Spicy Tofu & Rice Bowls
Crispy baked tofu tossed in a gochujang glaze over fluffy rice with pickled vegetables — a budget-friendly Korean-inspired meal-prep bowl.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate assembled bowls for up to 4 days. Tofu is crispiest on days 1–2. Rice and tofu can be frozen separately for up to 1 month.
- Batching: The cornstarch coating is key to crispy tofu — don't skip it.
- Reheat: Microwave for 2 minutes. For crispier tofu, reheat it separately in a toaster oven or air fryer at 375°F for 3–4 minutes.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
THE MACRO PREP
Toss pressed and cubed tofu with cornstarch until evenly coated. Spread on the baking sheet in a single layer.
HIGH HEAT SEAR
Bake for 25–30 minutes, flipping halfway, until golden and crispy.
HIGH HEAT SEAR
While tofu bakes, whisk together gochujang, soy sauce, sesame oil, rice vinegar, and maple syrup in a small bowl.
STEP 5
Remove tofu from the oven and toss immediately with the gochujang glaze in a large bowl.
STEP 6
Assemble bowls: divide rice among 5 containers, top with glazed tofu, julienned carrot, shredded cabbage, and green onions.
STEP 7
Sprinkle each bowl with sesame seeds.
PRIMARY CATEGORY
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5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 blocks (14 oz each) extra-firm tofu, drained, pressed, and cubed
- 3 cups cooked jasmine rice
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 large carrot, julienned
- 1 cup shredded red cabbage
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 2 tablespoons cornstarch