Gochujang Tofu Rice Bowl
This recipe is for a Korean-inspired gochujang tofu rice bowl with crunchy slaw and pickled cucumbers. The tofu is marinated in gochujang paste, rice wine vinegar, soy sauce, agave/maple syrup, and lime then roasted until sticky. The slaw is made with shredded red cabbage, mayo, lime juice, and salt. Pickled cucumbers are prepared with rice vinegar, sugar, and salt. Serve the tofu over sticky white rice with boiled tenderstem broccoli, garnished with spring onions and sesame seeds. This meal prep recipe yields 3-4 portions, perfect for a week's worth of lunches or dinners.
50 minutes
Cook time
Ingredients
Join My Community β¨
π Search Every Recipe
π½οΈ Access Exclusive Dishes
π₯¦ Substitutions for Dietaries
π₯ Recipes to use Leftovers
βοΈ Custom Serving Sizes
βΉοΈ Nutritional Information
π₯« Pantry Essentials
π° Exclusive Discounts
Coming Soon β³
π Live Events
π¬ Member Chat & Sharing
Ingredients:
- 1 big block of tofu
- 1 tbsp gochujang paste
- 1 tbsp rice wine vinegar
- 1 tbsp soya sauce
- 2 tsp agave/maple syrup
- 0.5 a lime
- 0.5 a red cabbage
- 1 tbsp mayo
- Salt
- 1 medium cucumber
- 3 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp salt
- 250g tenderstem broccoli
- 600g sticky white rice
- Spring onion sprigs and sesame seeds for garnish