Korean Gochujang Tofu Rice Bowl

The caramelized tofu cubes glisten with glossy gochujang glaze that teases the palate with its addictive sweet-heat dance. Nutty brown rice forms the perfect canvas for crisp pickled radish and silky fried egg yolk that oozes into every crevice. Each mouthful is a symphony of contrasts: fiery and sweet, crunchy and velvety, delivering 18g plant protein per bowl.

Basic Information

Ingredients

• 300g soft tofu
• 2 tbsp gochujang
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 cup cooked brown rice
• 1 cup baby spinach
• 1/4 cup pickled radish
• 2 eggs
• 1 tbsp sesame oil
• 1 scallion (chopped)

Directions

1. Press tofu with weights for 15 mins, pat dry
2. Cube tofu, pan-fry in sesame oil until golden
3. Whisk gochujang, honey, vinegar into sauce
4. Toss tofu in sauce until coated
5. Fry eggs sunny-side up
6. Assemble rice bowl with all components

Nutrition Facts per serving

• Calories: 450
• Protein: 18g
• Vitamin K: 120% DV