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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!
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.
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
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
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Korean Baked Tofu Rice Bowls Instructions:
- 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.
- 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.
- 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…
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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!
Want more? Try these other tofu recipes!
- Vietnamese Noodle Bowls with Lemongrass Tofu
- Spicy Tofu Sandwich with Pink Pickled Onions
- Easy Sesame Crusted Tofu
- Spicy Rice Bowls with Korean Marinated Tofu
- Katsu Curry with Panko Tofu
- Crispy Fried Salt and Pepper Tofu
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!
Use leftover gochujang in this bibimbap recipe
Use up soy sauce in this Thai fish cakes recipe!
Korean Baked Tofu Rice Bowls
- 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.
Like the look of this recipe? Make sure you pin it for later!