Baked Tofu Bowl

Bowl of tofu and rice on a blue background

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

Cook Time 20

Total Time 30

Servings 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
⅖ cup /100 ml Soy Sauce
1 lb /400g Tofu
1 head of Broccoli cut into florets
½ lb /200g Portobello Mushrooms sliced
5 cups /600g 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.

Notes

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

Nutrition