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    Home » Recipes » Recipes

    02/04/2019 Dinner Recipes

    Korean Baked Tofu Rice Bowls

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    This crispy Korean marinated oven baked 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!

    Click here to pin this recipe for later!

    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 baked tofu 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 tofu which is baked 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 (use leftover in this bibimbap), sesame oil, ginger, garlic and soy sauce (add extra to these Thai fish cakes) for a sweet, tangy and salty flavour
    • Tofu: Make sure you get 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. If you can get extra firm tofu then even better
    • 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

    [amazon_link asins='B013HB0CC4,B00DJ5T0CC,B00PHFWLVY' template='ProductCarousel' store='thecoorep-21' marketplace='UK' link_id='668c67ad-f882-40a5-8cc6-aed8d7029f51']

    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...

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    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 you to get crispy tofu. 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

    How to bake tofu?

    The key to getting crispy baked tofu is pressing it first to remove as much liquid as possible (I include instructions on how to do this in my expert tips!). Once you've done that slice it carefully and coat on both side with the marinade. Bake at 200°C/400°F for 20 minutes, flipping half way through, for delicious crispy tofu.

    Is baked tofu good for you?

    Tofu is a great source of protein which makes it a great replacement for meat in lots of dishes. It also contains all nine essential amino acids and loads of vitamins. By baking it you're cutting out lots of the oil used if you were frying it which makes baked tofu a healthier option than fried.

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

    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
    • Peanut Tofu Tacos with Cabbage Slaw
    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 Fulwood

    Ingredients

    • 2 tablespoon Gochujang
    • 2 tablespoon Sesame Oil
    • 1 teaspoon Ginger grated
    • 2 cloves Garlic crushed
    • 2 tablespoon 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
    UK Measures - US Measures

    Instructions

    • Heat the oven to 200°C/400°F. Press the tofu for at least 10 minutes. Slice into ½ cm 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. If you still need to cook your rice then put that on to cook while the tofu is baking.
    • Mix the broccoli and mushrooms with the olive oil and spread onto another baking sheet, place in the oven for 15 minutes. Put the water on to boil for the eggs at this point, once the water is boiling add the eggs and cook to your liking, I normally do them for 7 minutes to get them like they are in the photos for this recipe.
    • 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*
    Fat 30g46%
    Saturated Fat 5g25%
    Cholesterol 163mg54%
    Sodium 1474mg61%
    Potassium 623mg18%
    Carbohydrates 55g18%
    Fiber 5g20%
    Sugar 3g3%
    Protein 23g46%
    Vitamin A 330IU7%
    Vitamin C 7.1mg9%
    Calcium 178mg18%
    Iron 3.4mg19%
    * 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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    Reader Interactions

    Comments

    1. Sylvie says

      April 03, 2019 at 9:29 am

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

      Reply
    2. Corina Blum says

      April 03, 2019 at 10:00 am

      5 stars
      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
    3. Neli Howard says

      April 03, 2019 at 10:18 am

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

      Reply
    4. Claudia Lamascolo says

      April 03, 2019 at 11:13 am

      5 stars
      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
    5. Kelly Anthony says

      April 03, 2019 at 11:50 am

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

      Reply

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