Sticky Gochujang Tofu Bowl
Crispy golden tofu coated in a delectably sticky gochujang sauce – need we say more!
Photograph by Niki Webster.
Nutritional information based on one serving of the full recipe using 2 sprays of oil spray, ¼ head broccoli per serving, 40g edamame per serving and the sriracha/mayo drizzle.
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
10 min
Cook time
15 min
Total time
25
Cuisine
Southeast Asian
Meal
- mains
Servings
Kcal
648
Carbs
82 g
Protein
28 g
Fat
21 g
* Nutritional information per serving.
Ingredients
Tofu
- 100g/3.5 oz (approx.) extra firm tofu (we like Tofoo), drained, patted dry and cut into 1-2cm cubes
- 1½ tbsp cornflour (use gluten-free if needed)
- ⅛ tsp salt
- Pinch of black pepper (optional)
Gochujang sauce
- ½ clove garlic, finely chopped (use pre-chopped if short of time)
- 1 cm of ginger, peeled and grated (use pre-chopped if short of time)
- ½ tbsp tomato purée
- ¾ tbsp soy sauce (use tamari if gluten-free)
- ¼ tbsp gochujang paste
- Small squeeze of lime juice
- ¼ tbsp sesame oil
- ¼ tbsp syrup (eg maple or agave)
Rice
- 75g/2.6 oz Thai sticky rice, Thai jasmine rice or any rice of your choice, cooked according to the instructions on the packet
Optional extras
- ¼ x head of broccoli, broken into bite-sized florets and steamed or boiled
- 40g/¼ cup edamame, steamed or boiled
- 1 tbsp kimchi (optional)
- Sriracha mayo drizzle (mix ½ tbsp vegan mayonnaise with ½ tsp sriracha and ½ tbsp water – optional)
Optional toppings: sesame seeds, fresh coriander, fresh chilli, mixed seeds (eg pumpkin, sunflower)
Tofu
- 200g/7 oz (approx.) extra firm tofu (we like Tofoo), drained, patted dry and cut into 1-2cm cubes
- 3 tbsp cornflour
- ¼ tsp salt
- Pinch of black pepper (optional)
Gochujang sauce
- 1 clove garlic, finely chopped (use pre-chopped if short of time)
- 2 cm of ginger, peeled and grated (use pre-chopped if short of time)
- 1 tbsp tomato purée
- 1½ tbsp soy sauce (use tamari if gluten-free)
- ½ tbsp gochujang paste
- Juice of ¼ lime
- ½ tbsp sesame oil
- ½ tbsp syrup (eg maple or agave)
Rice
- 150g/5.2 oz Thai sticky rice, Thai jasmine rice or any rice of your choice, cooked according to the instructions on the packet
Optional extras
- ½ x head of broccoli, broken into bite-sized florets and steamed or boiled
- 80g/½ cup edamame, steamed or boiled
- 2 tbsp kimchi (optional)
- Sriracha mayo drizzle (mix 1 tbsp vegan mayonnaise with 1 tsp sriracha and 1 tbsp water – optional)
Optional toppings: sesame seeds, fresh coriander, fresh chilli, mixed seeds (eg pumpkin, sunflower)
Gochujang sauce
- 1½ clove garlic, finely chopped (use pre-chopped if short of time)
- 3 cm of ginger, peeled and grated (use pre-chopped if short of time)
- 1½ tbsp tomato purée
- 2¼ tbsp soy sauce (use tamari if gluten-free)
- ¾ tbsp gochujang paste
- 1½ tbsp lime juice
- ¾ tbsp sesame oil
- ¾ tbsp syrup (eg maple or agave)
Rice
- 225g/8 oz Thai sticky rice, Thai jasmine rice or any rice of your choice, cooked according to the instructions on the packet
Optional extras
- ¾ x head of broccoli, broken into bite-sized florets and steamed or boiled
- 120g/¾ cup edamame, steamed or boiled
- 3 tbsp kimchi (optional)
- Sriracha mayo drizzle (mix 1½ tbsp vegan mayonnaise with 1½ tsp sriracha and 1½ tbsp water – optional)
Optional toppings: sesame seeds, fresh coriander, fresh chilli, mixed seeds (eg pumpkin, sunflower)
Tofu
- 400g/14 oz (approx.) extra firm tofu (we like Tofoo), drained, patted dry and cut into 1-2cm cubes
- 6 tbsp cornflour
- ½ tsp salt
- ¼ tsp black pepper (optional)
Gochujang sauce
- 2 cloves garlic, finely chopped (use pre-chopped if short of time)
- Thumbnail of ginger, peeled and grated (use pre-chopped if short of time)
- 2 tbsp tomato purée
- 3 tbsp soy sauce (use tamari if gluten-free)
- 1 tbsp gochujang paste
- Juice of ½ a lime
- 1 tbsp sesame oil
- 1 tbsp syrup (eg maple or agave)
Rice
- 300g/10.5 oz Thai sticky rice, Thai jasmine rice or any rice of your choice, cooked according to the instructions on the packet
Optional extras
- 1 x head of broccoli, broken into bite-sized florets and steamed or boiled
- 150g/1 cup edamame, steamed or boiled
- 4 tbsp kimchi (optional)
- Sriracha mayo drizzle (mix 2 tbsp vegan mayonnaise with 2 tsp sriracha and 2 tbsp water – optional)
Optional toppings: sesame seeds, fresh coriander, fresh chilli, mixed seeds (eg pumpkin, sunflower)
Instructions
Tofu
- Using a Tupperware container, add the tofu, cornflour, salt and pepper. Put on the lid and shake it up. Or place the tofu in a large bowl and make sure it’s thoroughly coated.
- Get a large frying pan or wok and heat a little oil on a medium heat. Fry the tofu until golden on all sides. Set aside.
Sauce
- While the tofu is frying make the sauce using a large frying pan or wok.
- Heat a little oil on medium then add the garlic and ginger and fry for 2 minutes.
- Add all of the other sauce ingredients and simmer until it starts to thicken – around 5-10 minutes.
- Place the tofu in with the sauce and make sure it’s thoroughly coated. Heat for a further 2 minutes.
Extras/assembly
- Divide the rice into sections in four bowls.
- Divide all the other items into sections, including the tofu.
- Drizzle over the sriracha mayo, sesame seeds and fresh coriander if using.
Tofu
- Using a Tupperware container, add the tofu, cornflour, salt and pepper. Put on the lid and shake it up. Or place the tofu in a large bowl and make sure it’s thoroughly coated.
- Get a large frying pan or wok and heat a little oil on a medium heat. Fry the tofu until golden on all sides. Set aside.
Sauce
- While the tofu is frying make the sauce using a large frying pan or wok.
- Heat a little oil on medium then add the garlic and ginger and fry for 2 minutes.
- Add all of the other sauce ingredients and simmer until it starts to thicken – around 5-10 minutes.
- Place the tofu in with the sauce and make sure it’s thoroughly coated. Heat for a further 2 minutes.
Extras/assembly
- Divide the rice into sections in four bowls.
- Divide all the other items into sections, including the tofu.
- Drizzle over the sriracha mayo, sesame seeds and fresh coriander if using.
Tofu
- Using a Tupperware container, add the tofu, cornflour, salt and pepper. Put on the lid and shake it up. Or place the tofu in a large bowl and make sure it’s thoroughly coated.
- Get a large frying pan or wok and heat a little oil on a medium heat. Fry the tofu until golden on all sides. Set aside.
Sauce
- While the tofu is frying make the sauce using a large frying pan or wok.
- Heat a little oil on medium then add the garlic and ginger and fry for 2 minutes.
- Add all of the other sauce ingredients and simmer until it starts to thicken – around 5-10 minutes.
- Place the tofu in with the sauce and make sure it’s thoroughly coated. Heat for a further 2 minutes.
Extras/assembly
- Divide the rice into sections in four bowls.
- Divide all the other items into sections, including the tofu.
- Drizzle over the sriracha mayo, sesame seeds and fresh coriander if using.
Tofu
- Using a Tupperware container, add the tofu, cornflour, salt and pepper. Put on the lid and shake it up. Or place the tofu in a large bowl and make sure it’s thoroughly coated.
- Get a large frying pan or wok and heat a little oil on a medium heat. Fry the tofu until golden on all sides. Set aside.
Sauce
- While the tofu is frying make the sauce using a large frying pan or wok.
- Heat a little oil on medium then add the garlic and ginger and fry for 2 minutes.
- Add all of the other sauce ingredients and simmer until it starts to thicken – around 5-10 minutes.
- Place the tofu in with the sauce and make sure it’s thoroughly coated. Heat for a further 2 minutes.
Extras/assembly
- Divide the rice into sections in four bowls.
- Divide all the other items into sections, including the tofu.
- Drizzle over the sriracha mayo, sesame seeds and fresh coriander if using.
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Vegan ‘Baileys’ Irish Cream Liqueur
This is a delectable dairy-free homemade version of the very popular creamy alcoholic drink – we challenge you to tell the difference… Makes approximately 1 litre. This recipe has been…
Best Ever Tiramisu
Espresso soaked ladyfingers, sweet and fluffy vegan Amaretto cream with a light dusting of cocoa – mmm. This recipe has been taken straight from our brand new mini cookbook, A…
No Turkey Festive Roast
This mouth-watering no turkey roast is much easier to make than it looks! With a crispy ‘skin’ and juicy, tender middle, you’ll create a dazzling centrepiece for your festive table.…
Smoky Jerk-Glazed Kebabs & Superfood Salad With Pineapple & Mint Dressing
This has been a winning dish with vegans and non-vegans alike every time I’ve produced it. Summery, bursting with flavour/freshness (and protein woo hoo) and a real crowd-pleaser for those…
Creamy Roasted Red Pepper Pasta
If your family is anything like mine, they love pasta! This is a quick and easy recipe for a nourishing pasta sauce. It’s similar to pesto but a lot creamier,…
Quick & Easy Tacos With Toasted Pecans & Tahini Drizzle (high-protein)
Made in under 20 minutes, these tacos are super fresh and zinging with nutrients and protein – perfect for busy lives.
