Spicy Peanut Butter Kimchi Fried Tofu Bowls

Quick Recipe Version (TL;DR)

• Yield: 4 bowls
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 14 oz (400 g) extra-firm tofu, pressed and cubed
• 3 cups cooked rice (about 1 cup uncooked)
• 3 tbsp soy sauce or tamari, divided
• 2 tbsp rice vinegar, divided
• 1 tbsp cornstarch
• 3 tbsp neutral oil, divided (for frying)
• 1 1/3 cups chopped kimchi, plus 3 tbsp kimchi brine
• 1/3 cup smooth peanut butter
• 1–2 tbsp gochujang or sriracha
• 1 tbsp maple syrup or brown sugar
• 2 tsp toasted sesame oil
• 3 cloves garlic, minced; 2 tsp grated ginger
• 1 cup shredded cabbage, 1 carrot (matchsticks), 1 small cucumber (sliced)
• 2 green onions, sliced; sesame seeds; lime wedges

Do This

• 1. Press tofu 10–15 minutes, cook rice, and prep vegetables and garnishes.
• 2. Whisk peanut butter, kimchi brine, chopped kimchi, gochujang, soy sauce, vinegar, sweetener, sesame oil, garlic, ginger, and warm water into a pourable sauce.
• 3. Toss tofu cubes with soy sauce, a splash of vinegar, then cornstarch until evenly coated.
• 4. Pan-fry tofu in hot oil 8–10 minutes, turning, until deeply golden and crisp on most sides; set aside.
• 5. In the same pan, sauté garlic, ginger, and chopped kimchi in a little oil for 2–3 minutes.
• 6. Add tofu back to the pan, pour in sauce, and cook 1–2 minutes until hot, thick, and glossy.
• 7. Build bowls with warm rice, fresh veggies, kimchi-tofu mixture, green onions, sesame seeds, and a squeeze of lime.

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Why You’ll Love This Recipe

• Bold, layered flavor: spicy fermented kimchi meets creamy, nutty peanut sauce.
• Crispy-on-the-outside, tender-on-the-inside tofu that feels hearty and satisfying.
• A full meal in one bowl with carbs, protein, and plenty of crunchy fresh vegetables.
• Easy to customize for spice level, veggies on hand, or dietary needs (naturally dairy-free, easily gluten-free).

Grocery List

• Produce: 1 block extra-firm tofu, 1 small head cabbage (or pre-shredded), 1 carrot, 1 small cucumber, 1 small piece fresh ginger, 1 head garlic, 2–3 green onions, 1 lime, optional fresh cilantro.
• Dairy: None needed (recipe is dairy-free).
• Pantry: Rice, kimchi (check label if you need it vegan), smooth peanut butter, soy sauce or tamari, rice vinegar, neutral oil (canola, sunflower, or avocado), toasted sesame oil, maple syrup or brown sugar, gochujang or sriracha, cornstarch, sesame seeds, salt, pepper.

Full Ingredients

For the Crispy Tofu

• 14 oz (400 g) extra-firm tofu, drained and pressed
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 2 tbsp neutral oil (for frying, plus more as needed)
• Pinch of salt and black pepper, to taste

For the Spicy Peanut-Butter Kimchi Sauce

• 1/3 cup (80 g) smooth natural peanut butter
• 3 tbsp kimchi brine (liquid from the kimchi jar)
• 3 tbsp finely chopped kimchi
• 1–2 tbsp gochujang or sriracha (start with 1 tbsp, add more to taste)
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or packed light brown sugar
• 1 tsp toasted sesame oil
• 1 clove garlic, minced or grated
• 1 tsp finely grated fresh ginger
• 3–4 tbsp warm water, as needed to thin to a pourable consistency

For the Kimchi & Aromatics

• 1 cup (about 160 g) kimchi, drained slightly and roughly chopped
• 2 tsp neutral oil
• 2 cloves garlic, minced
• 1 tsp finely grated fresh ginger
• 2 green onions, thinly sliced; white and green parts separated

For the Bowl Base & Toppings

• 3 cups cooked rice (about 1 cup uncooked), white or brown
• 1 cup shredded red or green cabbage
• 1 medium carrot, cut into thin matchsticks or grated
• 1 small cucumber, thinly sliced into half-moons
• 1/2 cup cooked shelled edamame or frozen peas (optional)
• 1–2 tbsp toasted sesame seeds
• Fresh cilantro leaves or extra green onion tops, for garnish (optional)
• 1 lime, cut into wedges, for serving

Step-by-Step Instructions

Step 1: Press the tofu and cook your rice

Drain the tofu and wrap it in a clean kitchen towel or several layers of paper towel. Place it on a plate and set a flat, heavy object on top (such as a skillet or a few cans). Let it press for 10–15 minutes to remove excess moisture; this helps it crisp up nicely.

While the tofu presses, cook your rice according to package directions. For 3 cups cooked rice, you will typically need about 1 cup uncooked rice and 2 cups water. Once cooked, keep the rice covered and warm over very low heat or set aside and reheat just before serving.

Use this time to wash and prep your vegetables: shred the cabbage, cut the carrot into matchsticks or grate it, and slice the cucumber into thin half-moons. Slice the green onions, keeping white and green parts separate.

Step 2: Make the spicy peanut-butter kimchi sauce

In a medium bowl, add the peanut butter, kimchi brine, finely chopped kimchi, gochujang or sriracha, soy sauce, rice vinegar, maple syrup or brown sugar, toasted sesame oil, minced garlic, and grated ginger. Add 3 tablespoons of warm water.

Whisk until the mixture is smooth and creamy. If it seems too thick (it should be easily pourable, like a loose creamy dressing), whisk in an additional 1 tablespoon of warm water at a time until you reach the right consistency. Taste and adjust: add more gochujang or sriracha for heat, a splash more vinegar for tang, or a bit more sweetener to balance the spice if needed. Set aside.

Step 3: Cube and season the tofu

Unwrap the pressed tofu and pat it dry. Cut it into bite-sized cubes, about 3/4 inch (2 cm). Place the cubes in a medium bowl.

Drizzle the tofu with 2 tablespoons soy sauce and 1 tablespoon rice vinegar. Gently toss to coat evenly. Sprinkle the cornstarch over the tofu and toss again until all the cubes have a light, even coating. The cornstarch will help the tofu turn crisp and golden in the pan.

Step 4: Pan-fry the tofu until crisp

Heat 2 tablespoons neutral oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When the oil is hot and shimmering, add the tofu cubes in a single layer, leaving a bit of space between them. Work in two batches if your pan is small; overcrowding will prevent crisping.

Let the tofu cook undisturbed for 3–4 minutes, until the bottoms are a deep golden brown. Flip the cubes and cook another 2–3 minutes. Continue turning once or twice more until most sides are nicely browned and crisp, 8–10 minutes total. Sprinkle lightly with a pinch of salt and pepper.

Transfer the crispy tofu to a plate. Do not worry if some stuck bits remain in the pan; they will add flavor to the kimchi mixture in the next step.

Step 5: Sauté the kimchi and aromatics

In the same skillet, lower the heat to medium. If the pan looks very dry, add about 2 teaspoons of neutral oil. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté, stirring constantly, for about 30 seconds until fragrant but not browned.

Add the chopped kimchi and cook for 2–3 minutes, stirring occasionally, until it is hot, slightly caramelized at the edges, and the pan smells deeply savory and tangy. This quick fry mellows the sharpness of the kimchi and concentrates its flavor, making the whole dish more complex.

Step 6: Coat the tofu in the peanut-butter kimchi sauce

Return the crispy tofu to the skillet with the sautéed kimchi. Give the prepared peanut-butter kimchi sauce a quick stir and pour it over the tofu and kimchi.

Stir gently but thoroughly to coat every piece of tofu. Cook for 1–2 minutes over medium heat, just until the sauce is bubbling, thick, and glossy, and everything is heated through. If the sauce becomes too thick, splash in 1–2 tablespoons of water to loosen it slightly. Turn off the heat and stir in half of the green onion tops, reserving the rest for garnish.

Step 7: Build your bowls and serve

To assemble, divide the warm rice between 4 bowls (about 3/4 cup per bowl). Arrange small piles of shredded cabbage, carrot matchsticks, cucumber slices, and optional edamame around the edges of each bowl.

Spoon a generous portion of the spicy peanut-butter kimchi tofu into the center of each bowl, making sure to scoop up some of the saucy kimchi. Sprinkle with toasted sesame seeds and the remaining green onion tops. Add a few fresh cilantro leaves if you like.

Serve each bowl with a lime wedge for squeezing over the top. Enjoy right away while the tofu is hot and crispy on the outside and the peanut-kimchi sauce is still silky and fragrant.

Pro Tips

• Pressing is worth it: Do not skip pressing the tofu. Even 10–15 minutes makes a big difference in how well it browns and how satisfying the texture is.
• Adjust the heat: Kimchi and gochujang both add spice. Start with less gochujang or sriracha, then taste the sauce and add more if you like it hotter.
• Use warm water for the sauce: Warm water helps the peanut butter emulsify smoothly, preventing clumps and giving you a glossy, restaurant-style sauce.
• Keep veggies crisp: Add the fresh vegetables to the bowls raw. Their crunch balances the rich, saucy tofu and warm rice.
• Make it gluten-free: Use tamari or certified gluten-free soy sauce, and make sure your kimchi and gochujang are labeled gluten-free.

Variations

• Sheet pan version: Instead of pan-frying, toss pressed tofu cubes with oil, soy sauce, and cornstarch, then bake at 400°F (200°C) for 25–30 minutes, flipping once, until crisp. Toss with the warmed peanut-butter kimchi sauce just before serving.
• Extra-veg loaded bowl: Add blanched broccoli florets, sautéed mushrooms, or steamed greens to make the bowl even more vegetable-forward without changing the core flavors.
• Nut swap: Substitute almond butter or cashew butter for peanut butter if preferred, adjusting water as needed to reach a pourable consistency.

Storage & Make-Ahead

Store leftover tofu and sauce together in an airtight container in the refrigerator for up to 3 days. The tofu will lose some crispness but remains delicious. Store rice and fresh vegetables separately so they keep their best texture. Reheat the tofu mixture gently in a skillet over medium-low heat with a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring in between. Assemble fresh bowls just before eating. For meal prep, cook the rice, press and cube the tofu, chop vegetables, and make the sauce up to 2 days ahead; keep each component refrigerated and cook the tofu right before serving for the best texture.

Nutrition (per serving)

Approximate values per bowl (1 of 4): about 650 calories; 23 g protein; 67 g carbohydrates; 30 g fat; 6 g fiber; 8 g sugar; 1200 mg sodium. Values will vary based on brands used, portion sizes, and any optional additions.