Description
Packed with flavor and ready in less than 30 minutes, this gochujang tofu bowl with cucumber peanut salad is perfect for your weeknight dinner rotation. The sweet, tangy, and spicy tofu pairs beautifully with the cool and crunchy cucumber peanut salad in this easy vegan dinner.
Ingredients
- 1 cup uncooked white Jasmine rice
- 1 16-ounce block super firm tofu
- 2 tablespoons gochujang
- 1 1/2 tablespoons rice vinegar
- 2 1/2 tablespoons tamari
- 2 tablespoons maple syrup
- 1 large garlic clove, grated on a microplane or minced
- 1 1/2 tablespoons avocado oil
- Sea salt, to taste
- 3-4 Persian cucumbers, or 1 English cucumber or other slicing cucumber variety
- 1/3 cup roasted peanuts
- 1 medium lime
- 1 pinch sugar
- 2 scallions, thinly sliced (optional for garnish)
- 1 tablespoon roasted sesame seeds, optional for garnish
Instructions
Cook the rice according to the package instructions.
While the rice cooks, heat a large skillet or frying pan over medium. Pat the tofu dry then tear it into roughly 1-inch chunks with your fingers. Make the gochujang sauce – whisk together the gochujang, rice vinegar, tamari, maple syrup, and grated or minced garlic until smooth. Taste and adjust with more gochujang for spice or tamari for saltiness if you prefer.
Add the avocado oil to the skillet. Once it shimmers, add the tofu in a single layer along with a small pinch of sea salt. Cook to tofu, stirring every 2-3 minutes, until golden and crisp (about 15 minutes total). Add the gochujang sauce and cook for 2-3 minutes, stirring regularly, until the sauce thickens and coats the tofu.
While tofu and rice cook, thinly slice the cucumbers on the bias and add them to a bowl. Chop the peanuts and add them to the bowl. Season the cucumbers with the juice from half of the lime, a pinch of salt, and a pinch of sugar. Toss, then taste and add more lime, salt, and sugar as needed to suit your tastes.
Before serving, fluff the rice with a fork. Serve the gochujang tofu over steamed rice with the cucumber peanut salad. Garnish with sliced scallions and toasted sesame seeds.
Keep leftovers in an airtight container in the fridge. The cucumber peanut salad is best if enjoyed within a couple of days but the tofu and rice will last up to 6 days. Re-heat in the microwave or on the stovetop.
Notes
- The amount of gochujang called for in the recipe will keep the spice level on the mild/medium side. If you prefer it spicier, add 1 more tablespoon of gochujang to the sauce.
- If you want to save time, use pre-cooked rice.
- If you buy your rice in bulk and it doesn’t come with instructions, here’s how I cook mine: combine 1 cup uncooked rice with 1 1/2 cups water in a medium pot. Bring to a boil, stir, then cover and reduce the heat to low. Cook, covered, for 15 minutes. Remove from the heat and keep covered for an additional 3-5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: main