Crispy Gochujang Tofu Bowl with Quick Pickles

This bowl has everything going for it: tofu that goes genuinely crispy in the air fryer, a sticky-spicy gochujang glaze that caramelizes at the edges, quick-pickled cucumber and carrot that cut right through the richness, and a pile of rice underneath to hold it all together. The pickles take about five minutes to put together and get better as they sit, so start there. The tofu needs a press and a dry, so plan around that. Everything comes together faster than it looks.

Ingredients

  • 14 oz block Extra-firm tofu, pressed and cut into 1-inch cubes
  • 2 tbsp Gochujang paste
  • 2 tbsp Coconut aminos
  • 1 tbsp Rice vinegar
  • 1 tbsp Sesame oil
  • 1 tbsp Maple syrup
  • 3 cloves Garlic, finely grated or minced
  • 1 tsp Fresh ginger, finely grated
  • 1 tbsp Cornstarch
  • 1 tbsp Neutral oil
  • 1 cup Short-grain white rice, rinsed
  • 1¼ cups Water
  • 1 medium Persian cucumber, thinly sliced into rounds
  • 1 medium Carrot, peeled and julienned or cut into thin matchsticks
  • 3 tbsp Rice vinegar
  • 1 tsp Granulated sugar
  • ½ tsp Salt
  • 2 stalks Spring onions, thinly sliced
  • 1 tsp Sesame seeds

Instructions

  1. Remove the 14 oz (400 g) block of extra-firm tofu from its packaging and drain off the liquid. Wrap it in a clean tea towel or a thick layer of paper towels, set it on a plate, and place something heavy on top, like a cast iron pan or a heavy pot. Let it press for 15 minutes. This is not optional, a well-pressed tofu crisps up dramatically better than a wet one.
  2. While the tofu presses, make the quick pickles. Thinly slice 1 medium Persian cucumber into rounds and cut 1 medium carrot (peeled) into thin julienne matchsticks. Put them both into a small bowl. In a separate small bowl, whisk together 3 tbsp rice vinegar, 1 tsp granulated sugar, and ½ tsp salt until the sugar and salt dissolve. Pour the brine over the veg, toss to coat, and set aside. They'll soften and brighten as everything else cooks.
  3. Rinse 1 cup (200 g) short-grain white rice under cold water until the water runs fairly clear, then load it into the rice cooker with 1¼ cups (300 ml) water. Switch it on and let it do its thing.
  4. Make the gochujang glaze. In a medium bowl, whisk together 2 tbsp gochujang paste, 2 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tbsp maple syrup. Set this aside for now.
  5. Grate 3 cloves garlic and 1 tsp fresh ginger (about a ½-inch knob) using a fine grater or microplane. Stir them straight into the gochujang glaze.
  6. Unwrap the pressed tofu and cut it into 1-inch cubes. Transfer the cubes to a large mixing bowl. Drizzle over 1 tbsp neutral oil and toss to coat. Sprinkle in 1 tbsp cornstarch and toss again until every piece has a light, chalky coating. Don't stress if a few bits clump a little.
  7. Arrange the tofu cubes in a single layer in the air fryer basket, do not crowd them, leave a little gap between each one. Air fry at 400°F (200°C) for 15 minutes, shaking the basket once at the 8-minute mark. The cubes should look dry and firm with edges starting to color and pull away from each other.
  8. Tip the hot tofu straight from the air fryer basket into the bowl with the gochujang glaze. Toss quickly to coat every piece. The glaze will stick and smell incredible. Return the glazed tofu to the air fryer basket and cook for another 4 to 5 minutes at 400°F (200°C). The edges will go slightly tacky and the glaze will caramelize in patches.
  9. While the tofu finishes its second air fry, thinly slice 2 spring onion stalks.
  10. Build the bowls. Divide the cooked rice between two bowls. Pile the glazed tofu on top. Add a generous heap of quick-pickled cucumber and carrot alongside. Scatter over the 2 sliced spring onion stalks and 1 tsp sesame seeds. A small drizzle of extra sesame oil over everything right at the end is a good call.