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High protein tofu bowl with crispy gochujang tofu, brown rice, edamame, and pickled cucumber

Gochujang Crispy Air Fryer Tofu Bowl

4.50 from 2 votes
Crispy air fryer tofu tossed in a sweet-spicy gochujang glaze, served over brown rice with quick-pickled cucumber, shredded carrot, and edamame.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings : 2 servings

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Equipment

Ingredients

Crispy Tofu
  • 1 block extra-firm tofu, about 14oz
  • 2 tbsp cornstarch
  • 1 tsp garlic powder
  • ½ tsp salt
  • cooking spray
Gochujang Glaze
  • 2 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 2 tsp toasted sesame seeds
Quick-Pickled Cucumber
  • 4 mini cucumbers, thinly sliced into coins
  • 3 tbsp rice vinegar
  • 1 tsp honey
  • 1 tbsp toasted sesame seeds
  • ½ tsp salt
For The Bowls
  • 1 cups cooked brown rice, microwave pouch works great
  • 1 cup shelled edamame, fresh or frozen
  • ½ cup shredded carrot
  • ½ cup kimchi, (optional)
  • thinly sliced green onions
  • toasted sesame seeds
Start Cooking

Instructions
 

  1. 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.
    Quick pickled cucumber coins tossed with sesame seeds in a metal bowl
  2. 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.
    Gochujang sauce mixed in a small white bowl with sesame seeds beside it
  3. 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.
    Cubed extra firm tofu tossed in cornstarch dredge in a metal bowl
  4. 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.
    Golden crispy tofu cubes in the air fryer basket after cooking
    5. No air fryer? Pan-fry in a skillet with 2 tablespoons avocado oil over medium-high heat for 8 to 10 minutes, or bake at 425°F (220°C) for 25 to 30 minutes, flipping once.
  5. 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.
    Microwave brown rice pouch and a bowl of shelled edamame for the tofu bowl
  6. 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.
    Crispy tofu cubes tossed in glossy red gochujang sauce in a metal bowl
  7. 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.
    Two gochujang tofu bowls with brown rice, edamame, pickled cucumber, shredded carrot, and kimchi

Nutrition

Calories: 518kcalCarbohydrates: 71gProtein: 30gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gSodium: 1965mgPotassium: 1159mgFiber: 8gSugar: 21gVitamin A: 5523IUVitamin C: 8mgCalcium: 238mgIron: 7mg

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.