Spicy Gochujang Tofu Rice Bowls with Edamame and Brown Rice
Spicy Gochujang Tofu Rice Bowls with Edamame and Brown Rice
Ingredients
For the Crispy Tofu
- 1 pound extra-firm tofu, pressed and cut into 1/2-inch cubes
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
For the Spicy Gochujang Dressing
- 1/2 cup raw cashews, soaked in hot water for 15 minutes, then drained
- 1/2 cup water
- 1/4 cup gochujang paste
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
For the Bowls
- 3 cups cooked brown rice
- 1 1/2 cups shelled edamame
- 1/2 cup lotus root, thinly sliced
- 2 cups green cabbage, finely shredded
- 2 cucumber, small, diced
- 1 cup pickled daikon radish and carrots, shredded
- 1/4 cup spring onions, chopped
For Serving (Optional)
- 1 avocado, sliced
- 1 teaspoon sesame seeds, white and black, mixed
- 2 tablespoons crispy fried onions or garlic
- 1 package roasted seaweed snacks
Instructions
- 1
Prepare the Tofu: In a medium bowl, gently toss the pressed and cubed tofu with cornstarch, soy sauce, and sesame oil until evenly coated.
⏱️ 5 min
- 2
Air Fry the Tofu: Preheat your air fryer to 375°F. Arrange the seasoned tofu in a single layer in the air fryer basket. Air fry for 15-20 minutes, shaking the basket halfway through, until the tofu is golden brown and crispy. Set aside.
⏱️ 20 min•🌡️ 375
- 3
Make the Gochujang Dressing: Combine the soaked and drained cashews, water, gochujang paste, rice vinegar, soy sauce, sesame oil, maple syrup, minced garlic, and grated ginger in a blender. Blend until completely smooth and creamy. Transfer the dressing to a jar or airtight container.
⏱️ 10 min
- 4
Assemble the Meal Prep Bowls: Line up four meal prep containers. Pour approximately 1/4 cup of the spicy gochujang dressing into the bottom of each container.
⏱️ 5 min
- 5
Layer the Ingredients: In each bowl, layer the ingredients over the dressing in the following order: 1/4 of the edamame, 1/4 of the sliced lotus root, 3/4 cup of cooked brown rice, 1/2 cup of shredded cabbage, 1/4 of the diced cucumber, 1/4 of the crispy tofu cubes, and 1/4 of the pickled daikon radish and carrots. Garnish with chopped spring onions.
⏱️ 10 min
- 6
Store and Serve: Seal the meal prep bowls with lids and refrigerate until ready to eat. When serving, invert one meal prep bowl into a larger serving bowl. Top with sliced avocado, a sprinkle of white and black sesame seeds, and crispy fried onions or garlic, if desired. Mix thoroughly before eating. Serve with roasted seaweed snacks for scooping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Gochujang Tofu Rice Bowls with Edamame and Brown Rice
Ingredients
For the Crispy Tofu
- 1 pound extra-firm tofu, pressed and cut into 1/2-inch cubes
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
For the Spicy Gochujang Dressing
- 1/2 cup raw cashews, soaked in hot water for 15 minutes, then drained
- 1/2 cup water
- 1/4 cup gochujang paste
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
For the Bowls
- 3 cups cooked brown rice
- 1 1/2 cups shelled edamame
- 1/2 cup lotus root, thinly sliced
- 2 cups green cabbage, finely shredded
- 2 cucumber, small, diced
- 1 cup pickled daikon radish and carrots, shredded
- 1/4 cup spring onions, chopped
For Serving (Optional)
- 1 avocado, sliced
- 1 teaspoon sesame seeds, white and black, mixed
- 2 tablespoons crispy fried onions or garlic
- 1 package roasted seaweed snacks
Instructions
- 1
Prepare the Tofu: In a medium bowl, gently toss the pressed and cubed tofu with cornstarch, soy sauce, and sesame oil until evenly coated.
⏱️ 5 min - 2
Air Fry the Tofu: Preheat your air fryer to 375°F. Arrange the seasoned tofu in a single layer in the air fryer basket. Air fry for 15-20 minutes, shaking the basket halfway through, until the tofu is golden brown and crispy. Set aside.
⏱️ 20 min•🌡️ 375 - 3
Make the Gochujang Dressing: Combine the soaked and drained cashews, water, gochujang paste, rice vinegar, soy sauce, sesame oil, maple syrup, minced garlic, and grated ginger in a blender. Blend until completely smooth and creamy. Transfer the dressing to a jar or airtight container.
⏱️ 10 min - 4
Assemble the Meal Prep Bowls: Line up four meal prep containers. Pour approximately 1/4 cup of the spicy gochujang dressing into the bottom of each container.
⏱️ 5 min - 5
Layer the Ingredients: In each bowl, layer the ingredients over the dressing in the following order: 1/4 of the edamame, 1/4 of the sliced lotus root, 3/4 cup of cooked brown rice, 1/2 cup of shredded cabbage, 1/4 of the diced cucumber, 1/4 of the crispy tofu cubes, and 1/4 of the pickled daikon radish and carrots. Garnish with chopped spring onions.
⏱️ 10 min - 6
Store and Serve: Seal the meal prep bowls with lids and refrigerate until ready to eat. When serving, invert one meal prep bowl into a larger serving bowl. Top with sliced avocado, a sprinkle of white and black sesame seeds, and crispy fried onions or garlic, if desired. Mix thoroughly before eating. Serve with roasted seaweed snacks for scooping.
⏱️ 5 min