Gochujang Tofu and Mushroom Bowls

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 3 tbsp neutral oil, divided
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 12 oz shiitake or cremini mushrooms, sliced
• 4 scallions, sliced, whites and greens separated
• 4 cups cooked short-grain rice
• 3 cups baby spinach
• 1 tbsp toasted sesame seeds
• 1 cup kimchi, for serving
• 4 soft-boiled eggs, optional

Instructions

1. 1Press the tofu well, then cut into bite-size cubes. Pat dry again so the surfaces crisp.
2. 2Whisk gochujang, soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger into a glossy sauce; set aside half for finishing.
3. 3Heat a large nonstick skillet or wok over medium-high with part of the neutral oil. Add tofu in a single layer and cook undisturbed until deep golden on the first side, about 4 minutes.
4. 4Flip and continue cooking until most sides are browned and lightly chewy at the edges, another 5 to 6 minutes. Transfer tofu to a plate.
5. 5Add remaining oil to the pan. Toss in mushrooms and scallion whites with salt. Cook without stirring much until mushrooms release liquid and edges brown, 6 to 8 minutes.
6. 6Return tofu to the pan. Pour in most of the gochujang sauce and toss over medium heat until every cube is lacquered and sticky, 1 to 2 minutes.
7. 7Warm the rice. Divide rice among bowls, then wilt spinach briefly in the hot pan or microwave until just collapsed.
8. 8Build bowls with rice, gochujang tofu-mushroom mix, wilted spinach, and a spoon of kimchi.
9. 9Drizzle remaining sauce over the top. Finish with scallion greens, sesame seeds, and a soft-boiled egg if using. Serve immediately while the glaze is glossy.