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- 1 block (14 oz) firm tofu, pressed and cubed - 2 tablespoons gochujang (Korean red chili paste) - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 tablespoon honey or maple syrup - 1 tablespoon rice vinegar - 1 cup bok choy, chopped - 1 carrot, julienned - 1 bell pepper, sliced - Green onions and sesame seeds for garnish The main ingredients of this dish create a strong flavor base. The tofu absorbs the gochujang and soy sauce well. You’ll want to press the tofu to remove extra moisture. This step helps the tofu soak up the marinade better. The additional ingredients add sweetness and acidity. The sesame oil gives a nice nutty flavor. Honey or maple syrup balances the heat from the gochujang. Rice vinegar brightens the dish. For the vegetables, bok choy brings a slight crunch. Carrots add color and sweetness. Bell peppers offer freshness. You can also garnish with green onions and sesame seeds for a nice finish. This recipe uses fresh, simple ingredients. You can find many of them at any grocery store. For the full recipe, check the complete instructions. Enjoy making your bowls! - Preheat oven and prepare tofu: Start by preheating your oven to 400°F (200°C). You want crispy tofu. To prep the tofu, press it to remove water. Place it between two plates and put a weight on top. This helps get rid of excess moisture. After pressing, cut the tofu into 1-inch cubes. - Marinate tofu and let sit: In a bowl, mix gochujang, soy sauce, sesame oil, honey (or maple syrup), and rice vinegar. Stir until smooth. Add your tofu cubes and gently mix until they are coated in the marinade. Cover the bowl and let it sit for 15-20 minutes. This allows the flavors to soak in. - Cook jasmine rice: While the tofu marinates, rinse jasmine rice under cold water. Use a fine mesh strainer until the water runs clear. In a medium pot, combine the rinsed rice with vegetable broth or water. Bring it to a boil, then lower the heat. Cover and simmer for 15 minutes. The rice should be tender when done. - Bake the marinated tofu: Spread the marinated tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes. Flip the tofu halfway through so it cooks evenly. It should turn golden brown and crispy. - Sauté vegetables: In a large skillet, heat a splash of sesame oil over medium heat. Add chopped bok choy, julienned carrot, and sliced bell pepper. Cook for about 5-7 minutes, stirring often. You want the veggies to be tender but still bright and crisp. - Assemble the bowls with the rice, tofu, and vegetables: To serve, scoop fluffy jasmine rice into each bowl. Top the rice with baked tofu and your sautéed vegetables. - Garnish and enhance the dish: For extra flavor, sprinkle chopped green onions and sesame seeds on top of each bowl. You can also add a drizzle of sesame oil or a dollop of gochujang on the side for those who like it spicy. You can find the Full Recipe for detailed steps and measurements. - Best duration for marination: Marinate the tofu for 15-20 minutes. This time allows the flavors to soak in well. If you have more time, you can marinate it longer for deeper flavor. - Alternative marinades: If you want to mix it up, try using teriyaki sauce or a mix of soy sauce and chili garlic sauce. Each adds a unique twist to your dish. - Ensuring crispy tofu: Press your tofu well before cooking. This step removes excess moisture and helps it crisp up nicely in the oven. Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through. - Perfecting restaurant-quality rice: Rinse your jasmine rice under cold water until the water runs clear. Cook it in vegetable broth for extra flavor. Simmer until all the liquid is absorbed, which usually takes about 15 minutes. - Presentation ideas: Use colorful bowls to serve your dish. Layer the rice, tofu, and veggies neatly. Top with green onions and sesame seeds for a pop of color. - Enhancing flavors per individual preference: Offer extra gochujang and sesame oil on the side. This way, everyone can adjust the heat and richness to their taste. For more detailed steps, check out the Full Recipe for Spicy Korean Tofu Bowls. {{image_4}} You can easily customize your spicy Korean tofu bowls. If you want to swap proteins, try tempeh or seitan instead of tofu. Both options work well with the spicy marinade. You can also use chicken or beef if you prefer meat. For vegetables, feel free to mix things up. Broccoli, snap peas, or zucchini can add nice textures. Just remember to cut them into small pieces for even cooking. You can make this dish your own by using what you have at home! Spice levels can vary a lot. If you want more heat, add extra gochujang or sprinkle in some red pepper flakes. For less heat, reduce the gochujang or mix in some extra honey. Adding garnishes can also boost flavor. Sliced cucumbers or avocado can cool the dish. A squeeze of lime juice can brighten up the taste, too. Experiment until you find your perfect heat! For vegan and gluten-free options, use tamari instead of regular soy sauce. This keeps the dish safe for those with gluten allergies. You can also swap honey for maple syrup to keep it fully vegan. If you’re watching carbs, serve the dish over cauliflower rice instead of jasmine rice. You can also skip the rice altogether and load up on veggies. These changes can help you stick to your dietary needs while enjoying a tasty meal. For the complete recipe, check out the Full Recipe. To keep your Spicy Korean Tofu Bowls fresh, store leftovers in an airtight container. Place the tofu and veggies in separate containers if possible. This helps keep everything crisp. Refrigerate the bowls for up to three days. If you want to store them longer, consider freezing. For freezing, let the tofu cool completely. Place it in a freezer-safe bag. Try to remove as much air as you can before sealing. You can freeze the tofu for up to three months. Just remember that freezing may change the texture a bit. When it's time to eat your leftovers, reheat them properly. The best way to reheat tofu is in the oven. Preheat your oven to 350°F (175°C). Spread the tofu and veggies on a baking sheet. Heat for about 10-15 minutes, until warm. You can also use a microwave for a quick option. Place the tofu and veggies in a microwave-safe bowl. Heat in 30-second intervals until warmed through. If you use the microwave, the tofu might lose some texture. Add a splash of water to keep it moist. Your Spicy Korean Tofu Bowls stay fresh for about three days in the fridge. Always check for signs of spoilage before eating. If the tofu smells sour or feels slimy, it's time to toss it. Cooked vegetables can also spoil quickly. If they look or smell off, don't eat them. If you freeze the tofu, it can last for about three months. To check if frozen tofu is still good, look for ice crystals or freezer burn. These signs mean it’s time to throw it away. Enjoy your Spicy Korean Tofu Bowls fresh for the best taste! To make Spicy Korean Tofu Bowls, follow these steps: 1. Prepare the tofu: Press and cube the tofu. 2. Marinate: Mix gochujang, soy sauce, sesame oil, honey, and rice vinegar. Coat the tofu and let it sit. 3. Cook rice: Rinse jasmine rice, then cook it using vegetable broth or water. 4. Bake tofu: Spread marinated tofu on a baking sheet and bake until golden. 5. Sauté veggies: Cook bok choy, carrot, and bell pepper in a hot skillet. 6. Assemble: Add rice, tofu, and veggies to a bowl. 7. Garnish: Top with green onions and sesame seeds. This method creates a tasty and colorful meal. You can find the Full Recipe for detailed steps. If you don't have gochujang, you can use these substitutes: - Sriracha: It adds heat but lacks the sweet depth. - Chili paste: This gives similar spice but should be adjusted for sweetness. - Red pepper flakes: Use with a bit of honey for sweetness. - Homemade blend: Mix miso paste with hot sauce and a touch of sugar. These options can keep your dish flavorful while making it your own. Yes, Spicy Korean Tofu Bowls are great for meal prep: - Tofu: Bake a larger batch to save time. - Rice: Cook extra rice to use throughout the week. - Veggies: Chop and store vegetables in the fridge for quick access. You can store the components separately. This way, you keep everything fresh and avoid sogginess. You can use frozen tofu, but there are some tips: - Thaw first: Let it sit in the fridge overnight or use a quick method in warm water. - Press again: Frozen tofu releases more water, so press it after thawing. - Texture change: Frozen tofu becomes chewier, which some people enjoy. Using frozen tofu can add a new texture to your dish while being budget-friendly. In this post, we explored how to make Spicy Korean Tofu Bowls. We covered the main and additional ingredients, along with step-by-step instructions. Tips on marinating, cooking, and serving help you perfect the dish. We also discussed variations and storage practices to keep the meal fresh. Enjoy the chance to customize your bowls. Use the tips to make it your own. With these simple steps, you can create a tasty meal that everyone will love. Happy cooking!

Spicy Korean Tofu Bowls

Savor the bold flavors of Spicy Korean Tofu Bowls with this easy and nutritious recipe! Packed with protein and vibrant veggies, these bowls feature delicious marinated tofu baked to perfection, served over fluffy jasmine rice and topped with fresh greens. Perfect for a hearty meal that’s both healthy and satisfying. Click through to discover the full recipe and elevate your dinner game tonight!
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Ingredients
  

1 block (14 oz) firm tofu, pressed and cubed

2 tablespoons gochujang (Korean red chili paste)

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar

1 cup jasmine rice

1 ¾ cups vegetable broth or water

1 cup bok choy, chopped

1 carrot, julienned

1 bell pepper, sliced

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Prepare Tofu: Preheat your oven to 400°F (200°C). To remove excess moisture, press the tofu by placing it between two plates and applying a weight on the top plate. Once pressed, cut the tofu into even 1-inch cubes.

    Marinate Tofu: In a mixing bowl, whisk together gochujang, soy sauce, sesame oil, honey (or maple syrup), and rice vinegar until smooth. Add the cubed tofu to the marinade and gently toss the cubes until fully coated. Cover the bowl and let it marinate for 15-20 minutes, allowing the flavors to penetrate the tofu.

      Cook Rice: While the tofu is marinating, rinse the jasmine rice under cold water in a fine mesh strainer until the water runs clear. In a medium saucepan, combine the rinsed rice and vegetable broth (or water). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and all the liquid has been absorbed.

        Bake Tofu: Arrange the marinated tofu cubes in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping the tofu halfway through the cooking time, until the tofu is golden brown and slightly crispy.

          Sauté Vegetables: In a large skillet over medium heat, add a splash of sesame oil. Once the oil is heated, add the chopped bok choy, julienned carrot, and sliced bell pepper. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they are tender yet still vibrant and crisp.

            Assemble Bowls: To serve, place a generous scoop of fluffy jasmine rice into each bowl. Top the rice with a portion of the baked tofu and a colorful assortment of the sautéed vegetables.

              Garnish: For added flavor and texture, sprinkle each bowl with freshly chopped green onions and a handful of sesame seeds before serving.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: Serve the bowls with an extra drizzle of sesame oil or a dollop of gochujang on the side for those who prefer more heat. Consider using vibrant bowls to enhance the visual appeal of this colorful dish!