Korean-Style Sticky Tofu Rice Bowls

Crispy tofu coated in a sweet and savoury Korean-inspired sticky sauce, served over fluffy rice with fresh vegetables for an easy, flavour-packed dinner.

Serves: 4
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes

Korean-Style Sticky Tofu Rice Bowls

Ingredients

  • 1 block (450 g / 16 oz) extra-firm tofu, pressed and cubed

  • 2 tbsp cornstarch

  • 1 tbsp sesame oil

  • 3 cups cooked rice

  • 2 cups broccoli florets

  • 1 large carrot, thinly sliced or shredded

  • 2 green onions, sliced

  • 1 tbsp sesame seeds

For the Sticky Korean-Style Sauce

  • 3 tbsp low-sodium soy sauce or tamari

  • 2 tbsp maple syrup

  • 1 tbsp rice vinegar

  • 1 tbsp gochujang

  • 1 tsp sesame oil

  • 2 cloves garlic, minced

  • 1 tsp fresh grated ginger

  • 1 tsp cornstarch

  • 2 tbsp water

Nutrition Per Serving

Estimated Nutrition — Per Serving

Calories: 490
Protein: 21 g
Carbohydrates: 70 g
Fat: 15 g
Fiber: 7 g
Sugar: 12 g
Sodium: 760 mg

Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.

Instructions

1. Prepare the tofu.
Pat the pressed tofu dry and cut into bite-sized cubes. Toss with the cornstarch until evenly coated.

2. Cook the tofu.
Heat 1 tablespoon sesame oil in a large non-stick skillet over medium-high heat. Add the tofu and cook for 8–10 minutes, turning occasionally, until golden and crispy on several sides.

3. Cook the broccoli.
Add the broccoli and 2 tablespoons of water to the skillet. Cover and cook for 3–4 minutes, until bright green and tender-crisp.

4. Make the sauce.
In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, gochujang, sesame oil, garlic, ginger, cornstarch and water.

5. Make it sticky.
Pour the sauce over the tofu and broccoli. Cook for 2–3 minutes, stirring gently, until the sauce thickens and coats everything.

6. Assemble the bowls.
Divide the cooked rice between four bowls. Top with the sticky tofu and broccoli, carrot, green onions and sesame seeds. Serve immediately.

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Chef Perry’s Kitchen Notes

Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.

👨‍🍳 Chef Perry’s Tips

For extra-crispy tofu, make sure it’s well pressed and dry before coating it with cornstarch. Give the tofu a little space in the pan instead of crowding it — that’s what helps create those golden, crispy edges before you add the sticky sauce.

🔄 Easy Substitutions
No gochujang? Use 1 tablespoon of sriracha mixed with 1 teaspoon of maple syrup for a similar sweet heat. Brown rice, jasmine rice or quinoa all work well as the base. You can swap the broccoli for snap peas, bell peppers or green beans. For a gluten-free version, use tamari instead of soy sauce.

🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.

Cooking video coming soon