This spicy gochuchang tofu rice bowl is made with crunchy air fried tofu, spicy kimchi, creamy avocados and refreshing cucumbers. All drizzled with a spicy, sweet and tangy gochuchang sauce. Its easy, healthy, vegan and only 15 mins of prep time!
Tofu is such a fantastic plant-based protein. It has a very subtle flavour, making it versatile to add in so many recipes. I like hiding it in pasta sauces like this healthy penne ala vodka or creamy pesto pasta. Its also great air fried, like in these tofu avocado salad rolls and this spicy gochuchang tofu rice bowl.
This spicy gochuchang tofu rice bowl is full of ingredients that will supercharge your health!
- Tofu: Tofu is an amazing source of plant-based protein that’s packed with iron, calcium, magnesium, copper and zinc. Furthermore, tofu contains isoflavones that may help in preventing some cancers, heart disease and osteoporosis.
- Avocados: Avocados are rich in monounsaturated fats (“good fats”) that help lower LDL cholesterol (“bad cholesterol”). Also a good source of potassium, folate, vitamin C, E, B5, K, niacin.
- Vegan Kimchi: This fermented cabbage is packed with flavour and rich in probiotics for a healthy gut. Kimchi also aids in digestion and may have an anti-inflammatory in the gut. Not to mention kimchi has vitamin A to boost heart health and vitamin C to aid in immune health.
- Korean seasoned seaweed flakes: Full of essential nutrients such as vitamin C, B, A, E, iron and iodine. Sprinkle some on rice, noodles or salads to bump up the nutrition.
- Cucumbers: Source of fiber, vitamin C, K, magnesium, potassium and manganese. Keep the peels on because most of the nutrients are there!
- Brown rice: Brown rice is high in fiber to help you feel fuller longer. It also has a low glycemic index so it won’t cause your blood sugar to spike after you eat it.
- Sauce: Gochuchang, honey, soy sauce, maple syrup, soy sauce, rice vinegar, sesame oil, sesame seeds and garlic. Add some gochugaru if you would like it extra spicy.
This recipe is perfect for a quick weekday meal and works so well for meal prepping too. Just leave out the avocado and add it right before you eat it to prevent it from browning.
I hope you enjoy this easy and healthy gochuchang tofu rice bowl. If you try it, I’d love to see your rating and hear your thoughts in the comments section below!
Spicy Gochuchang Tofu Rice Bowl
Equipment
- Air fryer For tofu, or you can also pan fry the tofu.
Ingredients
For the sauce
- 3 tablespoons gochuchang Korean chili paste
- 1 and 1/2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 garlic clove finely minced
- Optional: gochugaru Korean chili powder for extra spice
For the rice bowl
- 2 cups brown sushi rice Using the cup that comes with your rice cooker which is different than the cup size that you bake with. One of my rice cooker cups is approximately 1/2 a baking cup
- 1 package firm tofu 350g
- 2 avocados sliced
- 1/4 cup Korean seasoned seaweed flakes
- 1/2 cup vegan kimchi
- 1 cucumber sliced
Instructions
- Rinse rice and add it to the rice cooker with 3 and 1/3 cups water (same cup size as the cup that comes with your rice cooker). But check the package directions first because sometimes different brands can vary in cooking time.
- Make the sauce by adding all the ingredients for the sauce and whisk in a bowl. Taste and adjust the seasoning to your preference. For example if you would like a sweeter sauce, add more maple syrup, a more sour sauce add more vinegar, some gochugaru for a spicier kick.
- Cut tofu into cubes and gently mix with 2 tablespoons of the sauce. Put them in the air fryer at 185 degrees C or 365 degrees F for 10 minutes. Or fry with a little oil on a non-stick pan until lightly browned.
- Place tofu, avocado, Korean seasoned seaweed flakes, kimchi and cucumbers on top of the brown rice.
- Pour as much sauce as you would like on the rice bowl. Enjoy!
