Spicy Gochuchang Tofu Rice Bowl
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!
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!