I have to say, I’m not normally a tofu person. But when it comes to air-fried crispy tofu, I make an exception. These spicy gochujang air fryer tofu bowls are the latest addition to my 30 Under 30 series, and they’re not one to miss.
This bowl combines brown rice with quick-pickled cucumber, edamame, shredded carrots, and honey gochujang-coated crispy tofu. It comes together in under 30 minutes and packs 30 grams of protein per serving, which makes it perfect for a weeknight dinner or easy meal prep.
The whole recipe is built around minimal fuss and minimal cleanup for maximum flavor. I cut anything that wasn’t necessary and wrote the instructions to use as few bowls and dishes as possible, so you aren’t staring down a sink full of dishes at the end.
For more simple dinners in my 30 under 30 series:
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Why You’ll Love It
- Ready in 30 minutes from start to finish. It has a couple of components, but the recipe is designed to keep things simple. About 15 minutes for prep and 15 minutes for the tofu to crisp in the air fryer.
- Minimal fuss and minimal cleanup. Built for maximum flavor with the fewest possible ingredients, so you’ll barely dirty any dishes.
- Nutritionally balanced. Around 500 calories, 30 grams of protein, and 8 grams of fiber per serving.
- Perfect for weeknights or meal prep. Easy enough for a weeknight dinner, or double the recipe and have lunches done for the rest of the week.
Love this? My Air Fryer Salmon Bowls with Bang Bang Sauce is another one I cannot stop making. Same easy formula but with crispy salmon bites.
Key Ingredients
This recipe aims to be big on flavor, low on effort, and use no fussy ingredients (no peeling garlic here!)
- Extra-firm tofu. Extra-firm is essential here because anything softer won’t hold its shape or crisp up in the air fryer. Make sure to pat it dry, and if you want it extra crispy, press it under a heavy pan with some paper towels for a couple of minutes before dredging (see recipe notes).
- Gochujang. A Korean fermented chili paste and one of the main flavors that carries this bowl. Depending on which one you buy, it can be pretty spicy, so test it out and adjust the quantity to your desired spice level.
- Honey. Balances the heat of the gochujang and helps the glaze cling to the tofu. You can also use maple syrup as a one-for-one swap if you want to keep things vegan (just make sure your gochujang is vegan too).
- Toasted sesame seeds. I use these in multiple places in the recipe because they add a fantastic toasted sesame flavor and a bit of crunch. Throw them in the glaze, in the pickle, and sprinkle them on top.
- Quick-pickled cucumbers. Super easy to make and packed with flavor. Simply thinly slice (or use a mandoline) a couple of mini cucumbers and toss with a bit of rice vinegar, salt, and honey.
- Shelled edamame. An easy protein boost that adds an extra serving of vegetables and some fiber. Buy a bag of frozen shelled edamame, or if your local grocery store has fresh, that works too.
- Kimchi (optional). A spicy fermented topping that adds a ton of tang and a bit of probiotics. Skip it if it’s not your thing, but I think it totally makes this bowl.
If you’re looking for another high-protein vegetarian recipe, you need to try my High-Protein Mediterranean Pasta Salad. It’s the perfect easy meal prep option for busy weeks.
How To Make These Air Fryer Tofu Bowls
This recipe is designed to be easy. Although there are a couple of steps involved, it’s all done in about 30 minutes and the flavors will make the effort totally worth it.
Quick-pickle the cucumbers
Thinly slice your mini cucumbers (or use a mandoline if you have one) and toss them in a bowl with a bit of rice vinegar, honey, salt, and a good sprinkle of toasted sesame seeds.
Mix up the gochujang glaze
In a small bowl, mix together the gochujang, soy sauce, honey, rice vinegar, toasted sesame oil, and toasted sesame seeds. Set aside.
Coat and air fry the tofu.
Cube your tofu and pat dry with paper towels. Then add to a bowl with cornstarch, garlic powder, and salt, and toss gently until everything is evenly coated. Arrange in a single layer and air fry for 13 to 15 minutes. When you pull out the tofu, it should be golden and super crispy on all sides.
Don’t have an air fryer? No problem. Check the recipe notes.
Toss in the glaze.
Add the crispy tofu and gochujang glaze to a bowl and toss until everything is coated. Make sure to move quickly so the tofu stays crispy.
Warm the edamame and rice
Microwave your edamame and rice according to package instructions.
Assemble your bowls
Divide the brown rice between your bowls and top with the gochujang tofu, edamame, shredded carrot, and pickled cucumber. Finish with thinly sliced green onions and an extra sprinkle of toasted sesame seeds. And if you’re a fan, add a little bit of kimchi as well.
No air fryer? Here’s what to do.
You have two options, and both get you a crispy result. Pan-fry the coated cubes in a skillet with a couple tablespoons of avocado oil over medium-high heat for 8 to 10 minutes, turning every few minutes so all sides go golden. Or spread them on a parchment-lined sheet pan and bake at 425°F (220°C) for 25 to 30 minutes, flipping once halfway.
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Victoria’s Tips
Here are my best tips to ensure your air fryer tofu bowl turns out irresistibly good.
Storage & Meal Prep
This bowl meal preps well as long as you keep everything separate.
Store the cooked tofu, glaze, rice, edamame, and pickled cucumber in their own containers in the fridge for up to 4 days.
To reheat, air fry the tofu at 375°F for 3 to 4 minutes and toss it in the glaze right before eating. But, skip the microwave because it’ll turn the tofu rubbery.
If you often make dinner for two, my Healthy Air Fryer Meals for Two roundup was made for you.
FAQ
Yep, you can pan-fry the tofu in a skillet with a couple tablespoons of avocado oil over medium-high heat for 8 to 10 minutes, turning every few minutes until golden on all sides. Or bake on a parchment-lined sheet pan at 425°F (220°C) for 25 to 30 minutes, flipping once halfway through.
Medium-spicy, but adjustable. Two tablespoons of gochujang gives a noticeable kick. For a milder version, drop to 1 tablespoon and add an extra teaspoon of honey. For extra heat, stir in a teaspoon of gochugaru or red chili flakes.
Totally! Jasmine rice or sushi rice both work great here. Brown rice gives you more fiber and a slightly nuttier flavor, but use whatever you have on hand.
Definitely. The same dredge and gochujang glaze works on cubed chicken thighs (air fry 12 to 15 minutes at 400°F), shrimp (6 to 8 minutes), or tempeh (same cook time as tofu).
More 30 Under 30 Recipes
Gochujang Crispy Air Fryer Tofu Bowl
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Equipment
Ingredients
Instructions
- Thinly slice 4 mini cucumbers and add to a bowl with 3 tbsp rice vinegar, 1 tsp honey, 1 tbsp toasted sesame seeds, and ½ tsp salt. Toss, and let sit at room temperature while everything else cooks.
- In a small bowl, combine 2 tbsp gochujang, 1 tbsp soy sauce 1 tbsp honey, 1 tbsp rice vinegar, 2 tsp toasted sesame oil, and 2 tsp toasted sesame seeds. Set aside.
- Cube the 1 block extra-firm tofu into ¾ inch pieces. Pat dry with paper towels. Add to a bowl with 2 tbsp cornstarch, 1 tsp garlic powder, and ½ tsp salt. Toss gently until every cube is evenly coated.
- Arrange the tofu in a single layer in the air fryer basket and spray generously with cooking spray. Air fry at 400°F (200°C) for 13 to 15 minutes, shaking the basket halfway through, until deeply golden and crisp.
- Boil or microwave 1 cup shelled edamame for 3 minutes, drain, and set aside. Warm 1 cups cooked brown rice in the microwave for about 90 seconds.
- As soon as the tofu is crisp, transfer it directly into the bowl with the gochujang glaze and toss quickly to coat. Move fast so the crust stays crunchy.
- Divide the brown rice between 2 bowls. Top each with the gochujang tofu, edamame, shredded carrot, and the pickled cucumber. Sprinkle with thinly sliced green onions and toasted sesame seeds, between the bowls. Serve with ½ cup kimchi on the side if using.
Nutrition
Notes
- No air fryer: pan-fry the coated tofu in a skillet with 2 tablespoons avocado oil over medium-high heat for 8 to 10 minutes, turning every few minutes until golden on all sides. Or bake on a parchment-lined sheet pan at 425°F (220°C) for 25 to 30 minutes, flipping once halfway through.
- Press the tofu if you have an extra 10 minutes. Just patting dry the tofu works, but pressing between paper towels with a heavy skillet on top gives you a bit of a crispier result. Worth the extra step if you’re up for it.
- Use extra-firm tofu only. Firm and silken won’t hold their shape or crisp up. The label matters here.
- Make it gluten-free. Use tamari or coconut aminos in place of soy sauce, and check your gochujang label, since some brands contain wheat.
- Meal prep. Cook the tofu, rice, edamame, and pickled cucumber up to 4 days ahead and store separately in the fridge. Keep the gochujang glaze in its own jar. Toss the tofu in the glaze fresh each day so the crust stays crunchy.
- Reheating crispy tofu. Skip the microwave because the tofu becomes rubbery. Reheat in the air fryer at 375°F for 3 to 4 minutes, then toss in the glaze right before serving.
- Rice swaps. Brown rice keeps this filling and high-fiber, but jasmine, sushi rice, or cauliflower rice all work.
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More Recipes To Try
- 7 Cheap High-Protein Meal Prep Lunch Ideas (30g+ Protein Each)
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Super tasty!
This recipe was super yummy and easy, able to follow quickly and over all was cheap and smooth. The gochujang glaze is perfect. I felt that, even with the glaze and the kimchi, it was a bit dry and in need of a dressing. I wound up mixing the bowl up then adding a splash of rice vinegar, soy sauce, honey, and a tiny tiny bit of sriracha mayo, but a small amount of watered down honey + water + gouchujang probably would’ve been great.
Great feedback. Thanks, Grace!