Gochujang Tofu Rice Bowl

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.

Serves: 2

50 minutes

Cook time

Ingredients

Natalia

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  • 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

🔄Natalia Rudin's Suggested Substitutes

Tofu Tempeh or Seitan
Gochujang Paste Sriracha Sauce or Red Pepper Flakes Mixed With Miso Paste
Rice Wine Vinegar Apple Cider Vinegar or White Wine Vinegar

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