Spicy Gochujang Tofu Bowl
A vibrant, easy-to-make Korean-inspired bowl featuring crispy tofu, a perfectly fried egg, and a kick of sweet and spicy gochujang, served over fluffy rice.
Ingredients
- 200 g firm tofu pressed and cubed
- 1 cup cooked white rice warm
- 1 large egg fried
- 2 tbsp gochujang spicy red chili paste
- 1 tbsp soy sauce low sodium
- 1 tsp sesame oil toasted
- 1 clove garlic minced
- 1 tsp sugar
- 2 tbsp vegetable oil for frying
- 1 pinch sesame seeds for garnish (optional)
- 1 tbsp green onions chopped (optional)
Instructions
- Press tofu to remove excess water, then cut into 1-inch cubes.
- In a small bowl, whisk together gochujang, soy sauce, sesame oil, minced garlic, and sugar to make the sauce.
- Heat vegetable oil in a non-stick pan over medium-high heat. Add tofu cubes and pan-fry until golden brown and crispy on all sides, about 8-10 minutes. Remove from pan and set aside.
- In the same pan, fry the egg to your desired doneness (sunny-side up with a runny yolk is traditional).
- Assemble the bowl: place warm cooked rice in a bowl. Arrange crispy tofu around the rice. Place the fried egg on top.
- Drizzle the prepared gochujang sauce generously over the tofu and egg. Garnish with sesame seeds and chopped green onions if desired. Serve immediately.
Notes
For a vegetarian option, simply omit the fried egg, or use a plant-based egg substitute. Feel free to add sautéed vegetables like spinach, carrots, or zucchini for extra nutrients. A sprinkle of toasted sesame seeds and chopped green onions adds a nice finish.