Peanut Gochujang Rice is a one-skillet meal that’s perfect for weeknights. Crispy tofu with rice in a creamy peanut gochujang sauce is absolutely addictive!
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You all loved my Peanut gochujang Ramen! So here’s that combination to make this incredibly delicious, incredibly easy 1 Pan Peanut Gochujan Rice! You cook all the rice, vegetables and tofu in one frying pan!
This is a meal that you can put together very quickly and the rest is waiting for the rice to cook. Don’t eat all that delicious tofu while waiting for the rice!
To make gochujan rice, we first crisp up some tofu, soaked in a great marinade. You can fry it in the same frying pan you will use for the rice, or bake it in the oven. Then add all the vegetables, rice and the peanut-gochujang sauce mixture. It all cooks together in one skillet for easy prep and cleanup! Top with some crunch for a great weeknight meal that checks all the boxes!
Why You Love Gochujang Rice
- spicy-sweet-creamy sauce with rice, tofu and vegetables: peanut butter adds creaminess and a little sweet nuttiness and Gochujang adds the signature heat and sweet combination and together they are magical!
- dinner with one skillet: everything cooks in 1 pan! Fewer dishes to wash
- make the tofu in the frying pan or in the oven: you can also fry the tofu to cook in parallel and shorten the total cooking time
- peanut-free and nut-free options: As with my recipes, I always include options in the recipe notes and FAQs
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Gochujang rice with peanuts
Peanut Gochujang Rice is a one-skillet meal that’s perfect for weeknights. Crispy tofu with rice in a creamy peanut gochujang sauce is absolutely addictive! Gluten free. Nut-free option
Portions: 4
Calories: 398kcal
Ingredients
For the gochujang tofu
- 9 us (255.15 G) firm or extra firm tofu pressed for at least 15 minutes and then cut into cubes or slices
- 2 teaspoons I am willow use tamari for gluten free
- 2 teaspoons gochujang
- 1/2 teaspoon garlic powder
- 1 teaspoon sesame oil
- 2 teaspoons corn starch
For the vegetables
- 2 teaspoons oil
- 1/2 cup (80 G) onion
- 2 us chopped or thinly sliced mushrooms
- 2 tablespoons ginger-garlic paste or 4 cloves garlic, 1/2 inch ginger minced
- 1 1/2 cups (273 G) frozen vegetables or chopped fresh vegetables of your choice such as carrots, peppers, peas, broccoli, etc
For the peanut gochujang sauce
- 3 tablespoons soft peanut butter
- 2 tablespoons gochujang
- 2 tablespoons I am willow
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
For the rice
- 1 cup (185 G) White rice very well washed and drained (I use Indian basmati)
- 2 cups (0.47 l) water or broth
- 1/2 teaspoon salty
For garnish
- green onion, crushed roasted peanuts, lime wedges
Instructions
Make the gochujang tofu.
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Press the tofu into cubes, if you haven’t already done so.
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To make tofu in the skillet, fry the tofu in a teaspoon of oil for 4 to 6 people in the same skillet you want to use for the rice. Cook until the tofu is golden brown on some edges. Mix the sauces and cornstarch in a small bowl, then drop the mixture onto the fried tofu and stir well so it sticks to the tofu. Remove the tofu from the pan and set it aside.
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To fry the tofu, place the sauces in a bowl with the tofu and mix well. Sprinkle the cornstarch over it and stir well to coat. Place the tofu on a parchment-lined tray and bake at 205°C (400°F) for 15 to 20 minutes or until the sauce soaks into the tofu.
Make the peanut gochujan rice.
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Heat the oil in the same skillet over medium heat. Add the onion and mushrooms and a generous pinch of salt and cook for 3 minutes.
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Mix in the ginger-garlic paste and all the sauce ingredients. Add 1 or 2 tablespoons of broth from your 2 cups of water or broth to help mix the peanut butter, then add the vegetables and mix well.
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Add the water and mix. Add the washed and drained rice and salt and mix well. Close the lid, reduce heat to low and cook for 15 to 17 minutes, stirring once in between.
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Once the rice is cooked to your liking, turn off the heat, stir the mixture a bit and taste and adjust the salt and seasoning, adding more spice with lime juice, more heat with some pepper flakes or black pepper, if necessary , then serve in a bowl topped with the peanut gochujang tofu and some green onion. You can also serve it with some crushed roasted peanuts or sesame seeds and some lime wedges.
Comments
Make with parboiled rice or brown rice: make the sauce, use only 1/4 cup of water instead of 2 cups, mix and bring to a boil, add the cooked rice or grains, mix well. Cover and cook for 4-5 minutes.
Peanut-freeUse almond butter or cashew butter.
Nut-free use sunflower seed butter.
Gochujang often contains soy, so use 2 teaspoons each of gochugaru pepper flakes, chickpea miso, coconut aminos and. 1 teaspoon maple syrup to make your own soy-free gluten-free Gochujang. Soy-free: Use chickpea tofu or pumpkin seed tofu or cooked chickpeas instead of tofu and use Soy-free Gochujang
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Nutrition facts
Gochujang rice with peanuts
Quantity per serving
Calories 398
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated fat 1g6%
Sodium 702 mg31%
Potassium 448 mg13%
Carbohydrates 63g21%
Fiber 5g21%
Sugar 7g8%
Egg white 16g32%
Vitamin A 3489IE70%
Vitamin C 12mg15%
Calcium 134 mg13%
Iron 2mg11%
*Percent Daily Values are based on a 2,000 calorie diet.
Ingredients and substitutions
- tofu – This is your protein. You can prepare it in the frying pan or the oven. Use chickpea tofu or pumpkin seed tofu for soy-free.
- soy sauce – To season the tofu and rice. Use tamari for gluten free
- gochujang – To season the tofu and rice.
- garlic powder – To season the tofu.
- sesame oil – To flavor and crisp the tofu.
- cornstarch – To make the tofu even crispier!
- Vegetables – Onions, mushrooms and your choice of other fresh or frozen vegetables give this dish so much great texture and flavor.
- ginger-garlic paste – To season the vegetables and rice.
- smooth peanut butter – Makes the gochujang rice sauce thicker and creamier. You can substitute almond butter, cashew butter, or sunflower seed butter if necessary.
- lime juice – Adds a hint of flavor to the sauce. You can also garnish this dish with lime wedges.
- maple syrup – A hint of sweet brings out the flavor of the gochujang paste.
- white rice – Make sure to rinse and drain your rice for the fluffiest results.
- water or stock – To cook the rice.
- garnishes – Garnish your gochujan rice with green onion, peanut and lime wedges.
Tips
- To make this a one-skillet meal, follow the instructions for baking the tofu.
- Adding a little bit of liquid to the pan when you add the peanut butter will help it dissolve.
- Rinsing and draining the rice helps it cook evenly and makes it so fluffy!
- Remember to stir the rice mixture halfway through cooking so it cooks evenly and doesn’t stick.
How to Make Gochujang Rice
Press the tofu into cubes, if you haven’t already done so.
To make the tofu in the skillet, fry the tofu in a teaspoon of oil for 4 to 6 people in the same skillet you want to use for the rice. Cook until the tofu is golden brown on some edges.
Mix the sauces and cornstarch in a small bowl, then drop the mixture onto the fried tofu and stir well to coat. Remove the tofu from the pan and set it aside.
To fry the tofu, place the sauces and cornstarch in a bowl and mix and add the tofu, mixing well. Bake at 205°C (400°F) for 15 to 20 minutes or until the sauce coats the tofu.
Now you are ready to make the gochujan rice.
Heat the oil in the same skillet over medium heat. Add the onion and mushrooms and a generous pinch of salt and cook for 3 minutes.
Mix in the ginger-garlic paste and all the sauce ingredients. Add 1 or 2 tablespoons of broth from your 2 cups of water or broth to help mix the peanut butter, then add the vegetables and mix well.
Add the water and mix. Add the rice and salt and mix. Cover with a lid, reduce heat and cook for 15-17 minutes. Stir once in between.
Once the rice is cooked to your liking, turn off the heat, stir the mixture a bit and taste and adjust the salt and seasoning, adding more spice with lime juice, more heat with some pepper flakes or black pepper, if necessary , then serve in a bowl topped with the peanut gochujang tofu and some green onion. You can also serve it with some crushed roasted peanuts or sesame seeds and some lime wedges.
Frequently Asked Questions
It is very difficult to make this gluten-free or soy-free as gochujang contains both and is one of the main ingredients in this recipe. Use 2 teaspoons each of gochugaru pepper flakes, chickpea miso, coconut aminos and. 1 teaspoon maple syrup to make your own soy-free gluten-free Gochujang. Use chickpea tofu or pumpkin seed tofu or chickpeas instead of tofu
To make this peanut-free, use almond butter or cashew butter. You can make it nut-free by using sunflower seed butter.
Store the rice and tofu in a closed container in the refrigerator for up to 3 days.
