These Korean (Gochujang) Tofu Rice Bowls are a quick, incredibly flavorful, make-ahead dish! It’s one of my most requested recipes, and perfect for weeknight dinners. Enjoy this sweet, savory and spicy tofu recipe!
When I shared these tofu bites for our anniversary on my Instagram stories, it quickly became one of my most requested recipes! These bites are sweet, spicy, crunchy and so flavorful that special occasion or not, you’re going to want to whip them up.
They actually don’t take long to make at all – the sauce takes about 2 minutes to make, and the rice bowls take less than 10 minutes to make thanks to the use of Minute® Instant White Rice and a 2 minute broccoli blanching process. All in all, this meal deserves a spot on your weeknight and weekend rotation, and is 100% in alignment with spending less time cooking so you can slow down, relax and enjoy the process and the meal!
Notes on the Ingredients
Minute® Instant White Rice – before I even get into the tofu bites, I loved using Minute® Instant Rice here! The process is as simple as boiling your water, adding in your rice, then letting it sit until the water is absorbed. I love starting with the rice making process because it is so easy and convenient to do, and allows me to put the rest of my focus on preparing the tofu and the sauce. My husband has been buying Minute® Instant White Rice for years, and I finally understand why – and have fallen in love with it too! You get the perfect portion/amount each time and I could make this in my sleep at this point!
gochujang – also known as red chili paste, gochujang is one of my favourite fermented foods. Please use only 1 tablespoon if you can’t handle spicy food, at
minced garlic & ginger – you want this really finely minced to help break down the garlic so there isn’t a sharp bite. I recommend using a mincer, or if doing it by hand, chopping and then pressing/spreading the garlic with your knife to help break it down.
sugar – you can use any dry/granulated sugar here. I love using brown or cane sugar but organic white sugar (to ensure it’s vegan) works here too!
agave – maple syrup also works too
ketchup – for added sweetness and viscosity.
Rice wine vinegar – to help thin out the sauce – you could also use water here
cornstarch – to coat the tofu to help with the crisping up of it. Cornstarch draws out excess liquid too, so I wouldn’t skip it.
sea salt – my preferred salt. Do not use a lot as you’re also adding soy sauce in the seasoning as well as in the sauce.
black pepper – for seasoning the tofu.
soy sauce – soy sauce is used twice here, in the gochujang sauce and to lightly marinade.
How to Make Tofu Rice Bowls – Step by Step
Prepare Minute® Instant White Rice according to directions of the packaging.
In a medium-sized bowl place the pressed and torn tofu. Add in the soy sauce and toss to coat. Add in the sea salt, black pepper, and cornstarch, and toss to thoroughly combine.
Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and place aside for now.
In a small bowl, whisk together all the gochujang sauce ingredients – the gochujang, minced garlic, sugar, soy sauce, agave, ketchup and rice wine vinegar. Taste and adjust ingredients if desired. If you started with just the 1 tablespoon of gochujang, taste to see if you can add more depending on the spice level.
Add the gochujang sauce into the same pan the tofu was in. Bring to a boil, then reduce heat to low and let it cook until nice and sticky, about 5 full minutes. Add back in the crispy tofu, stir together completely to coat, then remove from heat.
If adding broccoli: in another pan, and add a few tablespoons of water into the pan. Bring to a steady simmer over medium high heat and add in the broccoli florets and cover. Allow to steam for about 2 minutes to essentially blanch the broccoli. Remove from heat, drain excess liquid.
Put together your rice bowls:
Add over ½ cup rice per bowl (or as much as desired) some of the minute rice, ¼ of the tofu and some of the broccoli. Since the tofu makes so much extra sauce, feel free to drizzle it over the broccoli and the rice. Top with sesame seeds and chopped scallions, serve and enjoy!
Related Recipes
- General Tso Tofu
- Orange Cauliflower Bites
- Teriyaki Tofu
Ingredients
- 2 cups Minute® Instant White Rice
Korean tofu
- 3 tablespoons gochujang , please use only 1 tablespoon if you can’t handle spicy food
- 1 tablespoon minced garlic
- ½ tablespoon minced ginger
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 3 tablespoons agave , cut in half for a less sweet sauce
- 4 tablespoons ketchup , cut in half for a less sweet sauce
- 2 tablespoons Rice wine vinegar
For the crispy tofu
- 1 lb block extra firm tofu , pressed for at least 30 minutes and torn into 1 inch pieces
- 1 teaspoon soy sauce
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons oil
For the broccoli:
- 2-3 heads broccoli , cut into florets
- chopped scallions and sesame seeds for garnish
Instructions
Minute® Instant White Rice
- Prepare Minute® Instant White Rice according to directions of the packaging.
For the Crispy Tofu
- In a medium-sized bowl place the pressed and torn tofu. Add in the soy sauce and toss to coat. Add in the sea salt, black pepper, and cornstarch, and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and place aside for now.
- In a small bowl, whisk together all the gochujang sauce ingredients – the gochujang, minced garlic, ginger, sugar, soy sauce, agave, ketchup and rice wine vinegar. Taste and adjust ingredients if desired. If you started with just the 1 tablespoon of gochujang, taste to see if you can add more depending on the spice level.
- Add the gochujang sauce into the same pan the tofu was in. Bring to a boil, then reduce heat to low and let it cook until nice and sticky, about 5 full minutes. Add back in the crispy tofu, stir together completely to coat, then remove from heat.
- If adding broccoli: in another pan, and add a few tablespoons of water into the pan. Bring to a steady simmer over medium high heat and add in the broccoli florets and cover. Allow to steam for about 2 minutes to essentially blanch the broccoli. Remove from heat, drain excess liquid.
Put together your rice bowls:
- Add over ½ cup rice per bowl (or as much as desired) some of the minute rice, ¼ of the tofu and some of the broccoli. Since the tofu makes so much extra sauce, feel free to drizzle it over the broccoli and the rice. Top with sesame seeds and chopped scallions, serve and enjoy!
Notes
These Korean (Gochujang) Tofu Rice Bowls are a quick, incredibly flavorful, make-ahead dish! It’s one of my most requested recipes, and perfect for weeknight dinners. Enjoy this sweet, savory and spicy tofu recipe!
When I shared these tofu bites for our anniversary on my Instagram stories, it quickly became one of my most requested recipes! These bites are sweet, spicy, crunchy and so flavorful that special occasion or not, you’re going to want to whip them up.
They actually don’t take long to make at all – the sauce takes about 2 minutes to make, and the rice bowls take less than 10 minutes to make thanks to the use of Minute® Instant White Rice and a 2 minute broccoli blanching process. All in all, this meal deserves a spot on your weeknight and weekend rotation, and is 100% in alignment with spending less time cooking so you can slow down, relax and enjoy the process and the meal!
Notes on the Ingredients
Minute® Instant White Rice – before I even get into the tofu bites, I loved using Minute® Instant Rice here! The process is as simple as boiling your water, adding in your rice, then letting it sit until the water is absorbed. I love starting with the rice making process because it is so easy and convenient to do, and allows me to put the rest of my focus on preparing the tofu and the sauce. My husband has been buying Minute® Instant White Rice for years, and I finally understand why – and have fallen in love with it too! You get the perfect portion/amount each time and I could make this in my sleep at this point!
gochujang – also known as red chili paste, gochujang is one of my favourite fermented foods. Please use only 1 tablespoon if you can’t handle spicy food, at
minced garlic & ginger – you want this really finely minced to help break down the garlic so there isn’t a sharp bite. I recommend using a mincer, or if doing it by hand, chopping and then pressing/spreading the garlic with your knife to help break it down.
sugar – you can use any dry/granulated sugar here. I love using brown or cane sugar but organic white sugar (to ensure it’s vegan) works here too!
agave – maple syrup also works too
ketchup – for added sweetness and viscosity.
Rice wine vinegar – to help thin out the sauce – you could also use water here
cornstarch – to coat the tofu to help with the crisping up of it. Cornstarch draws out excess liquid too, so I wouldn’t skip it.
sea salt – my preferred salt. Do not use a lot as you’re also adding soy sauce in the seasoning as well as in the sauce.
black pepper – for seasoning the tofu.
soy sauce – soy sauce is used twice here, in the gochujang sauce and to lightly marinade.
How to Make Tofu Rice Bowls – Step by Step
Prepare Minute® Instant White Rice according to directions of the packaging.
In a medium-sized bowl place the pressed and torn tofu. Add in the soy sauce and toss to coat. Add in the sea salt, black pepper, and cornstarch, and toss to thoroughly combine.
Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and place aside for now.
In a small bowl, whisk together all the gochujang sauce ingredients – the gochujang, minced garlic, sugar, soy sauce, agave, ketchup and rice wine vinegar. Taste and adjust ingredients if desired. If you started with just the 1 tablespoon of gochujang, taste to see if you can add more depending on the spice level.
Add the gochujang sauce into the same pan the tofu was in. Bring to a boil, then reduce heat to low and let it cook until nice and sticky, about 5 full minutes. Add back in the crispy tofu, stir together completely to coat, then remove from heat.
If adding broccoli: in another pan, and add a few tablespoons of water into the pan. Bring to a steady simmer over medium high heat and add in the broccoli florets and cover. Allow to steam for about 2 minutes to essentially blanch the broccoli. Remove from heat, drain excess liquid.
Put together your rice bowls:
Add over ½ cup rice per bowl (or as much as desired) some of the minute rice, ¼ of the tofu and some of the broccoli. Since the tofu makes so much extra sauce, feel free to drizzle it over the broccoli and the rice. Top with sesame seeds and chopped scallions, serve and enjoy!
Related Recipes
- General Tso Tofu
- Orange Cauliflower Bites
- Teriyaki Tofu
Ingredients
- 2 cups Minute® Instant White Rice
Korean tofu
- 3 tablespoons gochujang , please use only 1 tablespoon if you can’t handle spicy food
- 1 tablespoon minced garlic
- ½ tablespoon minced ginger
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 3 tablespoons agave , cut in half for a less sweet sauce
- 4 tablespoons ketchup , cut in half for a less sweet sauce
- 2 tablespoons Rice wine vinegar
For the crispy tofu
- 1 lb block extra firm tofu , pressed for at least 30 minutes and torn into 1 inch pieces
- 1 teaspoon soy sauce
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons oil
For the broccoli:
- 2-3 heads broccoli , cut into florets
- chopped scallions and sesame seeds for garnish
Instructions
Minute® Instant White Rice
- Prepare Minute® Instant White Rice according to directions of the packaging.
For the Crispy Tofu
- In a medium-sized bowl place the pressed and torn tofu. Add in the soy sauce and toss to coat. Add in the sea salt, black pepper, and cornstarch, and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and place aside for now.
- In a small bowl, whisk together all the gochujang sauce ingredients – the gochujang, minced garlic, ginger, sugar, soy sauce, agave, ketchup and rice wine vinegar. Taste and adjust ingredients if desired. If you started with just the 1 tablespoon of gochujang, taste to see if you can add more depending on the spice level.
- Add the gochujang sauce into the same pan the tofu was in. Bring to a boil, then reduce heat to low and let it cook until nice and sticky, about 5 full minutes. Add back in the crispy tofu, stir together completely to coat, then remove from heat.
- If adding broccoli: in another pan, and add a few tablespoons of water into the pan. Bring to a steady simmer over medium high heat and add in the broccoli florets and cover. Allow to steam for about 2 minutes to essentially blanch the broccoli. Remove from heat, drain excess liquid.
Put together your rice bowls:
- Add over ½ cup rice per bowl (or as much as desired) some of the minute rice, ¼ of the tofu and some of the broccoli. Since the tofu makes so much extra sauce, feel free to drizzle it over the broccoli and the rice. Top with sesame seeds and chopped scallions, serve and enjoy!
Notes
These Korean (Gochujang) Tofu Rice Bowls are a quick, incredibly flavorful, make-ahead dish! It’s one of my most requested recipes, and perfect for weeknight dinners. Enjoy this sweet, savory and spicy tofu recipe!
When I shared these tofu bites for our anniversary on my Instagram stories, it quickly became one of my most requested recipes! These bites are sweet, spicy, crunchy and so flavorful that special occasion or not, you’re going to want to whip them up.
They actually don’t take long to make at all – the sauce takes about 2 minutes to make, and the rice bowls take less than 10 minutes to make thanks to the use of Minute® Instant White Rice and a 2 minute broccoli blanching process. All in all, this meal deserves a spot on your weeknight and weekend rotation, and is 100% in alignment with spending less time cooking so you can slow down, relax and enjoy the process and the meal!
Notes on the Ingredients
Minute® Instant White Rice – before I even get into the tofu bites, I loved using Minute® Instant Rice here! The process is as simple as boiling your water, adding in your rice, then letting it sit until the water is absorbed. I love starting with the rice making process because it is so easy and convenient to do, and allows me to put the rest of my focus on preparing the tofu and the sauce. My husband has been buying Minute® Instant White Rice for years, and I finally understand why – and have fallen in love with it too! You get the perfect portion/amount each time and I could make this in my sleep at this point!
gochujang – also known as red chili paste, gochujang is one of my favourite fermented foods. Please use only 1 tablespoon if you can’t handle spicy food, at
minced garlic & ginger – you want this really finely minced to help break down the garlic so there isn’t a sharp bite. I recommend using a mincer, or if doing it by hand, chopping and then pressing/spreading the garlic with your knife to help break it down.
sugar – you can use any dry/granulated sugar here. I love using brown or cane sugar but organic white sugar (to ensure it’s vegan) works here too!
agave – maple syrup also works too
ketchup – for added sweetness and viscosity.
Rice wine vinegar – to help thin out the sauce – you could also use water here
cornstarch – to coat the tofu to help with the crisping up of it. Cornstarch draws out excess liquid too, so I wouldn’t skip it.
sea salt – my preferred salt. Do not use a lot as you’re also adding soy sauce in the seasoning as well as in the sauce.
black pepper – for seasoning the tofu.
soy sauce – soy sauce is used twice here, in the gochujang sauce and to lightly marinade.
How to Make Tofu Rice Bowls – Step by Step
Prepare Minute® Instant White Rice according to directions of the packaging.
In a medium-sized bowl place the pressed and torn tofu. Add in the soy sauce and toss to coat. Add in the sea salt, black pepper, and cornstarch, and toss to thoroughly combine.
Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and place aside for now.
In a small bowl, whisk together all the gochujang sauce ingredients – the gochujang, minced garlic, sugar, soy sauce, agave, ketchup and rice wine vinegar. Taste and adjust ingredients if desired. If you started with just the 1 tablespoon of gochujang, taste to see if you can add more depending on the spice level.
Add the gochujang sauce into the same pan the tofu was in. Bring to a boil, then reduce heat to low and let it cook until nice and sticky, about 5 full minutes. Add back in the crispy tofu, stir together completely to coat, then remove from heat.
If adding broccoli: in another pan, and add a few tablespoons of water into the pan. Bring to a steady simmer over medium high heat and add in the broccoli florets and cover. Allow to steam for about 2 minutes to essentially blanch the broccoli. Remove from heat, drain excess liquid.
Put together your rice bowls:
Add over ½ cup rice per bowl (or as much as desired) some of the minute rice, ¼ of the tofu and some of the broccoli. Since the tofu makes so much extra sauce, feel free to drizzle it over the broccoli and the rice. Top with sesame seeds and chopped scallions, serve and enjoy!
Related Recipes
- General Tso Tofu
- Orange Cauliflower Bites
- Teriyaki Tofu
Ingredients
- 2 cups Minute® Instant White Rice
Korean tofu
- 3 tablespoons gochujang , please use only 1 tablespoon if you can’t handle spicy food
- 1 tablespoon minced garlic
- ½ tablespoon minced ginger
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 3 tablespoons agave , cut in half for a less sweet sauce
- 4 tablespoons ketchup , cut in half for a less sweet sauce
- 2 tablespoons Rice wine vinegar
For the crispy tofu
- 1 lb block extra firm tofu , pressed for at least 30 minutes and torn into 1 inch pieces
- 1 teaspoon soy sauce
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons oil
For the broccoli:
- 2-3 heads broccoli , cut into florets
- chopped scallions and sesame seeds for garnish
Instructions
Minute® Instant White Rice
- Prepare Minute® Instant White Rice according to directions of the packaging.
For the Crispy Tofu
- In a medium-sized bowl place the pressed and torn tofu. Add in the soy sauce and toss to coat. Add in the sea salt, black pepper, and cornstarch, and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and place aside for now.
- In a small bowl, whisk together all the gochujang sauce ingredients – the gochujang, minced garlic, ginger, sugar, soy sauce, agave, ketchup and rice wine vinegar. Taste and adjust ingredients if desired. If you started with just the 1 tablespoon of gochujang, taste to see if you can add more depending on the spice level.
- Add the gochujang sauce into the same pan the tofu was in. Bring to a boil, then reduce heat to low and let it cook until nice and sticky, about 5 full minutes. Add back in the crispy tofu, stir together completely to coat, then remove from heat.
- If adding broccoli: in another pan, and add a few tablespoons of water into the pan. Bring to a steady simmer over medium high heat and add in the broccoli florets and cover. Allow to steam for about 2 minutes to essentially blanch the broccoli. Remove from heat, drain excess liquid.
Put together your rice bowls:
- Add over ½ cup rice per bowl (or as much as desired) some of the minute rice, ¼ of the tofu and some of the broccoli. Since the tofu makes so much extra sauce, feel free to drizzle it over the broccoli and the rice. Top with sesame seeds and chopped scallions, serve and enjoy!
Notes
These Korean (Gochujang) Tofu Rice Bowls are a quick, incredibly flavorful, make-ahead dish! It’s one of my most requested recipes, and perfect for weeknight dinners. Enjoy this sweet, savory and spicy tofu recipe!
When I shared these tofu bites for our anniversary on my Instagram stories, it quickly became one of my most requested recipes! These bites are sweet, spicy, crunchy and so flavorful that special occasion or not, you’re going to want to whip them up.
They actually don’t take long to make at all – the sauce takes about 2 minutes to make, and the rice bowls take less than 10 minutes to make thanks to the use of Minute® Instant White Rice and a 2 minute broccoli blanching process. All in all, this meal deserves a spot on your weeknight and weekend rotation, and is 100% in alignment with spending less time cooking so you can slow down, relax and enjoy the process and the meal!
Notes on the Ingredients
Minute® Instant White Rice – before I even get into the tofu bites, I loved using Minute® Instant Rice here! The process is as simple as boiling your water, adding in your rice, then letting it sit until the water is absorbed. I love starting with the rice making process because it is so easy and convenient to do, and allows me to put the rest of my focus on preparing the tofu and the sauce. My husband has been buying Minute® Instant White Rice for years, and I finally understand why – and have fallen in love with it too! You get the perfect portion/amount each time and I could make this in my sleep at this point!
gochujang – also known as red chili paste, gochujang is one of my favourite fermented foods. Please use only 1 tablespoon if you can’t handle spicy food, at
minced garlic & ginger – you want this really finely minced to help break down the garlic so there isn’t a sharp bite. I recommend using a mincer, or if doing it by hand, chopping and then pressing/spreading the garlic with your knife to help break it down.
sugar – you can use any dry/granulated sugar here. I love using brown or cane sugar but organic white sugar (to ensure it’s vegan) works here too!
agave – maple syrup also works too
ketchup – for added sweetness and viscosity.
Rice wine vinegar – to help thin out the sauce – you could also use water here
cornstarch – to coat the tofu to help with the crisping up of it. Cornstarch draws out excess liquid too, so I wouldn’t skip it.
sea salt – my preferred salt. Do not use a lot as you’re also adding soy sauce in the seasoning as well as in the sauce.
black pepper – for seasoning the tofu.
soy sauce – soy sauce is used twice here, in the gochujang sauce and to lightly marinade.
How to Make Tofu Rice Bowls – Step by Step
Prepare Minute® Instant White Rice according to directions of the packaging.
In a medium-sized bowl place the pressed and torn tofu. Add in the soy sauce and toss to coat. Add in the sea salt, black pepper, and cornstarch, and toss to thoroughly combine.
Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and place aside for now.
In a small bowl, whisk together all the gochujang sauce ingredients – the gochujang, minced garlic, sugar, soy sauce, agave, ketchup and rice wine vinegar. Taste and adjust ingredients if desired. If you started with just the 1 tablespoon of gochujang, taste to see if you can add more depending on the spice level.
Add the gochujang sauce into the same pan the tofu was in. Bring to a boil, then reduce heat to low and let it cook until nice and sticky, about 5 full minutes. Add back in the crispy tofu, stir together completely to coat, then remove from heat.
If adding broccoli: in another pan, and add a few tablespoons of water into the pan. Bring to a steady simmer over medium high heat and add in the broccoli florets and cover. Allow to steam for about 2 minutes to essentially blanch the broccoli. Remove from heat, drain excess liquid.
Put together your rice bowls:
Add over ½ cup rice per bowl (or as much as desired) some of the minute rice, ¼ of the tofu and some of the broccoli. Since the tofu makes so much extra sauce, feel free to drizzle it over the broccoli and the rice. Top with sesame seeds and chopped scallions, serve and enjoy!
Related Recipes
- General Tso Tofu
- Orange Cauliflower Bites
- Teriyaki Tofu
Ingredients
- 2 cups Minute® Instant White Rice
Korean tofu
- 3 tablespoons gochujang , please use only 1 tablespoon if you can’t handle spicy food
- 1 tablespoon minced garlic
- ½ tablespoon minced ginger
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 3 tablespoons agave , cut in half for a less sweet sauce
- 4 tablespoons ketchup , cut in half for a less sweet sauce
- 2 tablespoons Rice wine vinegar
For the crispy tofu
- 1 lb block extra firm tofu , pressed for at least 30 minutes and torn into 1 inch pieces
- 1 teaspoon soy sauce
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons oil
For the broccoli:
- 2-3 heads broccoli , cut into florets
- chopped scallions and sesame seeds for garnish
Instructions
Minute® Instant White Rice
- Prepare Minute® Instant White Rice according to directions of the packaging.
For the Crispy Tofu
- In a medium-sized bowl place the pressed and torn tofu. Add in the soy sauce and toss to coat. Add in the sea salt, black pepper, and cornstarch, and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and place aside for now.
- In a small bowl, whisk together all the gochujang sauce ingredients – the gochujang, minced garlic, ginger, sugar, soy sauce, agave, ketchup and rice wine vinegar. Taste and adjust ingredients if desired. If you started with just the 1 tablespoon of gochujang, taste to see if you can add more depending on the spice level.
- Add the gochujang sauce into the same pan the tofu was in. Bring to a boil, then reduce heat to low and let it cook until nice and sticky, about 5 full minutes. Add back in the crispy tofu, stir together completely to coat, then remove from heat.
- If adding broccoli: in another pan, and add a few tablespoons of water into the pan. Bring to a steady simmer over medium high heat and add in the broccoli florets and cover. Allow to steam for about 2 minutes to essentially blanch the broccoli. Remove from heat, drain excess liquid.
Put together your rice bowls:
- Add over ½ cup rice per bowl (or as much as desired) some of the minute rice, ¼ of the tofu and some of the broccoli. Since the tofu makes so much extra sauce, feel free to drizzle it over the broccoli and the rice. Top with sesame seeds and chopped scallions, serve and enjoy!
Notes
Korean (Gochujang) Tofu Rice Bowls
Ingredients
- 2 cups Minute® Instant White Rice
Korean tofu
- 3 tablespoons gochujang please use only 1 tablespoon if you can’t handle spicy food
- 1 tablespoon minced garlic
- ½ tablespoon minced ginger
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 3 tablespoons agave cut in half for a less sweet sauce
- 4 tablespoons ketchup cut in half for a less sweet sauce
- 2 tablespoons Rice wine vinegar
For the crispy tofu
- 1 lb block extra firm tofu pressed for at least 30 minutes and torn into 1 inch pieces
- 1 teaspoon soy sauce
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons oil
For the broccoli:
- 2-3 heads broccoli cut into florets
- chopped scallions and sesame seeds for garnish
Instructions
Minute® Instant White Rice
- Prepare Minute® Instant White Rice according to directions of the packaging.
For the Crispy Tofu
- In a medium-sized bowl place the pressed and torn tofu. Add in the soy sauce and toss to coat. Add in the sea salt, black pepper, and cornstarch, and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and place aside for now.
- In a small bowl, whisk together all the gochujang sauce ingredients - the gochujang, minced garlic, ginger, sugar, soy sauce, agave, ketchup and rice wine vinegar. Taste and adjust ingredients if desired. If you started with just the 1 tablespoon of gochujang, taste to see if you can add more depending on the spice level.
- Add the gochujang sauce into the same pan the tofu was in. Bring to a boil, then reduce heat to low and let it cook until nice and sticky, about 5 full minutes. Add back in the crispy tofu, stir together completely to coat, then remove from heat.
- If adding broccoli: in another pan, and add a few tablespoons of water into the pan. Bring to a steady simmer over medium high heat and add in the broccoli florets and cover. Allow to steam for about 2 minutes to essentially blanch the broccoli. Remove from heat, drain excess liquid.
Put together your rice bowls:
- Add over ½ cup rice per bowl (or as much as desired) some of the minute rice, ¼ of the tofu and some of the broccoli. Since the tofu makes so much extra sauce, feel free to drizzle it over the broccoli and the rice. Top with sesame seeds and chopped scallions, serve and enjoy!
Video
Notes
Nutrition
Korean (Gochujang) Tofu Rice Bowls https://jessicainthekitchen.com/korean-gochujang-tofu-rice-bowls/ November 17, 2021
This easy vegan sweet potato pie tastes and bakes JUST like the classic. You’re going to love the rich, smooth texture and cozy flavors of sweet potatoes and spice, baked in a buttery, flaky vegan pie crust. Made with simple ingredients, it’s a perfect plant-based pie for your holiday table!
If you enjoy my pumpkin pie recipe , I can’t wait for you to try sweet potato pie. It’s similar, the main difference being the main ingredient. I make my vegan sweet potato pie recipe with freshly roasted sweet potatoes, vegan butter, warm spices, and thick and creamy coconut milk. It’s an egg-free, dairy-free version of a Southern classic, and so easy to make from scratch. This pie is destined for a seat at your Thanksgiving dessert table!
What Makes This Vegan Sweet Potato Pie So Special
- A fun alternative to pumpkin pie . Sweet potato pie shares a similar profile to classic pumpkin pie (lots of cozy spices!), and it’s rich and creamy even without the eggs or dairy.
- Easy to make . This sweet potato pie recipe couldn’t be easier to make. My recipe uses cornstarch instead of ingredients like tofu to thicken the filling. You can even speed it up using the blender !
- Great for making ahead . If you want to make your holiday prep even easier, bake your pie up to 2 to 3 months in advance and freeze it.
Notes on the Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sweet potatoes – Garnet sweet potatoes are my favourite type to use, but any sweet potatoes will work. Roasting the sweet potatoes brings out their best flavor.
- Coconut milk – You want to ensure you’re using the one from the can since it’s nice and thick and will yield the texture that you’re looking for!
- Melted vegan butter – Regular butter is standard in sweet potato pie, so I wanted to make this swap. You can use coconut oil or another oil instead, but I highly recommend vegan butter for that classic taste.
- Ground cinnamon, ground ginger, allspice – My favourite spices to use in this pie. You could also add nutmeg.
- Maple syrup – You can use agave or another thick liquid sweetener instead.
- Sea salt – My preferred salt; if you’re using table salt, reduce it since it’s finer in texture.
- Cane sugar – You could also use organic white sugar here, too. I recommend cane sugar or brown sugar for more depth of flavour.
- Cornstarch – The perfect thickener for the filling. I have not tested arrowroot starch, but you can test if you’d prefer to use that.
- Vanilla extract – I love adding this to my pies to tie everything together.
- Vegan pie crust – This can be homemade or store-bought. See the next section for details.
The Perfect Vegan Pie Crust
My vegan pie crust is my go-to for all of my pies, and I also have a gluten-free vegan pie crust that works wonderfully in this old-fashioned vegan sweet potato pie recipe. You’ll need to par-bake the pie crust before you can fill it. This helps the crust hold up against the creamy sweet potato pie filling.
Line the crust with pie weights.
- Prepare the pie crust. Roll out and press the crust into a pie plate.
- Dock the crust. Prick the bottom of the crust all over with a fork. Afterward, line the crust with parchment paper and fill it with pie weights.
- Bake. Pre-bake pie crust at 350ºF for 10 minutes. Remove from the oven and let cool.
If you use your preferred store-bought vegan pie dough, refer to the directions on the package to know how to thaw and parbake the crust.
How to Make Vegan Sweet Potato Pie
Roast the sweet potatoes.
- Bake the sweet potatoes . Wash, scrub, and dry your sweet potatoes well. Then, rub them lightly with olive oil and add them to a lined baking sheet. Prick the potatoes all over with a fork. Roast the sweet potatoes at 400ºF for 50-60 minutes, or until they’re easy to pierce with a fork. Leave the potatoes to cool outside of the oven.
- Puree the sweet potatoes. Next, peel the sweet potatoes and place them into a food processor. Blend until fully smooth.
Rest the batter.
- Make the filling . Now, combine the sweet potato puree in a large bowl with the rest of the pie ingredients. Or, do what I do, and add the pie ingredients to the sweet potato puree in the food processor (one less dish to wash!). Mix or blend everything until smooth.
- Rest . Leave your sweet potato pie filling to rest for 15-30 minutes on the counter, with a kitchen towel covering the container. This allows the flavours to meld together. Your pie will taste even better for it.
- Bake . Lower the oven temperature to 350°F to bake the pie. Pour the batter into the cooled and pre-baked pie crust, and tap the pie plate lightly on the counter to remove any air bubbles. Bake for 60 minutes, or until the center is slightly wobbly.
- Cool and chill . Remove from the oven and let cool completely on a wire rack. Move the sweet potato pie to your fridge and let it chill for at least 4 to 6 hours, ideally overnight. Remove, cut the pie, and serve with a dollop of vegan coconut whipped cream .
Tips for the Best Pie
- Make no substitutes . I recommend making this recipe just like I have. Substitutions can be extremely tempting, but this is foolproof and has been tested so many times that you don’t need to. The only substitutions I’ll “allow” would be using agave nectar instead of maple syrup and coconut sugar for the cane sugar, as I’ve tested both of these with good results.
- Use a store-bought crust for a shortcut . You’ll want to be very careful about checking the ingredients, but if they’re vegan-friendly, go for it!
- Let the dough chill . If you’re making a pie crust from scratch, let the dough chill for 45 minutes to an hour before working with it. This will ensure that it does not begin to shrink when you bake it.
- Allow the pie to cool . Things can get pretty messy if you try to serve this vegan sweet potato pie recipe right away! Give it those 6 hours (2 on the countertop, 4 in the fridge), and then you can reheat slices if necessary. That way, the flavours are absolutely outstanding.
Serving Suggestions
Serve slices of vegan sweet potato pie with a scoop of vegan ice cream for a delicious after-dinner treat. This pie makes an excellent addition to a Thanksgiving or Christmas dessert spread with mince pies , homemade apple crisp , and soft-baked vegan pumpkin cookies . Get a pot of spiced mulled wine simmering or cozy up with a hot chocolate , and enjoy!
How to Store
- Refrigerate. Store vegan sweet potato pie wrapped in the pie dish or in an airtight container in the refrigerator for up to 3 days.
- Freeze. You can keep your pie in the freezer in an airtight container for 2-3 months. Wrap the pie in Saran Wrap, then in foil, and then place it in a freezer-safe zipped plastic bag. Make sure to let it thaw in the fridge overnight before serving.
More Vegan Holiday Dessert Recipes
- Pecan Pie
- Vegan Apple Pie
- Pumpkin Dump Cake
- Vegan Pumpkin Cheesecake
- Apple Cranberry Crisp
Ingredients
- 2 pounds garnet sweet potatoes , (907g) results in about 3 cups of cooked sweet potato puree
- ¾ cup coconut milk from the can , the thick creamy white portion only (172g) *check notes on how to get it from the can
- ¼ cup melted vegan butter
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon allspice
- ¼ cup maple syrup , (68g)
- ½ cup cane sugar , (100g)
- ½ teaspoon sea salt
- ¼ cup cornstarch , (38g)
- ½ teaspoon vanilla extract
1 Vegan Pie Crust (my own linked here)
Instructions
Make the Pie Crust and Set Aside
- Preheat the oven to 350°F/180°C.
- Prepare pie crust. Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. Pre-bake pie crust for 10 minutes.
- Remove from the oven and let cool fully. Set aside.
Sweet Potato Pie Filling
- Preheat the oven to 400°F/200°C.
- Place the sweet potatoes on foil or parchment or silicone lined baking sheet, stab them all over with a fork and lightly oil the sweet potatoes. Bake for 50-60 minutes until fully cooked. Remove from the oven and allow to cool slightly.
- Remove the skin from the sweet potatoes (it should easily come off) and place the sweet potatoes into a food processor. Blend until fully smooth and a puree.
- In a large bowl, add the pureed sweet potato and add all the pie ingredients. Alternatively, you can add the pie ingredients over the sweet potato puree in the food processor (to avoid another bowl).
- Mix/blend everything together well until cornstarch is completely whisked out.
- Leave this to set for 15-30 minutes on the counter with a kitchen towel covering the container to allow ingredients to completely meld together. To me, it tastes even better when ingredients are left to sit a bit.
- Lower the temperature to 350°F/180°C. Pour the batter into the cooled and pre-baked pie crust. Tap lightly on the counter to remove any air bubbles. Bake for 60 minutes in the oven on the lower shelf or highest shelf depending on your oven (furthest away from heat). The center should be slightly wobbly.
- Remove from the oven carefully and let set and cool completely on a wire rack.
- Move the pie to your fridge and let it finish setting in the fridge for at least 4 to 6 hours, ideally overnight. Remove and cut the pie and serve. Dollop each slice with delicious vegan coconut whipped cream. Enjoy!
Notes
- Calories do not include for the pie crust (separate calories are on pie crust recipe).
- Refrigerate : Store vegan sweet potato pie wrapped in the pie dish or in an airtight container in the refrigerator for up to 3 days.
- Freeze : You can keep your pie in the freezer in an airtight container for 2-3 months. Wrap the pie in saran wrap, then in foil, and then place in a freezer-safe zipped plastic bag. Make sure to let it thaw in the fridge overnight before serving.
