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Gochujang Tofu and Rice Bowls with Pickled Vegetables

Gochujang Tofu and Rice Bowls

Gochujang Tofu and Rice Bowls, inspired by Korean Bibimbap, feature marinated tofu, quick-pickled vegetables, and seasoned sushi rice. Vegan, gluten free, and wildly flavorful.
Course Dinner, Grain Bowl
Cuisine korean
Diet Gluten Free, Vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4
Calories 390kcal


  • Medium Saucepan with Lid
  • Large skillet (preferably nonstick)
  • Mixing bowls


Gochujang Tofu

Pickled Vegetables

  • 1/2 cup julienne cut (or matchstick) carrots
  • 1/2 cup julienne cut cucumber
  • 1/4 cup julienne cut radish (daikon or watermelon)
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 2 Tbsp. granulated sugar
  • 1/2 tsp. salt

Sushi Rice

  • 1 cup dry U.S.-grown short-grain sushi rice
  • 1/2 tsp. salt
  • 2 Tbsp. rice vinegar
  • 1 1/2 tsp. sugar

Optional garnishes: toasted sesame seeds, sliced green onion, roasted peanuts (roughly chopped)

    Optional add-ins: sautéed shiitake mushrooms or spinach, bean sprouts


      • In a large bowl, combine gochujang, soy sauce, honey, vinegar, sesame oil, garlic, and ginger; whisk to combine. Pour half of the sauce into a separate smaller bowl.
        Add tofu to the large bowl of remaining gochujang sauce and toss to coat. Marinate tofu for at least 30 minutes (or up to 2 hours), using a rubber spatula to turn tofu in sauce a few times throughout.
      • Meanwhile, prepare pickled vegetables by placing carrots, cucumber, and radish in a medium (heat-proof) bowl. Combine vinegar, water, sugar, and salt in a small saucepan, and bring to a boil over medium-high heat. Once boiling, pour mixture over vegetables and let sit until ready to use. (Note: vegetables can be pickled 3 days ahead. Cover and chill.)
      • Rinse rice several times with cold water in a colander until water runs clear. Drain well. Transfer rice to a small saucepan; add salt and 1¼ cups cold water. Bring to a boil over medium-high heat. Stir rice once, cover, and reduce heat to low. Cook until water is evaporated and rice is tender, about 18 to 20 minutes. Remove from heat and let sit, covered, 10 minutes.
        Whisk vinegar and sugar in a small bowl until sugar dissolves. Stir into rice and let sit (covered so it stays warm) until ready to use.
      • Heat 1 Tbsp. neutral cooking oil in a large skillet (preferably non-stick) over medium heat. Add marinated tofu and cook, undisturbed for 4 minutes, or until lightly browned. Toss, and continue cooking for 6 to 8 more minutes, turning to brown all sides. (Note: the goal here isn't for the tofu to get crispy since it's marinated, but rather to lightly brown and firm up.)
      • Divide rice evenly between four bowls. Top with sautéed tofu, pickled veggies, and optional add-ins. Spoon reserved gochujnag sauce overtop, and finish with garnishes of choice. 


      To Store: Transfer leftover rice, tofu, and leftover sauce to an airtight container and refrigerate for up to 3 days. Chill leftover pickled vegetables in a separate container.
      To Reheat: Transfer rice and tofu to a microwave-safe bowl and heat in 30 second increments, stirring after each, until warm. Alternatively, you can reheat leftovers in a skillet over medium heat until warm. 


      Serving: 1bowl | Calories: 390kcal | Carbohydrates: 56g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Sodium: 1010mg | Fiber: 4g | Sugar: 15g