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
  • 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

  1. 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.
  2. 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

  1. While the tofu is frying make the sauce using a large frying pan or wok.
  2. Heat a little oil on medium then add the garlic and ginger and fry for 2 minutes.
  3. Add all of the other sauce ingredients and simmer until it starts to thicken – around 5-10 minutes.
  4. Place the tofu in with the sauce and make sure it’s thoroughly coated. Heat for a further 2 minutes.

Extras/assembly

  1. Divide the rice into sections in four bowls.
  2. Divide all the other items into sections, including the tofu.
  3. Drizzle over the sriracha mayo, sesame seeds and fresh coriander if using.

Tofu

  1. 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.
  2. 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

  1. While the tofu is frying make the sauce using a large frying pan or wok.
  2. Heat a little oil on medium then add the garlic and ginger and fry for 2 minutes.
  3. Add all of the other sauce ingredients and simmer until it starts to thicken – around 5-10 minutes.
  4. Place the tofu in with the sauce and make sure it’s thoroughly coated. Heat for a further 2 minutes.

Extras/assembly

  1. Divide the rice into sections in four bowls.
  2. Divide all the other items into sections, including the tofu.
  3. Drizzle over the sriracha mayo, sesame seeds and fresh coriander if using.

Tofu

  1. 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.
  2. 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

  1. While the tofu is frying make the sauce using a large frying pan or wok.
  2. Heat a little oil on medium then add the garlic and ginger and fry for 2 minutes.
  3. Add all of the other sauce ingredients and simmer until it starts to thicken – around 5-10 minutes.
  4. Place the tofu in with the sauce and make sure it’s thoroughly coated. Heat for a further 2 minutes.

Extras/assembly

  1. Divide the rice into sections in four bowls.
  2. Divide all the other items into sections, including the tofu.
  3. Drizzle over the sriracha mayo, sesame seeds and fresh coriander if using.

Tofu

  1. 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.
  2. 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

  1. While the tofu is frying make the sauce using a large frying pan or wok.
  2. Heat a little oil on medium then add the garlic and ginger and fry for 2 minutes.
  3. Add all of the other sauce ingredients and simmer until it starts to thicken – around 5-10 minutes.
  4. Place the tofu in with the sauce and make sure it’s thoroughly coated. Heat for a further 2 minutes.

Extras/assembly

  1. Divide the rice into sections in four bowls.
  2. Divide all the other items into sections, including the tofu.
  3. Drizzle over the sriracha mayo, sesame seeds and fresh coriander if using.
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