Spicy Gochujang Tofu Rice Bowls
Spicy Gochujang Tofu Rice Bowls
Ingredients
For the Creamy Gochujang Dressing
- 1 cup cashews, soaked in hot water for 30-60 minutes, then drained
- 1 cup water
- 3 tablespoons gochujang
- 1/4 cup soy sauce
- 3 garlic, cloves
- 2 tablespoons sesame oil
- 2 tablespoons maple syrup
- 1 inch ginger, chunk, peeled
- 1 tablespoon rice vinegar
For the Bowl Components
- 14 ounces extra-firm tofu, pressed and cubed
- 1 1/2 cups brown rice, uncooked
- 1 1/2 cups frozen edamame, shelled
- 1 cup lotus root, sliced, fresh or frozen
- 2 cups green cabbage, shredded
- 1 cucumber, sliced or diced
- 1/2 cup spring onions, thinly sliced
- 1 cup pickled vegetables, such as kimchi or quick-pickled carrots
- 2 teaspoons sesame seeds, for garnish
- 1 avocado, sliced, optional
- 2 nori, sheets, cut into strips, optional
- 1 teaspoon salt, as needed for cooking vegetables
Instructions
- 1
Begin by soaking the cashews for the dressing. Place 1 cup of cashews in a heatproof bowl and cover with hot water. Let them soak for 30-60 minutes, then drain thoroughly.
⏱️ 60 min
- 2
While the cashews soak, prepare the brown rice according to package directions. This usually involves rinsing the rice, then combining it with water in a saucepan and simmering until tender. Set aside once cooked.
⏱️ 40 min
- 3
Prepare the tofu: Press the extra-firm tofu to remove excess water, then cut it into 1/2-inch cubes. Preheat your air fryer to 375°F. Air fry the tofu cubes for 15-20 minutes, shaking the basket occasionally, until golden brown and crispy.
⏱️ 20 min•🌡️ 375
- 4
Cook the edamame and lotus root. Bring a small pot of salted water to a boil. Add the shelled edamame and cook for 3-5 minutes until tender. Remove with a slotted spoon and set aside. In the same pot, add the sliced lotus root and cook for 5-7 minutes until tender-crisp. Drain and set aside.
⏱️ 15 min
- 5
While vegetables cook, chop the remaining fresh vegetables: shred the green cabbage, slice or dice the cucumber, and thinly slice the spring onions. Have your pickled vegetables ready.
⏱️ 10 min
- 6
Prepare the creamy gochujang dressing: In a high-speed blender, combine the soaked and drained cashews, 1 cup water, gochujang, soy sauce, garlic cloves, sesame oil, maple syrup, peeled ginger chunk, and rice vinegar. Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust seasonings if desired.
⏱️ 5 min
- 7
Assemble the bowls: For each serving, layer the creamy gochujang dressing at the bottom of a bowl or meal prep container. Top with a portion of cooked brown rice, air-fried tofu, cooked edamame, cooked lotus root, shredded cabbage, sliced cucumber, spring onions, and pickled vegetables.
⏱️ 5 min
- 8
Garnish each bowl with a sprinkle of sesame seeds. If using, add sliced avocado and strips of nori. Serve immediately or cover and refrigerate for meal prep.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Gochujang Tofu Rice Bowls
For the Creamy Gochujang Dressing
- 1 cup cashews, soaked in hot water for 30-60 minutes, then drained
- 1 cup water
- 3 tablespoons gochujang
- 1/4 cup soy sauce
- 3 garlic, cloves
- 2 tablespoons sesame oil
- 2 tablespoons maple syrup
- 1 inch ginger, chunk, peeled
- 1 tablespoon rice vinegar
For the Bowl Components
- 14 ounces extra-firm tofu, pressed and cubed
- 1 1/2 cups brown rice, uncooked
- 1 1/2 cups frozen edamame, shelled
- 1 cup lotus root, sliced, fresh or frozen
- 2 cups green cabbage, shredded
- 1 cucumber, sliced or diced
- 1/2 cup spring onions, thinly sliced
- 1 cup pickled vegetables, such as kimchi or quick-pickled carrots
- 2 teaspoons sesame seeds, for garnish
- 1 avocado, sliced, optional
- 2 nori, sheets, cut into strips, optional
- 1 teaspoon salt, as needed for cooking vegetables
Instructions
- 1
Begin by soaking the cashews for the dressing. Place 1 cup of cashews in a heatproof bowl and cover with hot water. Let them soak for 30-60 minutes, then drain thoroughly.
⏱️ 60 min - 2
While the cashews soak, prepare the brown rice according to package directions. This usually involves rinsing the rice, then combining it with water in a saucepan and simmering until tender. Set aside once cooked.
⏱️ 40 min - 3
Prepare the tofu: Press the extra-firm tofu to remove excess water, then cut it into 1/2-inch cubes. Preheat your air fryer to 375°F. Air fry the tofu cubes for 15-20 minutes, shaking the basket occasionally, until golden brown and crispy.
⏱️ 20 min•🌡️ 375 - 4
Cook the edamame and lotus root. Bring a small pot of salted water to a boil. Add the shelled edamame and cook for 3-5 minutes until tender. Remove with a slotted spoon and set aside. In the same pot, add the sliced lotus root and cook for 5-7 minutes until tender-crisp. Drain and set aside.
⏱️ 15 min - 5
While vegetables cook, chop the remaining fresh vegetables: shred the green cabbage, slice or dice the cucumber, and thinly slice the spring onions. Have your pickled vegetables ready.
⏱️ 10 min - 6
Prepare the creamy gochujang dressing: In a high-speed blender, combine the soaked and drained cashews, 1 cup water, gochujang, soy sauce, garlic cloves, sesame oil, maple syrup, peeled ginger chunk, and rice vinegar. Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust seasonings if desired.
⏱️ 5 min - 7
Assemble the bowls: For each serving, layer the creamy gochujang dressing at the bottom of a bowl or meal prep container. Top with a portion of cooked brown rice, air-fried tofu, cooked edamame, cooked lotus root, shredded cabbage, sliced cucumber, spring onions, and pickled vegetables.
⏱️ 5 min - 8
Garnish each bowl with a sprinkle of sesame seeds. If using, add sliced avocado and strips of nori. Serve immediately or cover and refrigerate for meal prep.
⏱️ 5 min