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)

Prep Time15

Cook Time30

Total Time45

Course: dinner, lunch, Main Course

Cuisine: Asian

Servings: bowls

Calories: 445kcal

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

US Customary - Metric

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