Spicy Gochujang Tofu Bowls (Vegan, Gluten-Free)
User Reviews
4.9
Spicy Gochujang Tofu Bowls (Vegan, Gluten-Free)
Description
This recipe starts by pressing extra-firm tofu to remove excess moisture, then crumbling it into bite-sized pieces. The tofu is sautéed with garlic and ginger, developing a lightly browned texture before being coated with a spicy-sour-salty sauce blending gochujang, soy sauce, and rice vinegar. Extended cooking allows the tofu to caramelize slightly on the edges, enhancing its firmness and flavor.
The accompanying slaw is prepared separately with shredded cabbage and carrots tossed in a dressing made from rice vinegar, sesame oil, honey, and salt, providing a crisp, sweet contrast. Scallions are separated by white and green parts, with white parts cooked with the tofu and green parts added fresh as garnish. The completed bowl layers the spicy tofu and dressed slaw over cooked brown rice, served with lime wedges to add a touch of acidity.
Ingredients
- 1 ounce package tofu drained, extra firm
- 2 tablespoons gochujang
- 2 tablespoons soy sauce reduced sodium
- 3 tablespoons rice vinegar unseasoned
- 3 1/2 teaspoons sesame oil
- 2 garlic minced, cloves
- 1 teaspoon ginger grated fresh
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 3 cups coleslaw mix red and green cabbage and carrots, tri-color
- 2 scallions (chopped, white and green separated)
- 1 cup brown rice cooked
- lime for serving, wedges
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 DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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