Korean-Style Tofu Bowls with Gochujang Glaze

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy baked tofu bowls smothered in a sweet-spicy gochujang glaze, served over fluffy rice with sesame greens. This Korean-inspired vegetarian recipe (gluten-free), ready in about 40 minutes, pairs Extra-firm tofu, Rice, Sesame oil 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 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: 25 min Serves 4 Korean cuisine 480 cal/serving

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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

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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.