Gochujang Tofu Rice Bowls
Crisp roasted tofu is coated in a glossy gochujang, soy, garlic, and maple glaze, then served over rice with cool cucumber, shredded carrot, and sesame seeds.
Prep: 20 min · Cook: 35 min · Yield: 4 · Method: Oven
Ingredients
- 14 ounces (397 g) extra-firm tofu
- 1.5 cups (300 g) long-grain white rice
- 2 tablespoons (30 mL) neutral oil
- 3 tablespoons (45 g) gochujang
- 2 tablespoons (30 mL) low-sodium soy sauce
- 1.5 tablespoons (30 mL) pure maple syrup
- 2 cloves (6 g) garlic
- 1 tablespoon (15 mL) rice vinegar
- 1 (about 8 ounces/225 g) english cucumber
- 1 large (about 4 ounces/115 g) carrot
- 2 tablespoons (18 g) sesame seeds
Cooking instructions
- Press the tofu for 15 minutes between clean towels or paper towels under a heavy skillet. Meanwhile, rinse the rice until the water runs mostly clear. Combine it with 2 1/4 cups (530 mL) water in a saucepan, bring to a boil, cover, reduce to low, and simmer until tender, about 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. (about 20 min) — Bring rice to a boil, then maintain a low simmer.
- Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Cut the pressed tofu into 1-inch (2.5-cm) cubes, toss with 1 tablespoon (15 mL) oil, and spread in a single layer. (about 5 min) — 425°F (220°C)
- Roast the tofu for 25 to 30 minutes, turning once halfway through, until deeply golden and crisp on the edges. For food safety, tofu should reach at least 165°F (74°C) in the center when checked with an instant-read thermometer. (about 30 min) — 425°F (220°C); tofu at least 165°F (74°C)
- While the tofu roasts, whisk the gochujang, soy sauce, maple syrup, garlic, rice vinegar, and remaining 1 tablespoon (15 mL) oil in a small saucepan. Simmer over medium-low heat for 3 to 4 minutes, stirring, until slightly thickened. (about 4 min) — Medium-low heat
- Slice the cucumber and shred the carrot. Fluff the rice and divide it among four bowls. Top with the cucumber, carrot, and roasted tofu, drizzle with the warm glaze, and sprinkle with sesame seeds. (about 5 min) — Serve warm