Overhead shot of Korean baked tofu rice bowl with a cloth on a blue surface
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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!
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 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 1/2 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.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 583kcal | Carbohydrates: 55g | Protein: 23g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 163mg | Sodium: 1474mg | Potassium: 623mg | Fiber: 5g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 7.1mg | Calcium: 178mg | Iron: 3.4mg