Korean Inspired Tofu Bowls with Vegetables

  • Author: She Likes Food
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner, Vegan
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan


These Korean Inspired Tofu Bowls are packed with veggies and tons of delicious flavor!


  • 10 oz extra firm tofu, pressed for at least 10 minutes
  • 2 teaspoons olive oil, divided
  • 1 cup shredded carrot
  • 1 small red bell pepper, thinly sliced
  • 1 cup chopped mushrooms, I used baby Bella
  • 1/2 small yellow onion, diced
  • 1 cup diced green onion
  • 3 tablespoons tamari, or soy sauce
  • 1 tablespoon pure maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • Sriracha, or other chili sauce, to taste
  • Salt and pepper
  • Cooked rice or quinoa for serving
  • Optional garnishes: sesame seeds, green onion, cilantro, extra chili sauce


  1. Crumble the tofu with your fingers into small bite size pieces. Heat a large pan over medium heat and add 1 teaspoon olive oil, tofu and a pinch of salt. Cook tofu until browned, 5-7 minutes.
  2. Remove tofu from the pan and add the remaining teaspoon of olive oil and all the veggies.  Cook veggies until softened and starting to caramelize.
  3. Add the tofu back in, along with the garlic, ginger, soy sauce, maple syrup and desired amount of chili sauce.  Cook until a sauce has formed that coats all the of the tofu and vegetables.
  4. Serve with a side of rice, or other favorite grain, and top with desired toppings.