Korean BBQ Tofu Bowls Recipe
Crispy tofu coated in a bold Korean BBQ sauce, served over rice with fresh veggies—savory, smoky, and absolutely addictive!
Ingredients
- For the Tofu:
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- For the Korean BBQ Sauce:
- ¼ cup soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp gochujang Korean chili paste
- 2 cloves garlic minced
- 1 tsp ginger grated
- 1 tsp sesame oil
- For the Bowl:
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup cucumber thinly sliced
- ½ cup kimchi optional but recommended
- 1 tbsp sesame seeds
- 2 green onions chopped
Instructions
- Crisp the Tofu
- Toss tofu cubes with cornstarch until evenly coated.
- Heat sesame oil in a skillet over medium heat.
- Cook tofu until golden brown and crispy, about 5–7 minutes per side.
- Make the Sauce
- Whisk together soy sauce, maple syrup, rice vinegar, gochujang, garlic, ginger, and sesame oil in a bowl.
- Pour over crispy tofu, stirring until coated.
- Assemble the Bowl
- Divide rice into bowls.
- Add tofu, shredded carrots, cucumber, and kimchi.
- Sprinkle with sesame seeds and chopped green onions.
- Serve and Enjoy
- Grab some chopsticks and dig in!
Notes
Nutritional Information (Per Serving)
- Calories: 350
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 15g
Vitamins & Minerals (Per Serving)
- Vitamin A: 35%
- Iron: 20%
- Calcium: 15%
- Potassium: 12%
- Vitamin C: 10%
Tips for the Best Korean BBQ Tofu
- Press the tofu well for a crispier texture.
- Let the tofu sit in the sauce for a few minutes before serving.
- Add avocado for extra creaminess.
- Serve with extra gochujang for more spice.