Spicy Gochujang Tofu Bowls (Vegan, Gluten-Free)

Name: Spicy Gochujang Tofu Bowls (Vegan, Gluten-Free)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 14-ounce package extra firm tofu; 2 tablespoons Gochujang; 2 tablespoons reduced sodium soy sauce; 3 tablespoons unseasoned rice vinegar; 3 1/2 teaspoons sesame oil; 2 garlic cloves; 1 teaspoon grated fresh ginger; 1 teaspoon honey; 1/4 teaspoon kosher salt; 3 cups tri-color coleslaw mix; 2 scallions; 1 cup cooked brown rice; Lime wedges

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4.9

132 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
2 servings
Calories
473 kcal
Course
Lunch, Dinner, Others
Cuisine
Korean

Spicy Gochujang Tofu Bowls (Vegan, Gluten-Free)

Iris Warren

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If you want to turn a non-tofu lover into a believer, crumble it up. These vegan Spicy Gochujang Tofu Bowls are loaded with protein, veggies, and tons of flavor!

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Ingredients

Servings

1 14-ounce package extra firm tofu (drained)
2 tablespoons Gochujang
2 tablespoons reduced sodium soy sauce
3 tablespoons unseasoned rice vinegar
3 1/2 teaspoons sesame oil
2 garlic cloves (minced)
1 teaspoon grated fresh ginger
1 teaspoon honey
1/4 teaspoon kosher salt
3 cups tri-color coleslaw mix (red and green cabbage and carrots)
2 scallions (chopped, white and green separated)
1 cup cooked brown rice
Lime wedges (for serving)

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Instructions

Place tofu on a paper towel or tea towel lined plate. Cover with another towel and place a heavy pan on top to press out excess water from tofu.
Crumble the tofu into small bowl with your fingers into small (ground meat-size) pieces. Set aside.
In a small bowl or measuring cup, whisk together the Gochujang with the soy sauce and 1 tablespoon vinegar.
Heat a large skillet over medium high heat.
Add 1/2 tablespoon of the sesame oil, swirling to coat the bottom of the pan.
Add the garlic and ginger and sauté for 30 seconds. Add the crumbled tofu and cook, stirring often, for 5 minutes, or until some of the pieces just start to brown.
Add the gochujang sauce and mix to evenly coat. Cook an additional 4-5 minutes, stirring often, until the pieces brown a little on the edges.
Meanwhile, prepare the slaw: In a small mixing bowl, combine the remaining 2 tablespoons vinegar, 2 teaspoons sesame oil and 1 teaspoon honey with 1/4 teaspoon salt. Whisk to combine until smooth and combined. Add the coleslaw mix and scallion whites and toss to evenly coat with dressing.
Divide the rice into 2 medium serving bowls.
Add 1 1/2 cups slaw and 1 cup tofu to each bowl. Top each with scallion greens and serve immediately.

Nutrition Information

Show Details

Serving 1bowl Calories 473kcal (24%) Carbohydrates 50g (17%) Protein 26g (52%) Fat 19g (29%) Saturated Fat 2.5g (13%) Sodium 942mg (39%) Fiber 6g (24%) Sugar 17g (34%)