Crispy Tofu Buddha Style Bowl
After the success of my crispy gochujang tofu, I’m sharing an alternative in case you can’t find this Korean chili paste. This version is just as delicious and also ideal if you’re looking for something less spicy. I use oyster sauce and tomato paste to recreate that bold, distinctive flavor. I serve the tofu with a creamy cucumber salad and a sesame carrot salad.
A mild yet flavorful alternative
You loved my crispy gochujang tofu, but can’t get your hands on that famous Korean chili paste? No worries! I’ve created an equally delicious version — perfect for those looking for a milder option without compromising on flavor.
In this updated recipe, I blend oyster sauce and tomato paste to create a rich, umami-packed sauce with deep, comforting notes. The tofu is perfectly golden and crispy, then coated in this smooth, flavorful glaze.
To round out the dish, I serve it with two fresh and balanced side salads:
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A creamy cucumber salad — refreshingly cool
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A sesame carrot salad — crunchy with a hint of sweetness
This well-rounded meal is ideal for a healthy, satisfying dinner that’s easy to prepare: packed with flavor but light on the spice!
Why make this recipe?
- Accessible: No need to hunt down gochujang — this version uses easy-to-find ingredients like oyster sauce and tomato paste.
- Milder but just as flavorful: Perfect for those who prefer gentle, well-balanced flavors with an irresistible umami twist.
- Vegetarian-friendly: Use vegetarian oyster sauce (available in health food or Asian stores) to make this recipe suitable for a vegetarian diet.
- A complete meal: Paired with fresh, crunchy salads, this dish strikes the perfect balance between indulgence and lightness.
Ready in under 30 minutes, this quick and easy recipe is perfect for busy weeknights or to impress without stress.
The tools I recommend:
Grate the carrots into ribbons into a bowl.
Add the sesame seeds, sesame oil, lime juice and zest, chopped jalapeño, grated garlic, and rice vinegar. Set aside in the fridge.
Add all the ingredients into a bowl and mix well. Refrigerate.
Preheat the oven to 400°F (200°C) or the air fryer.
Drain and press the tofu to remove excess water, then break it into uneven cubes with your hands directly onto a parchment-lined baking sheet. Sprinkle with cornstarch, salt, and coat with avocado oil. Toss and spread evenly. Bake for 25-30 minutes until golden and crispy.
In a bowl, mix the tamari, rice vinegar, oyster sauce, and tomato paste. Add the tofu cubes and toss to coat well.
Divide the cooked basmati rice into bowls. Add the crispy tofu, carrot salad, and cucumber salad. Garnish with fresh cilantro leaves and roasted sesame seeds.
Bon appetit and enjoy!
You can also leave us a comment and share your experience with this recipe.