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–+ servings
Korean Tofu Bowl Vegetarian

Easy Korean Tofu Bowl Vegetarian Recipe Bursting with Bold Flavors

A satisfying Korean Tofu Bowl Vegetarian packed with protein-rich tofu and vibrant veggies, ideal for a quick and nutritious meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Tofu
  • 1 block Firm tofu Pressed and cubed
  • 2 tablespoons Cornstarch For coating
  • 1.5 tablespoons Sesame oil
For the Veggies
  • 1 medium Carrot Julienne or thinly sliced
  • 1 medium Cucumber Fresh and cooling
  • 2 cups Spinach or kale Lightly sautéed or blanched
For the Sauce
  • 2 tablespoons Gochujang (Korean chili paste)
  • 2 tablespoons Soy sauce
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Honey or maple syrup
  • 2 cloves Garlic Minced
For Assembly & Garnish
  • 2 cups Steamed rice or quinoa As base
  • 2 tablespoons Sesame seeds Toasted
  • 2 tablespoons Green onions Thinly sliced
  • 1 cup Optional kimchi For added flavor

Equipment

  • nonstick skillet
  • medium bowl
  • small bowl

Method
 

Preparation
  1. Press the firm tofu between clean towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes and pat dry.
  2. Gently toss tofu cubes with cornstarch and a pinch of salt until each piece is evenly coated.
  3. Heat sesame oil in a nonstick skillet over medium-high heat, then arrange tofu cubes in a single layer and cook 3–4 minutes per side until golden and crispy.
Sauce Preparation
  1. In a small bowl, whisk together gochujang, soy sauce, rice vinegar, honey (or maple syrup), and minced garlic until smooth.
Veggie Preparation
  1. Warm sesame oil in a skillet, wilt spinach or kale for 1–2 minutes until tender, season lightly with salt and set aside.
  2. Slice carrots and cucumber into thin matchsticks and keep raw until assembling.
Assembly
  1. Divide steamed rice (or quinoa) among bowls, top with crispy tofu, spoon over spicy gochujang sauce, then arrange veggies and greens artfully.
  2. Finish with toasted sesame seeds and sliced green onions, serve immediately for optimal taste.
  3. Optional: Add kimchi for a tangy punch.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 200mgIron: 4mg

Notes

Fresh veggies should be added just before serving for best taste.

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