This Korean Popcorn Tofu is the ultimate high-protein, plant-based meal prep you’ll actually look forward to eating all week (I know I do). Crispy tofu bites are coated in a sweet and spicy gochujang glaze and served over fluffy sweet sticky rice for a satisfying balance of flavor and texture. Each serving packs around 40g of protein, making it perfect for fueling your day while staying 100% vegan and dairy-free. It’s easy to make, meal-prep friendly, and easy to reheat.
Whenever I have these meal-preps in my fridge, my friends eat them because they’re just that good. Try it!
Korean Popcorn Tofu | Meal-Prep
Description
Makes 4 Servings
Fully Plant-Based & High-Protein
Protein: ~40g per serving
Ingredients
Popcorn Tofu
Korean Glaze
Sweet Sticky Rice
Garnishes
Instructions
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Prepare Crispy Popcorn Tofu
Press tofu, then chop into bite-sized cube pieces.
Mix black pepper, coconut aminos, and plant-based milk in a bowl.
Add tofu and marinate 15 mins, then pour out milk mix from tofu.
Coat tofu by dropping into a bowl with cornstarch.
Air fry at 400°F for 15 mins or bake at 425°F for 18-20 mins until crispy.
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Make Korean Glaze
Combine all glaze ingredients in a saucepan over medium heat.
Simmer 7-10 mins until thickened.
Toss crispy tofu in glaze to coat.
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Prepare Sweet Sticky Rice
Cook rice per package instructions.
Mix in rice vinegar, agave, and salt.
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Assemble
Divide rice among four containers.
Add glazed tofu.
Garnish with green onions and sesame seeds.
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Storage & Serving
Store in fridge up to 5 days.
Reheat with a teaspoon of water in microwave for 2-3 mins.