If we eat any more of this at my house I am afraid we’re going to turn into little tofu cubes soon! It is such an easy and yummy dinner recipe that it’s quickly become one of our most made dishes, you see. There is something more-ish about the combination of the Korean inspired sticky and spicy gochujang tofu, the freshly cooked rice and the crunchy and tangy slaw. It is so simple but so genius.

We can’t take credit for said genius though as we first had this in the winter over at our friends, then neighbours, house. At theirs it was also served with some steamed broccoli on the side. A solid addition if you are looking for more greens on your plate. Another solid addition would be to toss said broccoli in a little toasted sesame oil and some toasted sesame seeds. Just saying, wink.

If you are someone who is a tofu skeptic or you’re having a tofu skeptic over I think this is a great recipe to try. It is very flavourful and I haven’t yet met anyone who doesn’t like this!

Malin x

Sticky Gochujang Tofu and Rice Bowls with Crunchy Slaw

Serves 4


Gochujang tofu:

3 tbsp gochujang

2 tbsp soy sauce

2 tbsp rapeseed oil + more for frying

2 tbsp liquid sweetener such as maple or agave syrup

2 tbsp rice vinegar

2 tbsp water

2 large garlic cloves, minced

0,5 tbsp minced ginger, optional

400 g block of extra firm tofu

1 tbsp corn starch

Salt, to taste

For the slaw:

3 cups shredded cabbage

2 carrots, julienned

1 red onion, finely sliced

2 tbsp lemon juice or rice vinegar

1 tbsp rapeseed oil, optional

Salt, to taste

To serve:

Cooked brown or white rice

Sliced spring onion, optional

Fresh coriander leaves, optional

Crispy chili oil, optional

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