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To make Spicy Korean Tofu Bowls, gather these 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) You can swap some ingredients if needed. If you want a different heat level, use less gochujang. For a soy-free option, try coconut aminos instead of soy sauce. You can also replace the jasmine rice with brown rice or quinoa for a healthier base. Don't have bok choy? Spinach or kale works well too. For a sweeter touch, use agave syrup instead of honey. Be creative and adjust to your taste! This dish packs a punch of nutrients. Tofu is a great source of protein and iron. It helps build muscle and keeps you full. The vegetables add vitamins A, C, and K. They also offer fiber, which is good for digestion. Gochujang gives a spicy kick and contains antioxidants. Jasmine rice provides energy through healthy carbs. Overall, these bowls are a balanced meal that supports your health and energy needs. Enjoy making this healthy and flavorful meal! Start by preheating your oven to 400°F (200°C). Press the tofu to get rid of extra moisture. This step helps the tofu soak up flavors better. Cut the pressed tofu into cubes. Next, make a marinade. Mix gochujang, soy sauce, sesame oil, honey or maple syrup, and rice vinegar in a bowl. Add the tofu cubes to the marinade and gently toss. Let the tofu sit for 15-20 minutes. This marinating time allows the flavors to blend and enhances the taste. While the tofu marinates, rinse the jasmine rice under cold water. Keep rinsing until the water runs clear. This step removes excess starch and makes the rice fluffier. In a saucepan, combine the rinsed rice and vegetable broth or water. Bring the mixture to a boil. Then, cover the pot and lower the heat. Let it simmer for 15 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork after cooking. Now, it’s time to cook the vegetables. Heat a splash of sesame oil in a large skillet over medium heat. Add the chopped bok choy, julienned carrot, and sliced bell pepper. Sauté these for about 5-7 minutes. You want them tender yet vibrant. Stir occasionally to avoid burning. This step adds color and nutrition to your dish. Once all components are ready, you will assemble your bowls. The full recipe guides you through the final steps of creating a delicious meal. Marinating tofu is key to great taste. Use gochujang, soy sauce, sesame oil, honey, and rice vinegar. This mix brings out the best in tofu. Let it soak for 15-20 minutes. The longer you marinate, the richer the flavor. If you like, try adding garlic or ginger for extra punch. Baking tofu makes it crispy and delicious. Preheat your oven to 400°F (200°C). Spread marinated tofu on a lined baking sheet. Bake for 25-30 minutes, flipping halfway through. This helps get an even golden color. Don't crowd the pan; it needs space to crisp up. Presentation matters! Start with a scoop of jasmine rice in each bowl. Top it with baked tofu and sautéed veggies. Add chopped green onions and sesame seeds for garnish. You can even drizzle a bit more sesame oil for extra flavor. This makes your meal look and taste amazing. For more details, check the Full Recipe. {{image_2}} If you want to make this dish vegetarian, you can swap tofu for tempeh or seitan. Both options are high in protein and have a great texture. Tempeh has a nuttier flavor, while seitan is chewy and meaty. You can use the same marinade for them. Just remember to adjust the cooking times. Tempeh needs less time in the oven, while seitan can take a bit longer. To amp up the heat, add sliced jalapeños or red pepper flakes to your tofu marinade. If you like a sweet and spicy mix, try adding more honey or maple syrup. You can also drizzle sriracha over the finished bowl for a bold kick. Another great option is to toss in some kimchi. It adds spice and a tangy crunch that pairs well with the tofu. While jasmine rice is a classic choice, you can switch it up with quinoa or brown rice for added texture and nutrition. Quinoa is high in protein and cooks quickly. Brown rice gives a chewy bite and a nutty taste. You can even use cauliflower rice for a low-carb option. Each grain will bring its unique flavor, making your spicy Korean tofu bowls even more exciting. To store leftovers, let the tofu bowls cool first. Place them in an airtight container. This keeps the food fresh and safe for later. You can keep them in the fridge for up to three days. Make sure to separate the tofu and veggies from the rice if you want to keep everything crisp. When reheating, you want to avoid soggy tofu. Use an oven or toaster oven for the best results. Preheat to 350°F (175°C). Place the tofu and veggies on a baking sheet. Heat for about 10-15 minutes until warm. For the rice, you can add a splash of water in a microwave-safe bowl. Cover it and heat for 1-2 minutes, stirring halfway. You can freeze these bowls for future meals! Let them cool completely, then package in freezer-safe containers. They will keep well for up to three months. When ready to eat, thaw in the fridge overnight before reheating. This way, you still enjoy the great flavors of your Spicy Korean Tofu Bowls. Yes, you can make this recipe spicier! If you like heat, add more gochujang. You can also sprinkle some red pepper flakes on top before serving. For a different kick, try adding sliced fresh chili peppers. Adjust the spice based on your taste. Enjoy the heat! If you don't have gochujang, you can use sriracha or chili paste. These options will give you some heat, but the flavor will differ. Mixing miso paste with a bit of hot sauce is another tasty choice. This will mimic the sweet and spicy taste of gochujang. The recipe is almost vegan! Just replace honey with maple syrup or agave nectar. This swap keeps the dish sweet without using animal products. Everything else in the recipe is already plant-based. Enjoy this vegan twist on a classic dish! You can find the full recipe for Spicy Korean Tofu Bowls above. This recipe includes all the steps and tips you need for cooking. Enjoy creating this dish at home! This blog post covered key ingredients, how to prepare them, and tasty variations. You learned about cooking tofu, jasmine rice, and veggies. I shared tips for flavor and crispiness, plus storage advice for leftovers. Try different spices or grains for a fun twist. Remember, cooking is all about creativity. Enjoy your meals and make them your own!

Spicy Korean Tofu Bowls

Discover the bold flavors of Spicy Korean Tofu Bowls! This delicious recipe combines crispy marinated tofu with sautéed vegetables over fluffy jasmine rice, perfect for a nutritious meal. With easy steps to follow and a range of colorful ingredients, you'll create a vibrant and flavorful dish that's sure to impress. Click to explore the full recipe and spice up your dinner 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). Press the tofu to remove excess moisture, then cut it into cubes.

    Marinate Tofu: In a bowl, mix gochujang, soy sauce, sesame oil, honey (or maple syrup), and rice vinegar. Add the cubed tofu and gently toss to coat. Let it marinate for 15-20 minutes.

      Cook Rice: While the tofu is marinating, rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice and vegetable broth (or water). Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes or until rice is tender and liquid is absorbed.

        Bake Tofu: Spread the marinated tofu on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden and slightly crispy.

          Sauté Vegetables: In a large skillet over medium heat, add a splash of sesame oil. Sauté the chopped bok choy, julienned carrot, and sliced bell pepper for about 5-7 minutes, or until the vegetables are tender but still vibrant.

            Assemble Bowls: To serve, place a scoop of jasmine rice in a bowl, top with the baked tofu, and add the sautéed vegetables.

              Garnish: Sprinkle with chopped green onions and sesame seeds before serving for an added crunch and flavor.

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