Korean-Inspired Tofu Bowls with Vegetables

These Korean-Inspired Tofu Bowls are packed with flavor! They’re easy to make and great for lunch, dinner, or meal prep. 

Do you like tofu? Even before I went vegetarian, tofu was one of my favorite cooking ingredients. You can use it in all different cuisines, and it’s even used in some desserts. Today, I am sharing these Korean-inspired tofu Bowls, which’re super flavorful and delicious!

For some reason, I’ve been seeing a lot of recipes for Korean beef bowls lately, and they have inspired me to make my own vegan version using tofu. These bowls are so easy to make and great to have on hand for a quick lunch or dinner.

Korean-Inspired Tofu Bowls and Why Your Body Will Love Them

I call these “Korean-inspired ” because I am not Korean, and I don’t know much about Korean cuisine other than that I like to eat it! I did a little research and used ingredients that are easy for most people to get at a regular grocery store. I think these tofu bowls taste really good, so I hope you enjoy them, too!

• Protein Power – Tofu is amazing because it’s super versatile, works well in myriad seasons, sauces, and dressings, and is a great meat alternative because it’s a complete protein. This makes our muscles happy and our bellies satisfied.
• Total Tamari – Tamari is naturally vegan and gluten-free and contains vitamins, minerals, and antioxidants, like isoflavones, which help reduce oxidative stress. It contains two grams of protein per Tablespoon. and is also supportive of gut and microbiome health.
• Phytochemicals – These compounds are found in plants and are particularly potent in colorful fruits and veggies. They help prevent cancer, Alzheimer’s, and diabetes, reduce inflammation, support the heart and immune system, and regulate hormones.

Tofu Bowl Recipe Ingredients

• Tofu – Be sure to use extra-firm tofu for this recipe. I love to use super-firm, pre-pressed tofu, but if you can’t find that, press your tofu for 10-20 minutes to get as much liquid out as possible.
• Vegetables – This recipe is great because it can easily be adapted to the vegetables you have on hand. I used carrots, red bell peppers, mushrooms, and green onion. Cabbage, broccoli, green peppers, and cauliflower are also great options.
• Garlic and Ginger – It’s important to use fresh garlic and ginger for this recipe.  The fresh stuff has so much more authentic flavor and makes this dish so good.
• Soy Sauce – Soy sauce or Tamari will work. I like to use tamari because it’s a little thicker and richer in flavor, but soy sauce is great, too.
• Maple Syrup – Make sure to use pure maple syrup rather than the kind found in a plastic bottle in the pancake aisle.
• Chili Sauce – Any kind of chili sauce will work. Sriracha is popular; I like to use Sambal Oelek chili paste, which is Indonesian.

How to Make These Tofu Bowls

1. Crumble the tofu with your fingers into small bite-size pieces. Heat a large pan over medium heat and add 1 teaspoon olive oil, tofu, and a pinch of salt. Cook the tofu until browned, 5-7 minutes.
2. Remove the tofu from the pan and add the remaining teaspoon of olive oil. Add all the veggies. Cook the veggies until softened and starting to caramelize.
3. Add the tofu back in, along with the garlic, ginger, soy sauce, maple syrup, and the desired amount of chili sauce. Cook until a sauce has formed that coats all the tofu and vegetables.
4. Serve with a side of rice or other favorite grain, and top with desired toppings.

Korean-Inspired Tofu Bowls as Meal Prep

I’ve been really into meal prep lately, and these Korean Tofu Bowls are perfect for it! Equally portion out your rice and tofu mixture into four air-tight containers; they can be refrigerated for 4-5 days.

Reheating: You can easily reheat them in the microwave for 1-2 minutes or heat a small pan over medium heat, add your tofu and rice, and cook until heated through, about 5 minutes.

Freezing: I haven’t personally frozen these Korean tofu bowls yet, but all the ingredients are freezer-friendly, so I think it would work great!

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP!

Looking For More Delicious Tofu Recipes?

Maple Chili Glazed Tofu

Tofu Broccoli Pasta

Crispy Tofu Sandwiches

Teriyaki Tofu Bowls

Orange Tofu and Chickpea Bowls

Korean Inspired Tofu Bowls with Vegetables

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5 from 2 reviews

• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

These Korean Inspired Tofu Bowls are packed with veggies and tons of delicious flavor!

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Ingredients

Scale 1x2x3x

• 10 oz extra firm tofu, pressed for at least 10 minutes
• 2 teaspoons olive oil, divided
• 1 cup shredded carrot
• 1 small red bell pepper, thinly sliced
• 1 cup chopped mushrooms, I used baby Bella
• 1/2 small yellow onion, diced
• 1 cup diced green onion
• 3 tablespoons tamari, or soy sauce
• 1 tablespoon pure maple syrup
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• Sriracha, or other chili sauce, to taste
• Salt and pepper
• Cooked rice or quinoa for serving
• Optional garnishes: sesame seeds, green onion, cilantro, extra chili sauce

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Instructions

1. Crumble the tofu with your fingers into small bite size pieces. Heat a large pan over medium heat and add 1 teaspoon olive oil, tofu and a pinch of salt. Cook tofu until browned, 5-7 minutes.
2. Remove tofu from the pan and add the remaining teaspoon of olive oil and all the veggies.  Cook veggies until softened and starting to caramelize.
3. Add the tofu back in, along with the garlic, ginger, soy sauce, maple syrup and desired amount of chili sauce.  Cook until a sauce has formed that coats all the of the tofu and vegetables.
4. Serve with a side of rice, or other favorite grain, and top with desired toppings.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner, Vegan
• Method: Stovetop
• Cuisine: Asian