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Oven-Fried Tofu Bowls

Oven-Fried Tofu Bowls with Gochujang Sauce

These Oven-Fried Tofu Bowls feature crispy squares of breaded tofu dressed with a fiery gochujang sauce served on a bed of rice and paired with an assortment of fresh veggies.
Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 15 minutes
Course Main Course
Servings 4

Equipment

  • 1 medium-sized baking sheet
  • 1 small saucepan

Ingredients
  

  • ¼ cup soy sauce
  • 1 tbsp honey
  • 4 tsp sesame oil divided
  • 2 scallions finely chopped
  • 2 cloves garlic minced
  • 1 tsp ginger grated
  • 1 brick tofu sliced
  • ½ cup potato starch **
  • 2 large eggs beaten
  • cups panko breadcrumbs
  • 2 tbsp olive oil
  • 3 small carrots cut into ribbons
  • cups frozen edamame
  • ½ tsp sea salt divided
  • 1 cup kimchi
  • ¼ head red cabbage shredded
  • 4 Persian cucumbers sliced
  • 1 avocado cut into wedges
  • 4 cups cooked brown rice hot

Gochujang Sauce ***

  • ¼ cup honey
  • 2 tbsp gochujang heaping
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp gochugaru optional

Garnish

  • 1 scallion thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 tbsp black sesame seeds
  • handful mustard microgreens

Instructions
 

For the Gochujang Sauce

  • Place all of the sauce ingredients in a bowl and whisk to combine. Chill until ready to serve.
    ¼ cup honey, 2 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp rice wine vinegar, 1 tsp sesame oil, 1 tsp gochugaru

For the Tofu Bowls

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside.
  • In a small bowl, whisk to combine the soy sauce, honey, scallions, garlic, ginger, and 2 teaspoons of the sesame oil. Place the tofu in a wide, shallow vessel and pour the mixture over top. Potato the tofu pieces in the soy sauce mixture until evenly coated. Set it aside to soak for 15 minutes at room temperature. 
    ¼ cup soy sauce, 1 tbsp honey, 4 tsp sesame oil, 2 scallions, 2 cloves garlic, 1 tsp ginger, 1 brick tofu
  • Working with a piece of tofu at a time, roll the tofu in the potato starch, then dip it in the egg, before finally rolling it in the panko breadcrumbs. Place the breaded tofu pieces on the prepared baking sheet. Repeat until all the tofu is breaded. 
    ½ cup potato starch **, 2 large eggs, 1½ cups panko breadcrumbs
  • Drizzle the tofu with the olive oil and sprinkle lightly with some salt. Place the tofu in the oven and cook for 20 minutes, flipping the tofu halfway through. 
    2 tbsp olive oil
  • Pour the edamame into a small saucepan and cover with cold water. Place over high heat and bring the water to a boil. Let boil for 2 minutes before draining. Transfer the edamame to a bowl and sprinkle with half of the salt and a teaspoon of the remaining sesame oil. 
    4 tsp sesame oil, 1½ cups frozen edamame, ½ tsp sea salt
  • Place the carrot ribbon in a separate bowl.  Add the remaining salt and sesame oil and toss to coat. Set it aside.
    4 tsp sesame oil, 3 small carrots, ½ tsp sea salt
  • Spoon rice into four bowls and top the rice with the reserved marinade. Top with the carrot ribbons, edamame, kimchi, red cabbage, cucumber slices, 2-4 avocado wedges, and 2-3 pieces of tofu. Spoon the gochujang sauce over the tofu and garnish with the sesame seeds, micro greens, and scallions. Serve immediately. 
    ¼ head red cabbage, 4 Persian cucumbers, 1 avocado, 4 cups cooked brown rice, 1 scallion, 1 tbsp toasted sesame seeds, 1 tbsp black sesame seeds, handful mustard microgreens, 1 cup kimchi

Notes

** If you don't have potato starch, feel free to use cornstarch instead.
*** I like to make the sauce while the tofu is in the oven but you can make it at any point really. It keeps for days in the fridge, so you can make it well in advance. 
Keyword avocado, cabbage, carrots, cucumber, edamame, fried tofu, rice bowl, tofu