Korean Gochujang-Glazed Tofu & Sweet Potato Bowl
Crispy pan-seared tofu is tossed in a sticky-sweet gochujang glaze and piled onto jasmine rice with caramelised sweet potato, garlicky wilted spinach and edamame for a vibrant, protein-packed bowl.
- 250 g extra-firm tofu
- 300 g sweet potato
- 70 g jasmine rice
- 100 g edamame beans, shelled
- 150 g baby spinach
- 2 pc garlic
- 1 tsp ginger
- 30 g gochujang
- 1 tbsp soy sauce
- 2 tsp maple syrup
- 25 ml sesame oil
- 9 g sesame seeds
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Add to a shopping listHow the shopping list works →For the sweet potato & tofu
- Step 1
Preheat the oven to 200°C (180°C fan). Drain the tofu, wrap it in a clean tea towel and press under a heavy pan for 10 minutes to remove excess moisture, then cut into 2cm cubes.
- Step 2
Toss the sweet potato cubes with 1 tbsp (15ml) of the sesame oil and a good pinch of salt, spread on a baking tray and roast for 25-30 minutes, turning halfway, until caramelised at the edges and tender in the middle.
- Step 3
Heat the remaining 10ml sesame oil in a non-stick frying pan over medium-high heat. Fry the tofu cubes for 8-10 minutes, turning occasionally, until golden and crisp on all sides; set the pan aside off the heat once done.
For the gochujang glaze
- Step 1
While the tofu fries, grate the ginger and finely mince the garlic. Whisk together the gochujang, soy sauce, maple syrup, ginger, garlic and 2 tbsp water in a small bowl until smooth and glossy.
- Step 2
Return the pan with the crisp tofu to a low heat, pour in the glaze and toss gently for 1-2 minutes until the tofu is evenly coated and sticky. Remove from the heat and set aside.
To serve
- Step 1
Cook the jasmine rice according to packet instructions, about 15 minutes, then fluff with a fork.
- Step 2
Steam or microwave the edamame beans for 3-4 minutes until just tender.
- Step 3
Wilt the spinach in the residual heat of the tofu pan for 1-2 minutes, tossing until just tender.
- Step 4
Divide the rice between two bowls, then top with the roasted sweet potato, wilted spinach, edamame beans and glazed tofu. Scatter over the sesame seeds and serve immediately.
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