CRISPY KOREAN TOFU Recipe

I discovered a lively Korean Tofu Rice Bowl bursting with crispy tofu alongside seared bok choy, aromatic jasmine rice, and tangy vegan kimchee. The blend of flavors creates an unexpectedly exciting dining experience. I relish the balance of textures and spices that bring a fresh twist to my evening routine.

I first fell in love with this crispy Korean tofu when I was looking for an easy and fun vegan meal idea. I used 14 oz extra firm tofu that I drained, pressed, and cut into cubes, coated it in 3 tbsp of cornstarch before frying with 3-4 tbsp vegetable oil.

It might sound simple, but trust me, the flavor boost is incredible. I tossed the tofu in a mix of 2 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp rice vinegar, 1 tsp sesame oil, minced garlic, and a hint of maple syrup.

I served it on 1 cup freshly cooked jasmine rice and paired it with pan seared baby bok choy and vegan kimchee. Then I finished it off with a sprinkle of toasted sesame seeds and chopped scallions.

This dish is one of those Asian vegetarian creations that’s robust and full of flavor without any fuss, and i know you’ll be curious to try different ways to cook tofu with it.

Why I Like this Recipe

I love this recipe because it gives me a perfect combination of crunchy and soft textures. The tofu comes out really crispy and golden which makes each bite super satisfying, and I can’t get enough of that flavour punch from the spicy sauce. I also enjoy how easy it is to prep everything, so even when Im low on time I can still make a meal that tastes amazing. Another thing that wins me over is the mix of ingredients; the savory kimchee, tender baby bok choy, and warm jasmine rice bring a ton of different flavours and textures to the bowl, making it a fun and balanced meal every time I whip it up. Lastly, I find the little touches like toasted sesame seeds and fresh scallions make the dish look as good as it tastes.

Ingredients

• Extra firm tofu: Protein-packed and low in fat, this ingredient is pressed to remove extra water for that crispy crunch when fried
• Cornstarch: Helps coat the tofu light and evenly, giving it a super crisp texture that’s just perfect for a quick bite
• Gochujang: A spicy and slightly sweet Korean chili paste that brings a real kick to the dish, adding flavor without being too overpowering
• Baby bok choy: Crunchy and full of fibre, it gives a fresh, healthy burst of vitamins and a satisfying texture
• Vegan kimchee: Fermented and tangy, it adds a zing that compliments the savory flavors really well
• Toasted sesame seeds: Provide a nutty taste and a final crunch, pulling all the flavors together

Ingredient Quantities

• 14 oz extra firm tofu, drained and pressed then cut into cubes
• 3 tbsp cornstarch
• 3-4 tbsp vegetable oil for frying
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1 tsp maple syrup or sugar
• 1 cup jasmine rice, cooked
• 4 baby bok choy, halved lengthwise
• 1 cup vegan kimchee
• 1 tbsp toasted sesame seeds
• 2 scallions, chopped

How to Make this

1. Drain and press the tofu real good then cut it into cubes.

2. Toss the tofu cubes in the cornstarch until they’re evenly coated.

3. Heat 3 to 4 tbsp of vegetable oil in a skillet over medium-high heat and fry the tofu until they get crispy and golden on all sides. Remove the tofu from the pan and set aside.

4. In a small bowl, mix together the soy sauce, gochujang, rice vinegar, sesame oil, minced garlic, and maple syrup (or sugar) until smooth.

5. Toss the fried tofu back into the pan and pour the sauce over it. Let it cook for about 1-2 minutes so the tofu soaks up all that yummy flavor.

6. In another pan over medium heat, sear the baby bok choy halves cut-side down for about 2 minutes or until they’re just tender.

7. Spoon the cooked jasmine rice into bowls as your base.

8. Layer the crispy tofu over the rice, add the pan seared bok choy, and top with a serving of vegan kimchee.

9. Sprinkle the toasted sesame seeds evenly on top.

10. Finally, garnish with the chopped scallions and serve immediately while it’s hot and delish!

Equipment Needed

1. Tofu press or plenty of paper towels and a colander for draining the tofu
2. Cutting board and a sharp knife for cutting the tofu and baby bok choy
3. Small mixing bowl for blending the sauce ingredients
4. Measuring spoons and cups for accurate ingredient portions
5. A large skillet for frying the tofu over medium-high heat
6. A second pan for searing the bok choy halves
7. Spatula for stirring and flipping the tofu in the pan
8. A pot or rice cooker for preparing the jasmine rice
9. Serving bowls for assembling and presenting the final dish

FAQ

CRISPY KOREAN TOFU Recipe Substitutions and Variations

• If you cant find extra firm tofu, you might try tempeh or even a chickpea tofu, they add a nice twist
• If you’re out of cornstarch, potato starch or arrowroot powder works pretty well in a pinch
• For the vegetable oil, canola or sunflower oil is a great alternative especially if you’re cooking on a budget
• If gochujang is hard to get, mix a bit of sriracha with a pinch of sugar and a tiny bit of vinegar to get a similar kick
• You can swap the rice vinegar with apple cider vinegar too, it gives a similar tang even though it might be a bit different

Pro Tips

1. Make sure you press the tofu really well so its almost bone dry, cause if it’s too wet the cornstarch wont stick and you’ll end up with a soggy mess.
2. Keep a close eye on the pan when frying the tofu, ’cause if the oil gets too hot you’ll burn the outside and the inside might still be raw. Adjust the heat as you go.
3. When tossing the tofu in the sauce, let it sit just a couple of minutes in the pan so it soaks up the flavor, but dont overdo it or the sauce might turn too thick.
4. For searing the bok choy, try to leave enough space in the pan so every piece gets a good, even sear instead of steamin’ together.