LunchKoreanServes 2

Crispy Tofu Rice Bowl

Press the tofu while the rice cooks, then toss in cornstarch just before it hits the oil.

8.9

out of 10

8 cooking reviews · 100% would make again

Typically 20 min hands-on, 10 min unattended

by Sam Delgado

Make my version

Photo to come

Cook it

5 ingredients · 3 steps · 20 min hands-on

Ingredients

14 oz firm tofu, pressed and cubed
3 tbsp cornstarch
3 tbsp neutral oil
2 tbsp gochujang
1 ½ cups cooked short-grain rice

Start cooking mode

Method, 3 steps

30 min total

Toss the pressed tofu with the cornstarch and a big pinch of salt until evenly coated.
Fry in the oil over medium-high, turning, until deep golden and crisp on all sides, about 10 minutes.
timer 10 min
Off the heat, glaze the tofu with the gochujang loosened with a splash of water. Pile onto the rice.

Notes from the kitchen

Season in stages and taste before serving, the amounts here are a starting point, not a rule.

From people who cooked it

8 reviews

8/10 · Helen T. · would make again
Meal-prepped four bowls; the tofu stayed crisp-ish reheated in the air fryer.
9/10 · Wole A. · would make again
9/10 · Priya S. · would make again
8/10 · Daniel K. · would make again · changed it
9/10 · Lena M. · would make again
10/10 · Marco P. · would make again
9/10 · Elle R. · would make again · changed it
9/10 · Nia S. · would make again

What Sam Delgado cooks it in

Commission-earning. Never affects scores or ranking.

Nonstick or well-seasoned skillet

A cornstarch crust grips a bare pan; nonstick keeps it on the tofu.

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