Gochujang tofu rice bowl

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This vegan Gochujang Tofu Rice Bowl, inspired by Wagamama's, is a 20-minute flavor explosion of crispy tofu, refreshing veggies, and a fiery gochujang kick – perfect for a quick and satisfying weeknight dinner.

Servings

Total Time 20

Equipment

1 Steamer

Ingredients

For the gochujang tofu

400 g Block tofu
3 tbsp Oil
3 tbsp Corn starch
1 tbsp Gochujang
1 tbsp Soy Sauce
1 tsp Agave

For the bowl

150 g Jasmine rice
1/4 Piece Cucumber
100 g Radishes
2 tbsp Rice vinegar
1 tsp Salt
1 tsp Shichimi togarashi
1/2 Piece White onion
5 ybsp Vegan mayo
1 Piece Spring onion
1 tsp Sesame seeds.

Metric - US Customary

Instructions

Cook Rice: Combine 150g rice, 300g water, and a pinch of salt in a pot. Bring to a boil, reduce heat to low, and simmer covered for 10 minutes. Turn off heat and let rest for 10 minutes.
Make Tofu: Prepare gochujang tofu according to the recipe linked in the main post.
Prep Vegetables: While tofu and rice cooks, thinly slice onion and massage with half the rice vinegar and salt. Slice radish and cucumber, then combine with remaining vinegar, salt, and most of the shichimi togarashi.
Cook Pak Choi: Steam or boil pak choi for 3-4 minutes until slightly softened. Thinly slice spring onion.
Assemble Bowls: Layer rice, pak choi, pickled radish/cucumber, and onion (drained and mixed with mayonnaise) in bowls.
Garnish and Serve: Top with spring onion, sesame seeds, and remaining shichimi togarashi.

Notes

For perfect rice, don't lift the lid during cooking or resting.
Adjust shichimi togarashi to your spice preference.
Leftover pickled vegetables can be stored in the fridge.

Calories: 768kcal

Course: lunch, Main Course

Cuisine: Asian

Diet: Low Calorie

Season: Summer

Nutrition

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