Pan-Fried Gochujang Butter Tofu Rice Bowl
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Pan-Fried Gochujang Butter Tofu Rice Bowl (Tofu Skeptics, This One’s for You)
Ready in under 30 minutes, this crispy tofu dinner is spicy, buttery, and shockingly good.
You don’t have to already love tofu to love this recipe. In fact, it was created with tofu skeptics in mind—because that used to be me. But this pan-fried gochujang butter tofu? It changed everything.
Crispy on the outside, tender inside, and coated in a sticky, spicy-sweet garlic butter glaze, this is the kind of tofu that wins people over. It’s fast enough for a weeknight—especially if you’ve got rice or veggies already going—and packs serious flavor into every bite.
There’s no deep-frying, no fancy techniques, and no long marinating time. Just simple steps, everyday ingredients, and around 25 minutes to a dinner that absolutely slaps.
🧊 Let’s Talk Tofu (Especially If You’re Skeptical)
Not all tofu dinners are soft and bland. When you press tofu (even just for 15 minutes) and coat it right, it transforms into something crispy and satisfying—like the best kind of comfort food.
The butter and gochujang bring a richness and spice that surprises people on the first bite. Even tofu doubters have texted me, “Wait, this is tofu??” Yep. It is.
You get major flavor lift from a few pantry-friendly ingredients. Gochujang chili sauce brings the umami and heat. Honey adds a sweet note. The butter is a powerhouse, bringing richness and luxury. The sauce goes on at the end and sticks—every bite is coated in that glossy glaze.🔥 Flavor Without Fuss: The Sauce
This isn’t one of those recipes where you need six side dishes. You can scoop it over leftover rice, toss it with roasted veggies, or pair it with a pre-shredded slaw. The tofu is the flavorful anchor—you just need something simple underneath.🥬 Easy to Pair With What You’ve Got
If you’re someone who thrives on structure but also needs food to feel emotionally rewarding, this recipe hits both. It has a clear flow, steps that don’t overlap or overwhelm, and a big sensory payoff: crispy texture, glossy sauce, bold flavor. You don’t need to be “on your A-game” to make it—and that’s what makes it a go-to.🧩 Designed for Busy Brains
❓ FAQ: Gochujang Butter Tofu Edition
Pan-Fried Gochujang Butter Tofu Rice Bowl
This bold, buttery tofu dish is a weeknight hero—pan-fried until golden, then tossed in a spicy-sweet gochujang butter sauce with garlic, honey, and a splash of rice vinegar. With just 6 ingredients in the sauce, and a flavor that converts tofu skeptics, it's fast, satisfying, and endlessly craveable.
Ingredients
Instructions
- Optional: If desired, press tofu for 15–30 minutes to remove excess moisture.
- Prep: Mince the garlic. Set out the sauce ingredients (honey, gochujang, vinegar, salt, and pepper) near the stove. Add cornstarch and a pinch of salt to a clean, dry zip-top bag, close tightly, and shake to mix well. Beat the egg in a medium bowl.
- Start the Sauce: In a medium nonstick saucepan over medium-low heat, melt half the butter (9 g) with the garlic. Once garlic is soft and fragrant, stir in honey, gochujang, vinegar, a generous pinch of salt, and a few grinds of black pepper.
- Finish the Sauce: Increase heat slightly to medium and cook, stirring often, until thickened and bubbling gently—about 3–6 minutes. Do not overcook or boil it hard—remove from heat once the sauce coats the back of a spatula, or when you can drag the spatula and leave a trail behind.
- Slice and Toss the Tofu: Slice tofu into 16 flat squares (cut into 8 slices, then cut each slice in half). Add tofu pieces to the cornstarch bag and shake until evenly coated.
- Pan-Fry: Heat a 12" nonstick skillet over medium-high heat for 2–3 minutes. (If you're doubling the recipe, you'll either use 2 pans to fit all the tofu slices, or do this this in 2 batches). Add half of the remaining butter to the hot pan. Working quickly, dip tofu pieces into the beaten egg, let excess drip off, then place into the skillet in an even single layer. Brown on one side for 3–4 minutes, then flip, sprinkle with more salt, and add the remaining butter. Cook the second side for 2 more minutes, then reduce heat to low.
- Sauce & Serve: Once the skillet has cooled slightly, pour the gochujang butter sauce over the tofu. You can gently toss the tofu, or simply brush the sauce across all the pieces. Serve tofu directly over rice, noodles, or roasted vegetables with any remaining sauce spooned over the top.
Notes
**Be sure that you use Gochujang Chili Sauce (the condiment that comes in a bottle), not the pure Gochujang paste that comes in a tub. There's a brand of the Gochujang Chili Sauce by O'Food that I have found works great for this recipe.
Serving Ideas: This tofu is great over rice, rice noodles, or roasted veggies. Try it with steamed broccoli, sautéed bok choy, or a crispy slaw for contrast.
Tofu Tip: Pressing the tofu gives you a firmer texture, but it’s not essential if you're short on time.
Spice Level: This dish has a mild to medium kick. For more heat, add a pinch of red pepper flakes or an extra dab of gochujang.
Gluten-Free? Double-check that your gochujang is gluten-free (some brands contain wheat). Check your tofu brand as well.
Nutrition Facts
Calories
412Fat
21.2 gSat. Fat
7.8 gCarbs
33.7 gFiber
2.2 gNet carbs
31.5 gSugar
12.3 gProtein
21.7 gSodium
348 mgCholesterol
116 mgThis wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety here.