Gochujang Tofu and Mushroom Bowls

Gochujang, the fermented chili paste at the heart of Korean cooking, lends sweet heat to these easy dinner bowls. Cubed tofu and sliced mushrooms sear until golden, then finish in a glossy gochujang glaze over rice.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 22g protein
• 58g carbs
• 20g fat
• 3g fiber

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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.