Crispy Korean Gochujang Tofu Protein Bowls with Quick-Pickled Veggies

Korean-inspired bowls are exploding on Pinterest! This recipe combines crispy baked tofu with fiery gochujang glaze, tangy pickled vegetables, and protein-packed quinoa. Perfect for meal prep and packed with 25g plant-based protein per serving. Customize spice levels to taste!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 block (16oz) extra-firm tofu, pressed and cubed
• 3 tbsp gochujang paste
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 cup quinoa, uncooked
• 1/2 English cucumber, thinly sliced
• 1 large carrot, julienned
• 1/4 cup rice vinegar (for pickling)
• 1 tsp sugar
• 1 tsp toasted sesame seeds
• 2 green onions, sliced

Instructions

1. Press tofu for 15 minutes using heavy plates or a tofu press. Preheat oven to 425°F (220°C).
2. Whisk gochujang, soy sauce, 1 tbsp rice vinegar, maple syrup, and sesame oil in a bowl.
3. Toss tofu cubes in 3/4 of the sauce. Arrange on parchment-lined baking sheet. Bake 20-25 minutes until crispy.
4. Meanwhile, cook quinoa according to package instructions.
5. Quick-pickle veggies: Combine cucumber, carrot, 1/4 cup rice vinegar, sugar, and 1/4 tsp salt. Let sit 10 minutes.
6. Drain pickled vegetables, reserving liquid.
7. Assemble bowls: Divide quinoa, crispy tofu, and pickled veggies. Drizzle with remaining sauce and pickling liquid.
8. Top with sesame seeds and green onions.

Chef's Note

For extra-crispy tofu, cornstarch-dust cubes before saucing! Double the gochujang for heat lovers.

Make-Ahead Tips

Store components separately for up to 4 days. Reheat tofu in air fryer to recrisp.

Substitutions

Swap quinoa for brown rice. Use sriracha instead of gochujang (adjust sweetness).