Korean Spicy Tofu Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Korean · 35 min · Tofu · vegetarian, vegan, dairy-free
448 cal
20g protein
65g carbs
12g fat
per serving · estimated
Ingredients
- 7 oz firm tofu
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1/2 tbsp sesame oil
- 1/2 tbsp vegetable oil
- 2 cloves garlic
- 1 green onion
- 2 cups cooked rice
Method (tap to check — screen stays awake)
- Drain and press the tofu to remove excess moisture, then cut into 1-inch cubes.
- Heat vegetable oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown on all sides, about 7-8 minutes.
- While tofu cooks, mince garlic and chop green onions. In a small bowl, mix gochujang, soy sauce, sesame oil, and a splash of water to create the sauce.
- Add garlic to the skillet and sauté for 30 seconds until fragrant. Pour the sauce over the tofu and stir to coat evenly. Cook for another 3-4 minutes until heated through.
- Divide cooked rice among four bowls. Top each with the spicy tofu mixture, garnishing with chopped green onions.
- Serve immediately for a hearty, flavorful vegan Korean lunch.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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