I cook this bowl when I want big flavor without fuss. The rice tastes toasty, the tofu turns crisp at the edges, and the gochujang gives a deep warm kick. It sits in that sweet spot where comfort meets a little fire, and we get dinner that feels bright and bold. This is my love letter to korean vegetarian recipes. It borrows ideas from the pantry and keeps the move fast. It reads like a fried rice recipe easy vegetarian, yet it eats like takeout on a good day. We start with cold rice, a hot pan, and a spoon of paste that wakes everything up. Vegetarian Fried Rice gets a cozy twist, the sauce clings, and every bite pops with sesame and scallion. I reach for it when I want vegetarian rice recipes that still feel playful. Vegan Fried Rice fans will find the same snap and crunch. Rice recipes vegetarian should not feel plain, so I lean on ginger, garlic, and that mellow heat. For friends who crave vegetarian korean recipes, this checks all the boxes and brings us back for seconds.
Table of Contents
- 1 Key Takeaways
- 2 Easy Gochujang Fried Rice with Tofu Recipe
- 3 Ingredients for Gochujang Fried Rice with Tofu
- 4 How to Make Gochujang Fried Rice with Tofu
- 5 Tips for Making Gochujang Fried Rice with Tofu
- 6 Making Gochujang Fried Rice with Tofu Ahead of Time
- 7 Storing Leftover Gochujang Fried Rice with Tofu
- 8 Try these Main Course next
- 9 Gochujang Fried Rice with Tofu
- 10 Nutrition
1 Key Takeaways
We chase bold flavor and quick cook time. I lean on a hot pan and cold rice. The result brings crunch at the edges and soft grains in the center.
This dish lives on the stove on busy nights. I use tofu for protein and gochujang for depth. A spoon of sesame oil finishes each bowl.
Lila for Lila Cooks shares clear steps you can trust. The full guide sits on Lila Cooks with notes for swaps and timing.
2 Easy Gochujang Fried Rice with Tofu Recipe
I reach for korean vegetarian recipes when I want comfort with a gentle spark. I keep korean vegetarian recipes close since they fit weeknights so well. This bowl cooks fast and cleans fast. The rice tastes toasty and the tofu holds a nice bite.
I call this a fried rice recipe easy vegetarian that still feels fresh. The sauce coats each grain and the scallions lift the finish. The pan stays hot and the stir stays steady. No stress and no guesswork.
If you love Vegan Fried Rice you will like this version. It keeps the snap and the chew. It reads like Vegetarian Fried Rice and it eats like takeout done right.
3 Ingredients for Gochujang Fried Rice with Tfu
Cooked jasmine rice Cold rice breaks clean and fries well. Warm rice clumps and turns soft. I cook the rice early then chill it.
Firm tofu I press it then cube it. The pan gives a golden crust. The inside stays tender.
Mixed vegetables I use carrot bell pepper peas and corn. Small dice cooks fast and keeps color.
Onion A small diced onion adds sweet notes. It softens in the pan and frames the heat.
Garlic and ginger Fresh mince wakes the rice. The scent tells you the pan stands ready.
Gochujang This paste brings body and warmth. A spoon goes far so start light if you like a mild bowl.
Soy sauce It seasons the grains and balances the chili. Tamari works for a gluten free path.
Rice vinegar A small splash brightens each bite. The acid keeps the dish lively.
Maple syrup A touch tames the heat and rounds the sauce. The taste stays savory.
Neutral oil and sesame oil The first fries the rice. The second finishes with nutty aroma.
Green onions and sesame seeds Fresh bite and gentle crunch. They give color and lift.
4 How to Make Gochujang Fried Rice with Tofu
Step one Pat the tofu dry then cut into small cubes. Heat a wide pan over medium high. Add neutral oil and cook the tofu until most sides turn golden. Move tofu to a plate.
Step two Add onion garlic and ginger to the hot pan. Stir until the mix smells fragrant. Add the mixed vegetables and cook until tender crisp.
Step three Stir in gochujang soy sauce rice vinegar and maple syrup. Let the sauce bubble for a short moment so it thickens a bit.
Step four Add the cold rice. Break any clumps with a spatula. Toss until the grains feel hot and slick with sauce.
Step five Return the tofu to the pan. Drizzle sesame oil. Toss again then turn off the heat. Fold in green onions and sesame seeds and taste for salt.
5 Tips for Making Gochujang Fried Rice with Tofu
Use day old rice for the best texture. The grains stay loose and fry fast. Fresh rice can work if you chill it well.
Keep the pan wide so steam escapes. Crowded rice steams and turns soft. A roomy surface gives crisp edges.
Think like korean vegetarian dishes and lean on balance. Heat meets sweet and salt meets acid. A small splash of vinegar lifts the whole bowl.
6 Making Gochujang Fried Rice with Tofu Ahead of Time
I prep rice in the morning and stash it cold. That move saves time at night and helps texture. Leftover rice from yesterday cooks even better.
Cube and press tofu early. Store it dry so the browning works later. The sear tastes deeper when the cubes go in dry and ready.
Think of korean plant based recipes that hold well. This one keeps structure after a quick reheat. The sauce stays glossy and the grains hold bite.
7 Storing Leftover Gochujang Fried Rice with Tofu
Spoon the rice into a shallow container and chill it fast. Cool food guards texture and taste. I like single serve boxes for quick lunches.
Reheat in a hot pan for the best result. A small splash of water wakes the steam. Toss until the rice turns hot and lively.
Fans of vegetarian korean recipes will love the next day flavor. The chili softens and the garlic mellows. The bowl still feels fresh.
8 Try these Main Course next
9 Gochujang Fried Rice with Tofu
Korean Vegetarian Recipes Gochujang Fried Rice with Tofu
Ingredients
- 2 cups cooked jasmine rice cold
- 7 oz firm tofu pressed and cubed
- 2 cups mixed vegetables diced carrot bell pepper peas corn
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce or tamari
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon neutral oil
- 2 green onions thinly sliced
- 1 tablespoon toasted sesame seeds
- Salt to taste
Instructions
- Pat the tofu dry then cut into bite size cubes.
- Heat a large skillet over medium high. Add neutral oil. Cook tofu until golden on most sides. Transfer to a plate.
- Return the skillet to the heat. Add onion ginger and garlic. Stir until fragrant.
- Add mixed vegetables. Cook until tender crisp.
- Stir in gochujang soy sauce rice vinegar and maple syrup. Let the sauce bubble for a short moment.
- Add cold rice. Break up clumps and toss until the grains feel hot and coated.
- Return tofu to the pan. Drizzle sesame oil. Toss again until glossy.
- Turn off the heat. Fold in green onions and a pinch of salt. Sprinkle sesame seeds and serve.
10 Nutrition
One bowl gives steady fuel for busy days. I count about four hundred ten calories for a hearty scoop. Protein stays near fifteen grams which keeps me full.
Sodium lands near eight hundred twenty milligrams when I use regular soy sauce. You can lower that with a low sodium option. Fiber sits near four grams and helps balance the meal.
Carbohydrates sit near fifty seven grams with rice as the base. Fat stays near fourteen grams with a light hand on oil. The bowl reads friendly for Vegan Fried Rice fans who track simple stats.
Leave a Comment