Tofu in Korean Gochujang Sauce & Rice
Gochujang is a Korean fermented chilli paste used to add spice, sweetness and umami to dishes. In this recipe, it is used to make a rich, umami-packed sauce for tofu. The tofu is served with rice and fresh cucumbers, and the portions are finished with vegan mayonnaise that also gets a kick from the chilli paste.
25 min- Rice:
- 2 pkgrice
- Sauce:
- 3 garlic clove
- 0.75 pkggochujang paste
- 2 tbspsoya sauce
- 1 tbspwine vinegar
- 1 tbspsugar
- 6 tbspwater
- 1 pkgspring onion
- 1 bagsesame seeds
- Mayonnaise:
- 0.25 pkggochujang paste
- 1 pkgvegan mayonnaise
- Tofu:
- 2 pkgtofu
- 2 tbspoil
- a pinch of salt
- a pinch of black pepper
- In addition:
- 1 cucumber
Spicy Tofu in Korean Gochujang Sauce with Rice
Tofu in Korean gochujang sauce with rice is a colorful, satisfying vegan meal that comes together in about 25 minutes. The tofu is fried until crisp, then coated in a rich Korean-inspired sauce combining chili heat, gentle sweetness, savory soy sauce, and deep umami. Fresh cucumber, fluffy rice, and gochujang mayonnaise create a delicious balance of textures and flavors. This easy recipe is perfect for busy weeknights, but it is also impressive enough to serve when friends come over.
Why choose Tofu in Korean Gochujang Sauce?
Gochujang gives the sauce its distinctive spicy and slightly sweet character, while white wine vinegar adds brightness and keeps the dish from feeling too heavy. Carefully dried tofu becomes beautifully crisp in the pan and absorbs the flavorful sauce without losing its texture. Tofu and sesame seeds provide plant-based protein, rice makes the meal satisfying, and cucumber brings a cool, refreshing crunch. The gochujang mayonnaise adds a creamy finish that brings every element together.
Easy tips for perfectly crisp tofu
Dry the tofu thoroughly with paper towels before cutting it into cubes. This removes excess moisture and helps it brown instead of steam. Avoid overcrowding the pan, and turn the pieces occasionally so they become crisp on several sides. Prepare the sauce in the same pan to capture all the savory browned flavors. For a milder dish, use less gochujang; for extra heat, add more to the sauce or mayonnaise. Keep some spring onion and sesame seeds aside for garnishing, and add the tofu to the sauce just before serving for the best texture.
Best ways to serve gochujang tofu
Spoon the cooked rice into bowls, add fresh cucumber, and place the saucy tofu on top. Finish with gochujang mayonnaise, spring onion, and sesame seeds. Serve individual bowls for an attractive presentation, or arrange all the components family-style so everyone can build their own meal. A crunchy cabbage salad, steamed edamame, or a simple carrot and cucumber salad makes a lovely side. Pair the dish with iced green tea, sparkling water with lime, or refreshing alcohol-free iced tea.
A quick, versatile vegan meal to enjoy
Tofu in Korean gochujang sauce with rice is an easy, flavorful, and filling recipe with plenty of room for customization. Try it for your next weeknight dinner and enjoy the perfect mix of crisp tofu, creamy sauce, fresh vegetables, and bold Korean-inspired flavor.
The Tofu in Korean Gochujang Sauce with Rice recipe was developed by our professional chefs and has been tested in our test kitchen.
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