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Korean BBQ tofu bowl 1

Korean BBQ Tofu Bowl

This flavorful Korean BBQ tofu bowl combines the sweet, spicy, and umami flavors of Korean cuisine with the health benefits of plant-based eating. Perfect for meal prep, weeknight dinners, or impressing guests with minimal effort, this bowl features crispy tofu glazed with a sticky-sweet Korean BBQ sauce, served over fluffy rice with colorful vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Pressing Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Asian, Korean
Servings 2 bowls
Calories 520 kcal

Equipment

  • Non-stick skillet
  • Paper Towels
  • Heavy weight (like cast-iron skillet)
  • Mixing Bowls

Ingredients
  

For the Crispy Tofu

  • 1 block extra-firm tofu 14-16 oz, pressed and cubed
  • 2 tablespoons cornstarch
  • 1 tablespoon neutral oil avocado or grapeseed
  • 1/4 teaspoon salt

For the Korean BBQ Sauce

  • 1/4 cup low-sodium soy sauce or tamari for gluten-free option
  • 3 tablespoons brown sugar or coconut sugar
  • 2 tablespoons gochujang Korean chili paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Bowl

  • 2 cups cooked rice brown or white
  • 1 cup purple cabbage shredded
  • 1 large carrot julienned or grated
  • 1 cucumber thinly sliced
  • 1 avocado sliced
  • 1/4 cup kimchi store-bought or homemade
  • 2 green onions sliced
  • 1 tablespoon sesame seeds
  • lime wedges for serving

Instructions
 

  • Wrap your block of tofu in paper towels or a clean kitchen towel. Place something heavy on top (like a cast-iron skillet) and let it press for 30 minutes.
  • Once pressed, cut tofu into 1-inch cubes and pat dry again with paper towels.
  • In a large bowl, toss the tofu cubes with cornstarch and salt until evenly coated.
  • Heat oil in a large non-stick skillet over medium-high heat until shimmering. Add the tofu in a single layer (work in batches if needed) and cook for 3-4 minutes per side until golden brown and crispy on all sides.
  • While the tofu cooks, make your sauce by combining soy sauce, sugar, gochujang, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
  • Once the tofu is crispy, reduce heat to medium-low. Pour the sauce into the pan and cook for 2-3 minutes until it begins to bubble.
  • Add the cornstarch slurry and stir continuously as the sauce thickens and coats the tofu, about 1-2 minutes. The sauce should reach a glossy, sticky consistency.
  • Start with a base of warm rice in each bowl. Arrange the glazed tofu and prepared vegetables around the rice in colorful sections.
  • Top with kimchi, sliced green onions, and a sprinkle of sesame seeds. Serve with lime wedges on the side.

Notes

For extra-firm texture, consider freezing your tofu block overnight, then thawing before pressing.
For a lower-sodium version, reduce the soy sauce to 2 tablespoons and add 2 tablespoons of vegetable broth.
Store components separately in airtight containers: cooked tofu with sauce (3-4 days), cooked rice (4-5 days), and fresh vegetables (2-3 days).
For meal prep, store sauce separately from crispy tofu until ready to eat, then warm and combine just before serving.

Nutrition

Calories: 520kcalCarbohydrates: 58gProtein: 18gFat: 24gSodium: 720mgFiber: 12gSugar: 16g
Keyword Korean BBQ, Tofu Bowl, Vegan, Plant-Based, Asian Bowl
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