Korean-Inspired Tofu & Broccoli Bowls

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A protein-packed, umami-rich bowl with crispy tofu and tender broccoli in a savory-sweet gochujang glaze. This asian-inspired quick meals (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.

Prep: 15 min Cook: 12 min Serves 2 Asian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Korean-Inspired Tofu & Broccoli Bowls take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Korean-Inspired Tofu & Broccoli Bowls?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Korean-Inspired Tofu & Broccoli Bowls?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Korean-Inspired Tofu & Broccoli Bowls for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Korean-Inspired Tofu & Broccoli Bowls vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes