Crispy Gochujang-Glazed Tofu Rice Bowls

Steps

1. Step 1

   Cut each block of tofu in half through its thickness, wrap all the pieces in a clean kitchen towel or paper towels, and set a heavy pan or a couple of cans on top. Let them press while you get everything else ready, then cut the tofu into 1-inch cubes and pat dry.

   15 min

   • 28 oz extra-firm tofu (two 14 oz blocks)
2. Step 2

   Put the rinsed rice and water in a medium saucepan. Bring to a boil, then cover, turn the heat to low and cook 15 minutes. Take it off the heat and let it sit, still covered, until you're ready to serve.

   20 min, hands-off

   • 1 1/2 cups short-grain white rice
   • 2 cups water
3. Step 3

   In a small bowl, stir the rice vinegar, sugar and kosher salt together until dissolved, then add the sliced cucumber and toss. Set aside to pickle, stirring once or twice, until serving.

   10 min, hands-off

   • 1 English cucumber
   • 3 tbsp rice vinegar
   • 2 tsp sugar
   • 1/2 tsp kosher salt
4. Step 4

   Whisk the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger and water together in a small bowl until smooth. Set it next to the stove.

   • 3 tbsp gochujang
   • 2 tbsp honey
   • 2 tbsp soy sauce
   • 1 tbsp rice vinegar
   • 2 tsp toasted sesame oil
   • 3 cloves garlic
   • 2 tsp fresh ginger
   • 2 tbsp water
5. Step 5

   Toss the tofu cubes with the cornstarch and salt in a large bowl until every side is lightly coated with no dry powder left in the bowl.

   • 28 oz extra-firm tofu (two 14 oz blocks)
   • 1/3 cup cornstarch
   • 1/2 tsp salt
6. Step 6

   Heat the oil in a large nonstick or cast-iron skillet over medium-high until it shimmers. Add the tofu in a single layer, working in two batches if the pan is crowded, and fry without moving it for 3 to 4 minutes a side, turning until all sides are golden and crisp, 10 to 12 minutes total. Move the finished tofu to a plate.

   12 min

   • 1/4 cup neutral oil, such as canola or grapeseed
7. Step 7

   Pour off all but a thin film of oil. Turn the heat to medium-low, pour in the glaze and cook, stirring, until it bubbles and thickens to the texture of syrup, about 1 minute. Return the tofu to the pan and toss quickly to coat, then take it off the heat right away so the crust stays crisp.

   2 min

8. Step 8

   Fluff the rice and divide it among four bowls. Top with the glazed tofu, a pile of drained cucumber pickles, and a scatter of scallions and sesame seeds.

   • 4 scallions
   • 1 tbsp toasted sesame seeds

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026