Korean Tofu Bowl



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Three Steps to Getting Crispier Tofu


Remove Excess Moisture


Use High Quality Oil




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Ready to Cook the Korean Tofu Bowls?




Korean Tofu Bowls

Prep Time: 10 minutes Cook Time: 15 minutes
Yield:2 Servings


1 7oz container organic extra firm tofu

1 small head of broccoli, cut into florets

2 tablespoons grapeseed oil, divided

1 clove garlic, minced

1 thumb size piece of ginger, grated on a microplane

1 tablespoon gochujang

1 tablespoon peanut butter

1 tablespoon tamari

1 teaspoon coconut sugar

1 tablespoon sesame oil

2 tablespoons warm water

4 oz. sugar snap peas

1 1/2 cups cooked brown rice

1/4 cup kimchi, finely diced


  1. Bring a large pot of salted water to a boil. Preheat the oven to 400° Fahrenheit. Open and drain tofu and wrap in a clean towel to remove excess moisture.
  2. Place broccoli on a parchment paper-lined sheet pan, and drizzle with grapeseed oil. Roast in the oven until crispy in places, about 12-15 minutes.
  3. Whisk garlic, ginger, gochujang, peanut butter, tamari, coconut sugar, sesame oil, and water together in a small bowl.
  4. Place a large skillet over medium heat and add grapeseed oil. Once hot, add the cubed tofu and cook until crispy on all sides. Once crispy, add the gochujang sauce and sauté for another 3 minutes.
  5. Once the water is boiling, add the sugar snap peas and cook until bright green and tender, but still crispy. About 2-3 minutes.
  6. Divide the brown rice between two plates and top with tofu, broccoli, sugar snap peas, and kimchi.

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