Korean Baked Tofu Rice Bowls

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This crispy oven baked Korean marinated tofu is served in rice bowls with roasted broccoli and mushrooms, avocado and a boiled egg for an easy and healthy dinner!

These rice bowls are fresh, healthy, spicy and delicious!

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Korean baked tofu in a rice bowl with avocado and egg on a blue surface

Close up of Korean baked tofu in a rice bowl with a boiled egg

So as you might know I’ve been getting really into tofu lately. 

I’ve perfected the art of crispy fried tofu (if I do say so myself) and I’ve made some really tasty dishes recently using it. 

I’ve figured out that the key to incredible tofu really comes down to adding loads of flavour with the marinade. For this recipe it’s a mixture of some of my all time favourite ingredients including gochujang and sesame oil. 

I like to brush it onto both sides of the slices of tofu to make sure it’s completely coated before putting in the oven.

Side on shot of Korean baked tofu rice bowls on a blue surface with avocado and lime

Overhead shot of Korean baked tofu rice bowl with a cloth on a blue surface

Why we love these Korean baked tofu rice bowls:

  • The rice bowls are a healthy weeknight dinner which only take 30 minutes to make and are full of loads of healthy veg
  • They’re vegetarian and are so easy to make vegan – simply leave off the egg!
  • They’re also so easy to customise by switching out the vegetables used. So many vegetables are delicious roasted so use whatever you have on hand
  • These bowls are also amazing for meal prep! You can do everything ahead of time and then serve these for quick lunches and dinners during the week
  • They’re also gluten free 
  • Finally, these bowls use baked tofu rather than fried which makes them that bit healthier 

Overhead shot of Korean baked tofu rice bowl on a blue background with a fork and sauce

Close up of Korean baked tofu with avocado

Korean Baked Tofu Rice Bowls Ingredients:

  • Korean Marinade: I made this from gochujang, sesame oil, ginger, garlic and soy sauce for a sweet, tangy and salty flavour
  • Tofu: Make sure you get extra firm tofu and press it for at least 10 minutes before you’re ready to use it to get rid of excess moisture so that you can get crispy baked tofu
  • Broccoli: Cut into florets
  • Portobello Mushrooms: Or use another type of mushroom if you prefer
  • Rice: Cooked, sticky rice would work well but I just had basmati and it was still delicious
  • Eggs: Boiled to your liking
  • Avocado: Sliced and served on top of the rice bowls
  • Sesame Seeds: Sprinkled over the bowls before serving

Close up of broccoli in a baked tofu rice bowl

Close up of mushroom and avocado in a baked tofu rice bowl

Korean Baked Tofu Rice Bowls Instructions:

  1. Marinate and bake the tofu: Press and slice the tofu. Whisk together the marinade ingredients, spread the tofu slices out on a baking sheet and brush them on each side with the marinade. Place in the oven for 20 minutes.
  2. Roast the veggies: Toss the broccoli and mushrooms with the olive oil and salt and pepper and spread on a baking sheet. Roast for 15 minutes.
  3. Assemble the bowls: Split the rice between 4 bowls, top with the tofu, broccoli, mushrooms, avocado, boiled egg and sesame seeds. 

Equipment you need to make this recipe…

Overhead shot of two bowls of baked tofu rice bowls with avocado and lime on a blue background

Side on shot of Korean baked tofu rice bowls in a blue bowl with avocado

Expert Tips for Making this Korean Baked Tofu Rice Bowl:

  • It’s vital to get firm tofu for this recipe. Silken tofu won’t work. I’d also highly recommend pressing the tofu before cooking with it as this gets rid of extra moisture which helps it get crispy. You don’t need a fancy tofu press just pop it between a few sheets of kitchen towel on a plate then top with something heavy like a cast iron skillet or another plate under some heavy tins of food
  • You can use any vegetables you’d like as long as they roast well
  • I highly recommend you get gochujang for this recipe because it adds that Korean flavour. You can often find it in supermarkets now but if not then you can also get it on Amazon (scroll up for the link!)
  • These bowls are amazing served with the pink pickled onions from this salmon tacos recipe!

Side on shot of two bowls of Korean baked tofu rice bowls on a blue background

Close up of Korean baked tofu with boiled eggs on rice in a blue bowl

Want more? Try these other tofu recipes!

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THESE KOREAN BAKED TOFU RICE BOWLS?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Easy Vegetable Bibimbap with Mushrooms & Spinach

Use leftover gochujang in this bibimbap recipe

It's so easy to make this vegetable bibimbap and there's so many different ways you can make it your own! Don't forget the crispy fried egg & chilli sauce.

Thai Fish Cakes with Peanut Sauce

Use up soy sauce in this Thai fish cakes recipe!

Overhead shot of Thai fish cakes on a platter with peanut sauce

Overhead shot of Korean baked tofu rice bowl with a cloth on a blue surface

Korean Baked Tofu Rice Bowls

This crispy oven baked Korean marinated tofu is served in rice bowls with roasted broccoli and mushrooms, avocado and a boiled egg for an easy and healthy dinner!
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Korean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 583kcal
Author: Amy

Ingredients

  • 2 tbsp Gochujang
  • 2 tbsp Sesame Oil
  • 1 tsp Ginger grated
  • 2 cloves Garlic crushed
  • 2 tbsp Olive Oil
  • 100 ml Soy Sauce
  • 400 g Tofu
  • 1 head of Broccoli cut into florets
  • 200 g Portobello Mushrooms sliced
  • 600 g Cooked Rice
  • 4 Eggs boiled to your liking
  • 1 Avocado sliced
  • Sesame Seeds to serve

Instructions

  • Heat the oven to 200°C/400°F. Press the tofu for at least 10 minutes. Slice into 1cm thick slices. Whisk together the gochujang, sesame oil, ginger, garlic and soy sauce. Spread the tofu slices out on a baking sheet and brush each side with the marinade. Bake for 20 minutes, flipping halfway through.
  • Mix the broccoli and mushrooms with the olive oil and spread onto another baking sheet, place in the oven for 15 minutes. 
  • Split the rice between 4 bowls and top with tofu slices, broccoli, mushroom, avocado, an egg and any leftover marinade. Sprinkle with sesame seeds to serve.
Nutrition Facts
Korean Baked Tofu Rice Bowls
Amount Per Serving
Calories 583 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 5g 25%
Cholesterol 163mg 54%
Sodium 1474mg 61%
Potassium 623mg 18%
Total Carbohydrates 55g 18%
Dietary Fiber 5g 20%
Sugars 3g
Protein 23g 46%
Vitamin A 6.6%
Vitamin C 8.6%
Calcium 17.8%
Iron 18.7%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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5 Comments

  • Reply
    Sylvie
    03/04/2019 at 9:29 AM


    I love Korean food so this recipe is right up my alley! So full of yummy ingredients and flavours too!

  • Reply
    Corina Blum
    03/04/2019 at 10:00 AM


    I haven’t managed to get my family to eat tofu yet – I’m working on it though! Such a shame as these rice bowls look incredibly tasty and great for midweek.

  • Reply
    Neli Howard
    03/04/2019 at 10:18 AM


    I’m obsessed with this bowl! So vibrant, and the texture contrasts seem beyond wonderful! Loveeee

  • Reply
    Claudia Lamascolo
    03/04/2019 at 11:13 AM


    well this is a pleasant change of pace. I love how versatile you can cook and make tofu into a banquet meal wow this looks awesome Amy!

  • Reply
    Kelly Anthony
    03/04/2019 at 11:50 AM


    This korean baked tofu rice bowl is a great balanced meal. Your pictures really make this dish shine. Great work!

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