Main courseVegetarian€€

Korean Rice Bowl with Crispy Tofu and Vegetables

Discover the spicy and rich flavors of Korea with this rice bowl featuring crispy tofu in gochujang sauce. A perfectly balanced vegan meal, packed with protein and colorful vegetables for your energy.

Prep time
15 min
Cook time
20 min
Total time
35 min
Servings
2

Recipe

For the tofu and sauce

MORI-NU, Tofu, silken, firm
250 g
CORN STARCH
2 tbsp
Oil, sesame, salad or cooking
1 tbsp
GREEN CHILLI PASTE
1 tbsp
Soy sauce made from soy (tamari)
2 tbsp
Syrups, maple
1 tbsp
Garlic, raw
1 clove
Ginger root, raw
1 tsp

For the bowl

Rice, brown, long grain, unenriched, raw
150 g
Spinach, baby
100 g
Carrots, mature, raw
1 large
Cucumber, with peel, raw
0.5 large
Cabbage, kimchi
50 g
Seeds, sesame seeds, whole, roasted and toasted
1 tbsp
Green onion, (scallion), bulb and greens, root removed, raw
1 medium

Per servingTotal
Calories:605.5 kcal1211 kcal
Protein:20.1 g40.2 g
Carbohydrates:92.8 g185.5 g
Fiber:7.6 g15.1 g
Water:345.2 ml690.4 ml
Fat:17.6 g35.1 g
Micronutrients
Sugar:11.2 g22.4 g
Saturated fat:2.6 g5.2 g
Cholesterol:0 mg0 mg
Sodium:1328 mg2655.9 mg
Potassium:1166.8 mg2333.5 mg
Calcium:219.9 mg439.8 mg
Iron:5.9 mg11.8 mg
Magnesium:226.3 mg452.5 mg
Zinc:3.7 mg7.4 mg
Phosphorus:483.8 mg967.5 mg
Vitamin C:19.3 mg38.6 mg
Vitamin A:523.5 µg1047 µg
Vitamin D:0 µg0 µg
Vitamin B12:0 µg0 µg

Instructions

1
Rinse the rice thoroughly and cook it in salted water according to the package instructions. Once cooked, let it rest covered for 5 minutes.
2
Wrap the tofu in paper towels and weigh it down for 10 minutes to remove excess water. Then cut it into cubes, sprinkle with cornstarch, and mix well.
3
Heat sesame oil in a pan and cook the tofu over medium-high heat for 8–10 minutes, until golden brown and crispy on all sides.
4
In a small bowl, prepare the sauce: mix the gochujang paste, soy sauce, maple syrup, garlic, and ginger. Pour the sauce over the cooked tofu in the pan and stir for 1–2 minutes until evenly glazed.
5
Quickly blanch the spinach in boiling water (30 seconds) or briefly sauté it in a pan with a little water until wilted. Prepare the carrots and cucumbers fresh.
6
Assemble the bowl: cover the bottom with rice, then add the tofu, spinach, carrots, cucumbers, and kimchi. Garnish with spring onions and sesame seeds.

Nutritional benefits

Thanks to the high content of tofu and brown rice, this meal provides a steady release of energy and a high intake of plant-based protein.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.