Spicy Gochujang Tofu Rice Bowls
Spicy Gochujang Tofu Rice Bowls
Ingredients
For the Creamy Gochujang Dressing
- 1 cup cashews, soaked for at least 2 hours, then drained
- 1 cup water
- 3 tablespoons gochujang
- 1/4 cup soy sauce
- 3 garlic, cloves, peeled
- 2 tablespoons sesame oil
- 2 tablespoons maple syrup
- 1 inch ginger, chunk, peeled
- 1 tablespoon rice vinegar
For the Bowl Assembly
- 2 cups brown rice, cooked according to package directions
- 14 ounces extra-firm tofu, pressed, cubed, and air-fried until crispy
- 1 1/2 cups edamame, shelled, cooked in salted water
- 1 cup lotus root, sliced, cooked in salted water
- 2 cups cabbage, shredded
- 1 cucumber, sliced or diced
- 2 spring onion, sliced, for garnish
- 1/2 cup pickled vegetables, such as kimchi or quick-pickled carrots
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
Begin by soaking the cashews for the dressing. Place 1 cup of cashews in a bowl and cover with hot water. Let them soak for at least 2 hours, or overnight in cold water. Drain thoroughly before use.
⏱️ 120 min - 2
While cashews are soaking, prepare your brown rice according to package instructions. Cook the edamame and lotus root in separate pots of salted boiling water until tender-crisp. Drain and set aside.
⏱️ 20 min
- 3
Prepare the tofu: press extra-firm tofu to remove excess water, then cut into 1/2-inch cubes. Air-fry at 375°F for 15-20 minutes, shaking the basket occasionally, until golden brown and crispy.
⏱️ 20 min•🌡️ 375
- 4
To make the creamy gochujang dressing, combine the drained soaked cashews, 1 cup water, gochujang, soy sauce, garlic cloves, sesame oil, maple syrup, ginger chunk, and rice vinegar in a high-speed blender.
⏱️ 5 min
- 5
Blend the dressing ingredients until completely smooth and creamy. If the dressing is too thick, add a tablespoon or two more water until it reaches your desired consistency. Taste and adjust seasonings as needed.
⏱️ 5 min
- 6
Assemble the bowls: Divide the cooked brown rice among 4 serving bowls. Arrange portions of the air-fried tofu, cooked edamame, cooked lotus root, shredded cabbage, sliced cucumber, and pickled vegetables over the rice.
⏱️ 10 min
- 7
Drizzle each bowl generously with the creamy gochujang dressing. Garnish with sliced spring onion and toasted sesame seeds.
⏱️ 5 min
- 8
Serve immediately and enjoy your Spicy Gochujang Tofu Rice Bowls!
Kitchen Tools
Nutrition Facts (per serving)
Spicy Gochujang Tofu Rice Bowls
For the Creamy Gochujang Dressing
- 1 cup cashews, soaked for at least 2 hours, then drained
- 1 cup water
- 3 tablespoons gochujang
- 1/4 cup soy sauce
- 3 garlic, cloves, peeled
- 2 tablespoons sesame oil
- 2 tablespoons maple syrup
- 1 inch ginger, chunk, peeled
- 1 tablespoon rice vinegar
For the Bowl Assembly
- 2 cups brown rice, cooked according to package directions
- 14 ounces extra-firm tofu, pressed, cubed, and air-fried until crispy
- 1 1/2 cups edamame, shelled, cooked in salted water
- 1 cup lotus root, sliced, cooked in salted water
- 2 cups cabbage, shredded
- 1 cucumber, sliced or diced
- 2 spring onion, sliced, for garnish
- 1/2 cup pickled vegetables, such as kimchi or quick-pickled carrots
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
Begin by soaking the cashews for the dressing. Place 1 cup of cashews in a bowl and cover with hot water. Let them soak for at least 2 hours, or overnight in cold water. Drain thoroughly before use.
⏱️ 120 min - 2
While cashews are soaking, prepare your brown rice according to package instructions. Cook the edamame and lotus root in separate pots of salted boiling water until tender-crisp. Drain and set aside.
⏱️ 20 min - 3
Prepare the tofu: press extra-firm tofu to remove excess water, then cut into 1/2-inch cubes. Air-fry at 375°F for 15-20 minutes, shaking the basket occasionally, until golden brown and crispy.
⏱️ 20 min•🌡️ 375 - 4
To make the creamy gochujang dressing, combine the drained soaked cashews, 1 cup water, gochujang, soy sauce, garlic cloves, sesame oil, maple syrup, ginger chunk, and rice vinegar in a high-speed blender.
⏱️ 5 min - 5
Blend the dressing ingredients until completely smooth and creamy. If the dressing is too thick, add a tablespoon or two more water until it reaches your desired consistency. Taste and adjust seasonings as needed.
⏱️ 5 min - 6
Assemble the bowls: Divide the cooked brown rice among 4 serving bowls. Arrange portions of the air-fried tofu, cooked edamame, cooked lotus root, shredded cabbage, sliced cucumber, and pickled vegetables over the rice.
⏱️ 10 min - 7
Drizzle each bowl generously with the creamy gochujang dressing. Garnish with sliced spring onion and toasted sesame seeds.
⏱️ 5 min - 8
Serve immediately and enjoy your Spicy Gochujang Tofu Rice Bowls!