Toppings: For extra richness and crunch, top the bowls with toasted sesame seeds and roasted, salted peanuts. It’s best if all the veggies are julienne-cut to the same shape and size. Veggies: For the quick-pickled veggies, I love using a mix of carrots, cucumber, and radish (such as daikon or watermelon). The deeper, richer flavor helps make a little go a long way in the sauce. 
Toasted Sesame Oil: You’ll notice toasted sesame oil has a darker color and more concentrated flavor than regular sesame oil.Seasoned varieties typically have sugar, salt, and sometimes even MSG added. Rice Vinegar: Look for unseasoned rice vinegar, which is simply rice and vinegar.Honey: To help temper the spice of the sauce, a liquid sweetener such as honey or maple syrup works best.Soy Sauce: If making the dish gluten-free, use wheat-free tamari instead.If you’re not familiar with this versatile condiment, it’s a thick and spicy crimson-red paste made from red chile peppers, fermented soybeans, and salt. Gochujang: Gochujang is a staple in Korean cooking, and classically found in bibimbap.Plus, rice is gluten-free and the least allergenic of all grains!
U.S.-grown rice is nutrient-rich and contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc. is made with U.S.-grown rice!) I love the sticky, springy texture of sushi rice in these bowls, and the way it absorbs the gochujang sauce. (Fun fact: 95% of all sushi eaten in the U.S.
U.S.-grown Short Grain Sushi Rice: Short grain rice has a short, plump, almost round kernel, and is ideal for Asian-inspired dishes. 
( Less moisture = “meatier”, crispier cubes.) I purchase the super-firm, vacuum-sealed packs of tofu from either Trader Joe’s or Whole Foods. The firmer the tofu, the less moisture you need to press out of it.
Tofu: It’s important to use extra-firm (or “super-firm”) tofu for this recipe. Once you build your tofu bowl, drizzle with gochujang sauce, mix with abandon, and dive in! Recipe Ingredients and Substitutions: The rice is bolstered by the flavors of rice vinegar, sugar, and salt. This sushi rice is made from U.S.-grown short grain white rice, which is softer and stickier than other varieties with a slight springiness to the bite. These ingredients really pop when built on a bed of fluffy seasoned sushi rice (AKA the tastiest rice). And to finish with flair, toasty sesame seeds and roasted peanuts. (Note: if you’re not a tofu fan, you can apply the same cooking method to shrimp, chicken, or even thinly sliced beef.)Īlongside the tofu, quick-pickled veggies (I use carrots, cucumber, and radish), offer cooling crunch and refreshing tang. Marinating the tofu allows it soak up the umami-rich sauce and offer maximum flavor in every bite. While I have many, MANY tofu recipes in my dinner index, this recipe boasts the boldest flavor and most dynamite display of textures. Why You’ll Love these Gochujang Tofu and Rice Bowls This recipe post is sponsored by USA Rice I was compensated for my time, however all opinions are my own. Vegan, gluten free, and wildly flavorful, these tofu bowls are worth skipping the takeout for. Gochujang Tofu and Rice Bowls, inspired by Korean Bibimbap, feature marinated tofu, quick-pickled vegetables, and seasoned sushi rice.
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