Korean-Style Tofu Bowls with Gochujang Glaze
Crispy baked tofu bowls smothered in a sweet-spicy gochujang glaze, served over fluffy rice with sesame greens. This asian-inspired vegetarian (gluten-free) ready in about 40 minutes pairs cooked Rice, Sesame oil, Gochujang paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 14 oz, pressed and cubed 1-inch Extra-firm tofu
- 2 cups, cooked Rice
- 1 tbsp Sesame oil
- 2 tbsp Gochujang paste
- 1 tbsp Maple syrup
- 1 tsp Rice vinegar
- 2 cloves, minced Garlic
- 1 tbsp Soy sauce
- 1 tbsp Sesame seeds
- 3, sliced Green onions
- 1/2 tsp Sriracha
Instructions
- Step 1: Preheat oven to 425°F. Toss 14 oz cubed tofu with 1 tbsp sesame oil on a lightly oiled baking sheet. Bake for 20 minutes, flipping once halfway, until golden and crispy around the edges.
- Step 2: Whisk together 2 tbsp gochujang paste, 1 tbsp maple syrup, 1 tsp rice vinegar, 2 minced garlic cloves, 1 tbsp soy sauce, and 1/2 tsp sriracha in a small bowl until smooth.
- Step 3: Pour glaze over baked tofu and toss gently to coat evenly. Return to oven for 5 minutes to thicken slightly and caramelize.
- Step 4: Divide 2 cups cooked rice between bowls. Top with glazed tofu and 3 sliced green onions. Drizzle with any remaining glaze and sprinkle with 1 tbsp sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean-Style Tofu Bowls with Gochujang Glaze take to make?
Total time is about 40 minutes (15 min prep + 25 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-Style Tofu Bowls with Gochujang Glaze?
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 cooked rice from drying out.
Can I substitute ingredients in Korean-Style Tofu Bowls with Gochujang Glaze?
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-Style Tofu Bowls with Gochujang Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Style Tofu Bowls with Gochujang Glaze gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
The flavors in this korean-style are incredible.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
