Easy Vegan Crispy Gochujang Korean Tofu Bowl: High Protein

Looking to spice up your weeknight dinners with a healthy, high-protein meal that’s as satisfying as it is flavorful? This Easy Vegan Crispy Gochujang Korean Tofu Bowl is the perfect solution.

Packed with bold flavors from gochujang (Korean chili paste), crispy tofu, and a medley of fresh vegetables, this dish is not only delicious but also incredibly nutritious.

The savory, sweet, and spicy notes in this recipe will make every bite a delightful experience.

Whether you’re a tofu enthusiast or new to plant-based meals, this recipe will quickly become a favorite.

Plus, it’s easy to customize to your taste preferences and dietary needs. Imagine enjoying a restaurant-quality Korean-inspired dish right from the comfort of your kitchen.

With simple ingredients and straightforward steps, you’ll create a meal that’s both visually stunning and packed with nutrients.

Ingredients

For the Crispy Tofu:

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil

For the Gochujang Sauce:

• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup (or agave nectar)
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 2 tablespoons water (adjust for desired consistency)

For the Bowl:

• 1 cup cooked jasmine rice or brown rice
• 1 cup steamed broccoli florets
• 1 cup shredded carrots
• 1/2 cup sliced cucumbers
• 1/4 cup chopped green onions
• 1 tablespoon sesame seeds (optional)

Optional Garnishes:

• 1/2 avocado, sliced
• Kimchi for a tangy kick
• Nori strips for added umami

Instructions

Step 1: Prepare the Tofu

1. Press the Tofu: Use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top. Let it press for 15-20 minutes to remove excess moisture. This step ensures your tofu achieves maximum crispiness when cooked.
2. Cube and Coat: Cut the tofu into bite-sized cubes. Toss the cubes in a bowl with soy sauce, then sprinkle with cornstarch. Ensure each piece is evenly coated to create a satisfying crunchy texture.
3. Cook the Tofu: Heat sesame oil in a non-stick skillet over medium heat. Add the tofu cubes and cook for 4-5 minutes on each side until golden and crispy. Remove from heat and set aside. For extra crunch, consider air-frying the tofu at 375°F for 12-15 minutes, shaking halfway through.

Step 2: Make the Gochujang Sauce

1. In a small bowl, whisk together gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, and water. Adjust the consistency with more water if needed to coat the tofu evenly.
2. Pour the sauce into the skillet with the cooked tofu. Toss to coat evenly and let it cook for 2-3 minutes until the sauce thickens slightly and clings to the tofu. The aroma at this stage is irresistible, with the gochujang caramelizing perfectly.

Step 3: Assemble the Bowl

1. Layer the Base: Start with a generous serving of cooked rice in each bowl. You can also use quinoa or cauliflower rice for a low-carb option.
2. Add the Vegetables: Arrange steamed broccoli, shredded carrots, and sliced cucumbers around the edges. These veggies add vibrant colors and a variety of textures to the bowl.
3. Top with Tofu: Place the gochujang-coated crispy tofu in the center of the bowl. Ensure you distribute the tofu evenly for balanced bites.
4. Garnish: Sprinkle with green onions and sesame seeds. For added richness, include avocado slices or a dollop of vegan sriracha mayo.
5. Serve: Enjoy your masterpiece immediately while the tofu is still hot and crispy. Pair with a cup of green tea for a wholesome experience.

Nutritional Information (Per Serving)

• Calories: 380 kcal
• Protein: 18g
• Carbohydrates: 42g
• Fat: 12g
• Fiber: 6g

This nutritional profile makes it an excellent choice for anyone looking to maintain a high-protein, balanced diet. Customize portion sizes to meet your specific dietary goals.

Tips and Variations

• Add More Veggies: Feel free to include other vegetables like snap peas, bell peppers, or radishes for extra color and crunch. You can also swap steamed vegetables with roasted ones for a smoky flavor.
• Make It Gluten-Free: Substitute soy sauce with tamari or coconut aminos to cater to gluten-free diets.
• Adjust the Heat: If you prefer a milder flavor, reduce the amount of gochujang and add more maple syrup. Conversely, spice lovers can add a pinch of red pepper flakes.
• Meal Prep Friendly: This dish stores well in the fridge for up to 3 days. Keep the tofu and sauce separate until ready to eat to maintain the tofu’s crispiness.
• Protein Boost: Add roasted chickpeas or edamame for an additional protein punch.

Conclusion

This Easy Vegan Crispy Gochujang Korean Tofu Bowl is a vibrant and protein-packed meal that’s ready to impress.

Whether you’re meal prepping for the week or treating yourself to a delicious homemade dinner, this dish checks all the boxes.

It’s colorful, nourishing, and deeply satisfying—everything you need in a wholesome meal.

Plus, it’s a great introduction to Korean flavors for those new to this cuisine. From the bold and spicy gochujang sauce to the crispy, golden tofu, every element of this bowl harmonizes beautifully.

Try it today, share it with your friends, and savor the perfect balance of spicy, sweet, and savory flavors. You’ll wonder how you ever lived without it!