Sticky Gochujang Tofu Bowl
Crispy golden tofu coated in a delectably sticky gochujang sauce – need we say more!
Photograph by Niki Webster.
Nutritional information based on one serving of the full recipe using 2 sprays of oil spray, ¼ head broccoli per serving, 40g edamame per serving and the sriracha/mayo drizzle.
Gluten free
Wheat free
Cheap
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Preparation time
10 min
Cook time
15 min
Total time
25
Cuisine
Southeast Asian
Meal
- mains
Servings
Kcal
648
Carbs
82 g
Protein
28 g
Fat
21 g
* Nutritional information per serving.
Ingredients
Tofu
- 100g/3.5 oz (approx.) extra firm tofu (we like Tofoo), drained, patted dry and cut into 1-2cm cubes
- 1½ tbsp cornflour (use gluten-free if needed)
- ⅛ tsp salt
- Pinch of black pepper (optional)
Gochujang sauce
- ½ clove garlic, finely chopped (use pre-chopped if short of time)
- 1 cm of ginger, peeled and grated (use pre-chopped if short of time)
- ½ tbsp tomato purée
- ¾ tbsp soy sauce (use tamari if gluten-free)
- ¼ tbsp gochujang paste
- Small squeeze of lime juice
- ¼ tbsp sesame oil
- ¼ tbsp syrup (eg maple or agave)
Rice
- 75g/2.6 oz Thai sticky rice, Thai jasmine rice or any rice of your choice, cooked according to the instructions on the packet
Optional extras
- ¼ x head of broccoli, broken into bite-sized florets and steamed or boiled
- 40g/¼ cup edamame, steamed or boiled
- 1 tbsp kimchi (optional)
- Sriracha mayo drizzle (mix ½ tbsp vegan mayonnaise with ½ tsp sriracha and ½ tbsp water – optional)
Optional toppings: sesame seeds, fresh coriander, fresh chilli, mixed seeds (eg pumpkin, sunflower)
Tofu
- 200g/7 oz (approx.) extra firm tofu (we like Tofoo), drained, patted dry and cut into 1-2cm cubes
- 3 tbsp cornflour
- ¼ tsp salt
- Pinch of black pepper (optional)
Gochujang sauce
- 1 clove garlic, finely chopped (use pre-chopped if short of time)
- 2 cm of ginger, peeled and grated (use pre-chopped if short of time)
- 1 tbsp tomato purée
- 1½ tbsp soy sauce (use tamari if gluten-free)
- ½ tbsp gochujang paste
- Juice of ¼ lime
- ½ tbsp sesame oil
- ½ tbsp syrup (eg maple or agave)
Rice
- 150g/5.2 oz Thai sticky rice, Thai jasmine rice or any rice of your choice, cooked according to the instructions on the packet
Optional extras
- ½ x head of broccoli, broken into bite-sized florets and steamed or boiled
- 80g/½ cup edamame, steamed or boiled
- 2 tbsp kimchi (optional)
- Sriracha mayo drizzle (mix 1 tbsp vegan mayonnaise with 1 tsp sriracha and 1 tbsp water – optional)
Optional toppings: sesame seeds, fresh coriander, fresh chilli, mixed seeds (eg pumpkin, sunflower)
Gochujang sauce
- 1½ clove garlic, finely chopped (use pre-chopped if short of time)
- 3 cm of ginger, peeled and grated (use pre-chopped if short of time)
- 1½ tbsp tomato purée
- 2¼ tbsp soy sauce (use tamari if gluten-free)
- ¾ tbsp gochujang paste
- 1½ tbsp lime juice
- ¾ tbsp sesame oil
- ¾ tbsp syrup (eg maple or agave)
Rice
- 225g/8 oz Thai sticky rice, Thai jasmine rice or any rice of your choice, cooked according to the instructions on the packet
Optional extras
- ¾ x head of broccoli, broken into bite-sized florets and steamed or boiled
- 120g/¾ cup edamame, steamed or boiled
- 3 tbsp kimchi (optional)
- Sriracha mayo drizzle (mix 1½ tbsp vegan mayonnaise with 1½ tsp sriracha and 1½ tbsp water – optional)
Optional toppings: sesame seeds, fresh coriander, fresh chilli, mixed seeds (eg pumpkin, sunflower)
Tofu
- 400g/14 oz (approx.) extra firm tofu (we like Tofoo), drained, patted dry and cut into 1-2cm cubes
- 6 tbsp cornflour
- ½ tsp salt
- ¼ tsp black pepper (optional)
Gochujang sauce
- 2 cloves garlic, finely chopped (use pre-chopped if short of time)
- Thumbnail of ginger, peeled and grated (use pre-chopped if short of time)
- 2 tbsp tomato purée
- 3 tbsp soy sauce (use tamari if gluten-free)
- 1 tbsp gochujang paste
- Juice of ½ a lime
- 1 tbsp sesame oil
- 1 tbsp syrup (eg maple or agave)
Rice
- 300g/10.5 oz Thai sticky rice, Thai jasmine rice or any rice of your choice, cooked according to the instructions on the packet
Optional extras
- 1 x head of broccoli, broken into bite-sized florets and steamed or boiled
- 150g/1 cup edamame, steamed or boiled
- 4 tbsp kimchi (optional)
- Sriracha mayo drizzle (mix 2 tbsp vegan mayonnaise with 2 tsp sriracha and 2 tbsp water – optional)
Optional toppings: sesame seeds, fresh coriander, fresh chilli, mixed seeds (eg pumpkin, sunflower)
Instructions
Tofu
- Using a Tupperware container, add the tofu, cornflour, salt and pepper. Put on the lid and shake it up. Or place the tofu in a large bowl and make sure it’s thoroughly coated.
- Get a large frying pan or wok and heat a little oil on a medium heat. Fry the tofu until golden on all sides. Set aside.
Sauce
- While the tofu is frying make the sauce using a large frying pan or wok.
- Heat a little oil on medium then add the garlic and ginger and fry for 2 minutes.
- Add all of the other sauce ingredients and simmer until it starts to thicken – around 5-10 minutes.
- Place the tofu in with the sauce and make sure it’s thoroughly coated. Heat for a further 2 minutes.
Extras/assembly
- Divide the rice into sections in four bowls.
- Divide all the other items into sections, including the tofu.
- Drizzle over the sriracha mayo, sesame seeds and fresh coriander if using.
Tofu
- Using a Tupperware container, add the tofu, cornflour, salt and pepper. Put on the lid and shake it up. Or place the tofu in a large bowl and make sure it’s thoroughly coated.
- Get a large frying pan or wok and heat a little oil on a medium heat. Fry the tofu until golden on all sides. Set aside.
Sauce
- While the tofu is frying make the sauce using a large frying pan or wok.
- Heat a little oil on medium then add the garlic and ginger and fry for 2 minutes.
- Add all of the other sauce ingredients and simmer until it starts to thicken – around 5-10 minutes.
- Place the tofu in with the sauce and make sure it’s thoroughly coated. Heat for a further 2 minutes.
Extras/assembly
- Divide the rice into sections in four bowls.
- Divide all the other items into sections, including the tofu.
- Drizzle over the sriracha mayo, sesame seeds and fresh coriander if using.
Tofu
- Using a Tupperware container, add the tofu, cornflour, salt and pepper. Put on the lid and shake it up. Or place the tofu in a large bowl and make sure it’s thoroughly coated.
- Get a large frying pan or wok and heat a little oil on a medium heat. Fry the tofu until golden on all sides. Set aside.
Sauce
- While the tofu is frying make the sauce using a large frying pan or wok.
- Heat a little oil on medium then add the garlic and ginger and fry for 2 minutes.
- Add all of the other sauce ingredients and simmer until it starts to thicken – around 5-10 minutes.
- Place the tofu in with the sauce and make sure it’s thoroughly coated. Heat for a further 2 minutes.
Extras/assembly
- Divide the rice into sections in four bowls.
- Divide all the other items into sections, including the tofu.
- Drizzle over the sriracha mayo, sesame seeds and fresh coriander if using.
Tofu
- Using a Tupperware container, add the tofu, cornflour, salt and pepper. Put on the lid and shake it up. Or place the tofu in a large bowl and make sure it’s thoroughly coated.
- Get a large frying pan or wok and heat a little oil on a medium heat. Fry the tofu until golden on all sides. Set aside.
Sauce
- While the tofu is frying make the sauce using a large frying pan or wok.
- Heat a little oil on medium then add the garlic and ginger and fry for 2 minutes.
- Add all of the other sauce ingredients and simmer until it starts to thicken – around 5-10 minutes.
- Place the tofu in with the sauce and make sure it’s thoroughly coated. Heat for a further 2 minutes.
Extras/assembly
- Divide the rice into sections in four bowls.
- Divide all the other items into sections, including the tofu.
- Drizzle over the sriracha mayo, sesame seeds and fresh coriander if using.
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