Spicy Gochujang Tofu Bowl

If you want to convert a non-tofu fan, crumble it up! This vegan Spicy Gochujang Tofu Bowl is packed with protein, vegetables, and plenty of flavor!

Spicy Gochujang Tofu Bowl

Spicy Gochujang Tofu Bowl

People are often turned off by tofu’s texture. However, when broken into ground meat-sized chunks, it provides an ideal canvas for any flavor combination, such as this Mexican-inspired rendition of Tofu Tacos with Potatoes and Poblanos. The heat in this Korean-inspired tofu dish pairs wonderfully with the raw cabbage and carrot slaw.

Spicy Gochujang Tofu Bowl

What does gochujang paste consist of?

I enjoy the sweet and spicy flavor of Gochujang, a spicy Korean chili paste prepared from chili peppers, fermented soybeans, rice, and salt. It gives the tofu crumbles a sweet, spicy, and umami bite, which is rounded off with a fresh combination of shredded cabbage and carrots coated in a tangy sesame sauce. I added brown rice to complete the meal.

Spicy Gochujang Tofu Bowl Ingredients

  • Tofu: I used extra firm tofu, but firm will work too.
  • Sauce: Gochujang, soy sauce, and rice vinegar
  • Ginger: Grate a teaspoon of fresh ginger.
  • Garlic: Mince two cloves of garlic.
  • Coleslaw: Rice vinegar, sesame oil, honey, salt, tricolor coleslaw mix, scallions
  • Rice: You’ll need one cup of cooked brown rice.
  • Lime Wedges for serving

How does one squeeze water from tofu?

To avoid soggy or watery tofu, you must press out all of the moisture. Place the tofu on a dish lined with paper or tea towels. Cover with another towel and set a heavy pan on top to press out any extra water.

How to Make Spicy Gochujang Tofu Bowl

  • To prepare the tofu, squeeze out the moisture and break it into ground meat-sized bits.
  • Tofu Sauce: Combine gochujang, soy sauce, and a tablespoon of vinegar.
  • Cook the tofu: Set a large pan over medium-high heat and add the sesame oil. Sauté the garlic and ginger for 30 seconds, then add the tofu. simmer for five minutes, then add the gochujang sauce and simmer for an additional five minutes.
  • Slaw: Combine all of the coleslaw ingredients together.
  • Serve the rice in two dishes, topped with slaw, tofu, and scallions.

How to Meal Prep

Refrigerate each tofu dish in an airtight container for four days. If you’re bringing them for lunch, combine the tofu and rice in a single container and microwave until heated. Place the slaw in a separate container and add it to the bowl before eating.

Spicy Gochujang Tofu Bowl Variations:

  • Protein: If you prefer meat, replace the tofu with ground chicken or turkey.
  • What may be used instead of gochujang? Sriracha is an effective alternative for gochujang.
  • Rice: You may use whatever you like for the basis, including quinoa, soba noodles, and rice noodles. If you’re eating low-carb, replace the rice with cauliflower rice or additional shredded vegetables.
  • Slaw: If you don’t want to buy prepared slaw, you may create your own from green and red cabbage and carrots.
  • Vegetables: For added nutrition, add broccoli, zucchini, or bell pepper.
Spicy Gochujang Tofu Bowl

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Spicy Gochujang Tofu Bowls

Spicy Gochujang Tofu Bowls

If you want to convert a non-tofu fan, crumble it up. These vegan Spicy Gochujang Tofu Bowls are packed with protein, vegetables, and plenty of flavor!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course dinner, lunch, Salad
Cuisine American
Servings 2


  • 1 14- ounce package extra firm tofu drained
  • 2 tablespoons Gochujang
  • 2 tablespoons reduced sodium soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 3 1/2 teaspoons sesame oil
  • 2 garlic cloves minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 3 cups tri-color coleslaw mix red and green cabbage and carrots
  • 2 scallions chopped, white and green separated
  • 1 cup cooked brown rice
  • lime wedges for serving


  • Place the tofu on a paper towel or tea towel-lined dish. Cover with another towel and lay a heavy pan on top to squeeze excess water from the tofu.
  • With your fingers, crumble the tofu into small (ground meat-sized) pieces and place in a small dish. Set aside.
  • In a small dish or measuring cup, combine the Gochujang, soy sauce, and 1 tablespoon vinegar.
  • Heat a large skillet over medium-high heat.
  • Add 1/2 tablespoon sesame oil and stir to coat the pan’s bottom.
  • Sauté the garlic and ginger for 30 seconds. Cook for 5 minutes, stirring often, until some of the crushed tofu begins to brown.
  • Add the gochujang sauce and stir to coat evenly. Cook for a further 4-5 minutes, turning often, until the pieces are lightly browned on the edges.
  • Meanwhile, make the slaw. In a small mixing bowl, add the remaining 2 tablespoons vinegar, 2 teaspoons sesame oil, and 1 teaspoon honey. Season with 1/4 teaspoon salt. Whisk together until smooth and blended. Toss in the coleslaw mix and scallion whites until uniformly coated with dressing.
  • Divide the rice into two medium serving dishes.
  • Pour 1 1/2 cups slaw and 1 cup tofu into each bowl. Top each with scallion greens and serve immediately.
Keyword Spicy Gochujang Tofu Bowls

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