Korean Tofu Bowl

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Sometimes the simplest flavors come together to highlight a perfect combination of sweet, salty, savory and altogether delicious like these Korean tofu bowls. For a quick and easy dish that’s plant based, vegan, vegetarian and still statisfying, this is one of my favorite mid week go to’s.

We love to eat this Korean tofu flavored sautéed served over rice with roasted broccoli. Anything to add some greens as a balance would be wonderful. Steamed or sautéed spinach, kale, asparagus, peas or even roasted Brussel sprouts would add a nice touch.

One of the things I love about Korean food is the banchan, the many little side dishes served with a meal. This is a great dish to dress up with a side of kimchi or my favorite Korean pickled cucumbers. I always have a batch of kimchi on hand and if you have the time, give this quick and easy homemade kimchi recipe a try. If you want to include your own homemade kimchi you’ll have to plan ahead, while it’s easy to put together, it takes 3 days to rest and ferment before eating.

Korean Tofu Bowl

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Servings: 4 servings

Equipment

• 1 Rice Cooker

Ingredients

• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 4 tsp toasted sesame oil
• 1/2 tsp gochucharu (korean red pepper flakes)
• 1/2 tsp fresh ginger grated
• 2 lb firm tofu
• 4 tbsp olive oil
• 1 bunch green onions, thinly sliced
• 1 tsp toasted sesame seeds
• 3 cups short grain white rice, cook per instructions
• optional Kimchi
• optional Sriracha

Instructions

• Cook 3 cups of short grain white rice per instruction on package. I prefer to use a rice cooker so it's perfect every time with the push of a button with no need to worry about burning the rice.
  3 cups short grain white rice, cook per instructions
• In a small bowl mix soy sauce, brown sugar, sesame oil, red pepper and ginger and set aside.
• Remove tofu from package and press it gently over a sink or bowl to drain out excess water. Cut the tofu blocks into 1/4 inch cubes and squeeze gently to remove moisture before frying.
• Heat olive oil in pan on high, add tofu and fry until golden.
  
• Turn the heat down to medium. Add soy, sugar, ginger, pepper mixture to the tofu and simmer gently for 2-3 minutes.
  
• Serve Korean tofu over rice, top with diced green onions and sesame seeds. Optionally, include Sriracha, Kimchi and Korean cucumber pickles on the side.
  

If you made this Korean Tofu recipe, be sure to leave a comment or share your creations on Instagram and tag me @TineAndTumbler! I absolutely love seeing your photos and hearing about your cooking adventures!