GOCHUJANG GLAZE POWER BOWL
This Korean-inspired Gochujang Glaze Power Bowl offers bold flavour and plant-based nourishment in a single pan. This power bowl contain cubed tofu, tender broccoli and chewy rice cakes (tteok) are coated in savoury gochujang paste and roasted to create a dish that’s both hearty and packed with umami. With sesame oil enhancing the richness and fresh spring onions bringing a pop of brightness, every bite delivers contrast and comfort. Ideal for a weeknight dinner or meal prep, this recipe combines speed with satisfaction. It’s naturally vegan and gluten-free, perfect for those seeking both nutrition and taste. Whether you’re a tofu enthusiast or simply exploring Korean flavours, this is a warm and well-balanced meal that’s easy to prepare and rewarding. Serve it on its own or pair with a side of steamed rice or pickled radish for a complete Korean-style plate that satisfies every craving.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Korean
PREPARATION/TECHNIQUES
Roast, Bake, One-Pot Wonders
OCCASION/HOLIDAY
Fall, Winter, Potluck, Picnic, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegan, Quick & Easy, Low Fat, Low/No Sugar, Wheat/Gluten-Free
DISH TYPE
Casserole / Gratin
INGREDIENTS
There are the following ingredients for Gochujang Glaze Power Bowl:
- 100g tofu, cubed
- ½ cup broccoli florets
- ¼ cup sliced Korean rice cakes (tteok)
- 1 teaspoon gochujang paste
- 1 teaspoon sesame oil
- Sprinkle of chopped spring onion
FULL NUTRITIONAL INFORMATION
- Calories: 154.6 kilocalories
- Fat: 9.2 grams
- Saturated Fat: 1.5 grams
- Carbohydrate: 9.7 grams
- Sugar: 3.2 grams
- Sodium: 239 milligrams
- Fibre: 2.1 grams
- Protein: 11 grams
- Calcium: 221.5 milligrams
- Iron: 2.0 milligrams
- Potassium: 281.9 milligrams
PREPARATION
These steps are followed for the preparation of Gochujang Glaze Power Bowl:
- Prepare The Tofu: Pat the tofu cubes dry with a clean towel to remove excess moisture. This helps them crisp better in the oven.
- Blanch The Rice Cakes: Bring a small pot of water to boil. Add the sliced rice cakes and blanch for 1 to 2 minutes until slightly softened and then drain.
- Preheat The Oven: Preheat your oven to 200°C (fan 180°C). Line a small baking tray with parchment paper.
- Combine The Ingredients: In a mixing bowl, toss the tofu, blanched rice cakes and broccoli with gochujang paste and sesame oil until everything is evenly coated.
- Spread On The Tray: Arrange the mixture in a single layer on the prepared baking tray, ensuring even spacing to promote roasting rather than steaming.
- Bake Until Golden: Roast for 20 to 25 minutes, turning halfway through, until the tofu is slightly crisp and the broccoli edges are lightly browned.
- Garnish And Serve: Sprinkle with freshly chopped spring onion just before serving for extra flavour and freshness.
PREP TIME
10 minutes
COOKING TIME
25 minutes
TIPS
- Best Texture: Use extra-firm tofu for best texture and press it in advance for 15 minutes to remove moisture.
- Heat Level Awareness: Gochujang paste varies in heat level, which starts with less and adjusts according to your spice tolerance.
- Non-Stick Preparation: Lightly oil your baking tray or use parchment to avoid sticking.
- Proper Thawing: If your rice cakes are frozen, soak them in warm water for 10 minutes before blanching.
- Waste Reduction: Add a few broccoli stems, sliced thin to avoid waste and add crunch.
VARIATIONS
- Vegetable Enhancement: Add sliced mushrooms or bell peppers for additional vegetables and nutrients.
- Protein Alternatives: Swap tofu for tempeh or seitan for a protein variation.
- Milder Flavour Option: Replace gochujang with miso paste and a splash of tamari for a milder flavour.
- Sweet-Spicy Addition: Add a drizzle of maple syrup or agave before baking for a sweet-spicy balance.
- Fiber Boost: Stir through some cooked quinoa or brown rice after baking for added fibre and satiety.
PREPPING AND STORAGE
- Leftover Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating Methods: Reheat in the oven at 180°C for 10 minutes or microwave until warmed through.
- Softening Tip: The rice cakes may harden when cold and sprinkle a few drops of water over them before reheating to help soften.
- Freezing Advisory: Not suitable for freezing due to the texture changes in rice cakes and tofu.