is made with U.S.-grown rice!) I love the sticky, springy texture of sushi rice in these bowls, and the way it absorbs the gochujang sauce. (Fun fact: 95% of all sushi eaten in the U.S. U.S.-grown Short Grain Sushi Rice: Short grain rice has a short, plump, almost round kernel, and is ideal for Asian-inspired dishes.( Less moisture = “meatier”, crispier cubes.) I purchase the super-firm, vacuum-sealed packs of tofu from either Trader Joe’s or Whole Foods. The firmer the tofu, the less moisture you need to press out of it. Tofu: It’s important to use extra-firm (or “super-firm”) tofu for this recipe.Once you build your tofu bowl, drizzle with gochujang sauce, mix with abandon, and dive in! Recipe Ingredients and Substitutions: The rice is bolstered by the flavors of rice vinegar, sugar, and salt. This sushi rice is made from U.S.-grown short grain white rice, which is softer and stickier than other varieties with a slight springiness to the bite. These ingredients really pop when built on a bed of fluffy seasoned sushi rice (AKA the tastiest rice). And to finish with flair, toasty sesame seeds and roasted peanuts. (Note: if you’re not a tofu fan, you can apply the same cooking method to shrimp, chicken, or even thinly sliced beef.)Īlongside the tofu, quick-pickled veggies (I use carrots, cucumber, and radish), offer cooling crunch and refreshing tang. Marinating the tofu allows it soak up the umami-rich sauce and offer maximum flavor in every bite. While I have many, MANY tofu recipes in my dinner index, this recipe boasts the boldest flavor and most dynamite display of textures. Why You’ll Love these Gochujang Tofu and Rice Bowls This recipe post is sponsored by USA Rice I was compensated for my time, however all opinions are my own. Vegan, gluten free, and wildly flavorful, these tofu bowls are worth skipping the takeout for. Let it simmer for about 10-15 minutes.Gochujang Tofu and Rice Bowls, inspired by Korean Bibimbap, feature marinated tofu, quick-pickled vegetables, and seasoned sushi rice. In a cup, mix the cornflour with 2 tsp of water until there are no lumps and add that to the pan.Give it a quick stir and pour over the fragrant cabbage along with 300ml of boiling water (be careful it doesn't spit) and reduce to heat to medium-low. In the bowl you used making the tofu marinade, add 2 tbsp each of gochujang and soy sauce and 1 tbsp each of sesame oil and rice wine vinegar.Keep the contents of the pan moving and when softened, throw in the cabbage and coat in all the oils. Once done, scoop them out, set aside, turn the heat down to medium and add the ginger, garlic & star anise (use your best judgement on whether more oil is needed at this point). Fry the tofu cubes until they take on some colour on all sides. Get a frying pan nice and toasty and add a tbsp of light oil.Chop the cabbage into squares roughly the same size as the tofu. Slice the ginger (peeled or unpeeled) into matchsticks, and slice the garlic cloves as finely as your knife skills allow.
Fry in a dry pan until lightly blackened all over.
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