Korean Gochujang Corn & Tomato Soft Tofu Bowls

Gochujang, Korea’s deep fermented chili paste, brings gentle heat and savor to everyday bowls. Here it glazes sweet corn and seared cherry tomatoes over fluffy rice, with cool silken tofu for a quick, spicy lunch.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 445 cal
• 16g protein
• 68g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 1.5 cups dry short-grain white rice
• 2.5 cups fresh sweet corn kernels
• 2 cups halved heirloom cherry tomatoes
• 14 oz soft silken tofu
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 minced garlic clove
• 4 sliced green onions
• 1 tbsp toasted sesame seeds
• 1 tbsp neutral oil
• 1/2 tsp kosher salt

Instructions

1. 1Rinse the rice until the water runs clear, then cook according to package directions or in a rice cooker until fluffy and sticky. Keep warm and fluff with a fork just before assembling.
2. 2Heat neutral oil in a 12-inch nonstick skillet over medium-high. Add the corn kernels and salt; cook without stirring 3 minutes until deeply charred on one side, then toss and cook 2 minutes more.
3. 3Push the corn to the side of the skillet. Add the halved cherry tomatoes cut-side down and sear 2 to 3 minutes until the skins blister and juices start to caramelize. Remove the pan from heat.
4. 4In a small bowl whisk gochujang, soy sauce, sesame oil, rice vinegar, honey, and minced garlic into a glossy spicy-sweet sauce. Taste and adjust heat or sweetness if desired.
5. 5Gently slide the silken tofu from its package onto a plate. Cut it into large cubes with a sharp knife; handle carefully so the cubes stay intact.
6. 6Divide the hot rice among four bowls. Arrange charred corn, blistered tomatoes, and soft tofu cubes in neat sections over the rice.
7. 7Drizzle the gochujang sauce generously over everything, letting it pool into the rice. Scatter sliced green onions and sesame seeds on top.
8. 8Serve warm or at room temperature. For meal prep, pack rice, toppings, and sauce separately and assemble at lunch so the tofu stays silky and the corn stays snappy.