Korean Gochujang Tofu Bowls

Press the tofu to remove excess water, then cut it into 1-inch cubes.

In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, and minced garlic to create the sauce.

Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides.

Reduce the heat to medium-low. Pour the gochujang sauce over the crispy tofu and toss gently to coat. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and clings to the tofu.

Divide the cooked white rice between two bowls. Top each bowl with the sauced tofu, shredded carrots, and sliced cucumber. Serve immediately.