10-Minute Korean Soft Tofu Rice Bowl

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 Korean Soft Tofu Rice Bowl

When I want a simple meal with warm rice, I make this soft tofu bowl. The tofu goes straight from the package onto a savory soy and sesame sauce, with finely chopped vegetables for a little crunch.

This is my easy Korean-style rice bowl, with optional red bell pepper for color and sweetness. The tofu needs no cooking, and everything comes together in about 10 minutes.

Ingredients

Tofu and Vegetables

  • 2 packages soft tofu or silken tofu
  • ½ small onion
  • 2 green onions
  • ¼ red bell pepper, optional

Sauce

  • 4 tbsp soy sauce
  • 2 tbsp water
  • 1 tbsp Yondu
  • 1½ tbsp sugar
  • ½ tbsp gochugaru
  • 1 tsp minced garlic
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds

To Serve

  • Warm cooked rice
  • Fried egg, optional

Ingredient Notes

Yondu gives the sauce a richer, savory taste. If you don’t have it, use 1 extra tbsp soy sauce, as shown in the video.

Gochugaru is Korean red pepper flakes. It gives the sauce its gentle heat and red color. 

How to Make

1. Mix the sauce. In a container, combine 4 tbsp soy sauce, 2 tbsp water, 1 tbsp Yondu, ½ tbsp gochugaru, 1 tsp minced garlic, 1½ tbsp sugar, 1 tbsp sesame oil, and 1 tbsp sesame seeds. Stir until the sugar is mostly dissolved. 

2. Add the vegetables. Finely chop ½ small onion and 2 green onions. If using, finely chop ¼ red bell pepper. Add them to the sauce and stir gently.

 

3. Add the tofu. Place 2 packages of soft or silken tofu directly on top of the sauce. To help keep the tofu intact, lay each package on a cutting board, cut along its dotted line, and gently slide the tofu out. 

4. Cut and season. Cut each piece of tofu in half lengthwise, then into thick, bite-sized pieces. Spoon sauce and vegetables from the bottom of the container over the tofu. Leave the pieces in place rather than stirring them. 

5. Serve. Spoon the tofu and sauce over warm cooked rice. Enjoy it as it is, or add a fried egg for a more filling bowl.

 

Tips

  • Chop the vegetables finely so you get a little crunch with the soft tofu in each bite.
  • Keep the tofu pieces fairly thick. Thin pieces break more easily when you spoon over the sauce.
  • You can serve the tofu right away.

Storage

Keep leftovers in an airtight container in the refrigerator and enjoy them within 3 days. 

Frequently Asked Questions

Do I need to cook the tofu?

  • No. Use it straight from the package. 

Can I use silken tofu?

  • Yes. Soft tofu and silken tofu both work in this recipe. 

What can I use instead of Yondu?

  • Use 1 extra tbsp soy sauce in place of the 1 tbsp Yondu. 

Is the fried egg necessary?

  • No. The tofu bowl is delicious with just warm rice. The egg is an optional addition. 

I love how the soft tofu, crunchy vegetables, and savory sauce taste together over warm rice. It’s a small amount of preparation for a satisfying meal. I hope you give it a try. 

📺 Prefer watching instead of reading?

Watch the full step-by-step YouTube video below to see exactly how I make this recipe at home.

Tools and ingredients I use are here 💛👇https://www.amazon.com/shop/chungskfood

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