is essential for adding savory depth to the sauce. You can use tamari for a gluten-free option, regular soy sauce, or coconut aminos to make it soy-free.
- Rice Wine Vinegar- This provides acidity to the sauce and also creates the base for our slaw dressing.
- Ketchup- While not a traditional Korean ingredient, ketchup incorporates a bit more tomato flavor which I enjoy. You can also use tomato paste in place of the ketchup.
- Garlic and Ginger- Fresh garlic and ginger are essential here so please don’t leave them out!
- Sesame Oil- Just a touch of sesame oil in the slaw dressing gives it a ton of flavor.
- Honey- While honey is not vegan, it is what I prefer to slightly sweeten the slaw. That said, agave nectar or pure maple syrup are a good alternative to keep the recipe vegan.
- For Serving– Cooked white or brown rice, sliced green onions and lime wedges complete the dish.
How to Make Gochujang Tofu Bowls
- Prepare the Slaw. Whisk together rice wine vinegar, honey and sesame oil. Add slaw mix and toss to combine.
- Prepare the Tofu. Tear the tofu into chunks then place in a bowl. Coat with oil then sprinkle with cornstarch. Arrange on a baking sheet and bake for 20-minutes.
- Prepare the Sauce. Whisk together oil, gochujang, tamari, vinegar, ketchup, garlic and ginger in a skillet. Warm over low heat until fragrant. Add the baked tofu and toss until evenly coated.
- Assemble Bowls. Serve tofu warm with cooked rice, and slaw. Garnish with green onions and a squeeze of fresh lime juice, and enjoy!
Change It Up
- Make it Soy-Free. Use tofu made from fava beans, coconut aminos and soy-free gochujang for a soy-free alternative.
- Make it Gluten-free. Be sure to use gluten-free gochujang and tamari to make the recipe GF.
- Make it Grain-free. Serve with cauliflower rice or quinoa for a grain-free option.
More Delicious Tofu Recipes to Try
- Honey Harissa Tofu Bowls with Couscous
- Asian Tofu Lettuce Wrap Salads
- Vegan Butter Tofu ‘Chicken’
- Baked Buffalo Tofu Bites
- Vegan Tofu ‘Chicken’ Noodle Soup
Gochujang Tofu Bowls
These Korean inspired bowls feature crispy baked tofu coated in a flavorful savory sauce. Served with sesame slaw and rice, it's a meal that will keep everyone coming back for more! (vegan + easily made gluten-free)
Servings: 4 bowls
Ingredients
For the Tofu
- 14 ounces extra firm tofu, drained
- 2 tablespoons cornstarch
- 2 tablespoons extra virgin olive oil, divided
- 3 tablespoons Gochujang , choose preferred spice level
- 2 tablespoons reduced sodium tamari, or soy sauce/coconut aminos
- 2 tablespoons rice wine vinegar
- 1 tablespoon ketchup
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
For the Slaw
- 9 ounces coleslaw mix
- 2 tablespoons rice wine vinegar
- 1 teaspoon honey, or pure maple syrup
- 1 teaspoon toasted sesame oil
- large pinch of sea salt
For Serving
- 16 ounces cooked rice, about 2 cups, brown or white
- 2 green onions, thinly sliced
- fresh limes , to squeeze over top
Instructions
Prepare the Tofu
- Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Place tofu between two kitchen towels (or several paper towels) with a large book or heavy object on top. Allow to sit for at least 10 minutes, while the excess water drains from the tofu.
- Using your hands, tear the tofu into bite-sized chunks in a large bowl. Drizzle with 1 tablespoon olive oil and gently toss with rubber spatula until it is evenly coated. Sprinkle the tofu with 2 tablespoons cornstarch and toss again until evenly coated.
- Transfer the tofu to the lined baking sheet, leaving an inch or so of space between each piece. Bake for 20 minutes.
Prepare the Slaw
- In a small mixing bowl, combine 2 tablespoons rice wine vinegar, 1 teaspoon honey, 1 teaspoon sesame oil and large pinch of salt. Whisk until smooth and combined. Add the coleslaw mix to the bowl and toss until evenly coated. Set aside.
Prepare the Sauce for the Tofu
- In a large skillet, whisk together 1 tablespoon olive oil, 3 tablespoons Gochujang, 2 tablespoons tamari, 2 tablespoons rice wine vinegar, 1 tablespoon ketchup, minced garlic and grated ginger. Warm over low heat. Simmer for a few minutes, until fragrant. To the skillet, add the baked tofu pieces and toss until evenly coated in sauce. Cook for several minutes, until heated through.
Assemble Bowls
- Serve tofu warm with cooked rice and slaw. Top with sliced green onions and a squeeze of fresh lime juice. Serve and enjoy!
Notes
Tofu recipe minimally adapted from Sarah's Vegan Kitchen
Nutrition
Calories: 445kcal, Carbohydrates: 50g, Protein: 23g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 357mg, Potassium: 410mg, Fiber: 2g, Sugar: 7g, Vitamin A: 166IU, Vitamin C: 27mg, Calcium: 81mg, Iron: 2mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
