Korean-Inspired Tofu & Broccoli Bowls

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A protein-packed, umami-rich bowl with crispy tofu and tender broccoli in a savory-sweet gochujang glaze. This Asian-inspired quick recipe (vegetarian, gluten-free), ready in about 27 minutes, pairs firm tofu, broccoli, gochujang for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz firm tofu
• 2 cups broccoli
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic
• 1 cup cooked brown rice
• 1 tsp sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Press tofu between paper towels for 10 minutes to remove excess water, then cut into 1/2-inch cubes. Heat 1 tbsp sesame oil in a non-stick skillet over medium-high heat. Add tofu and cook for 4-5 minutes per side until golden and crispy; remove and set aside.
2. Step 2: In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Stir in gochujang, soy sauce, and rice vinegar, then simmer for 2 minutes until slightly thickened.
3. Step 3: Add broccoli florets to the skillet and toss to coat in sauce. Cover and cook for 5 minutes over medium heat until broccoli is bright green and tender-crisp, stirring once.
4. Step 4: Divide cooked brown rice between bowls, top with broccoli mixture, and arrange crispy tofu on top. Drizzle with any remaining sauce and sprinkle with sesame seeds.