Gochujang Crispy Tofu & Watermelon Bowl with Cucumber, Daikon & Chive Yogurt

40 min · 1 servings · lunch · beginner · bowl · summer · high-protein · light · spicy · quick · eggs · tofu · vegetarian · gluten_free

A bold, refreshing summer bowl built around crispy pan-fried tofu glazed in a sticky gochujang sauce, piled over cool watermelon cubes and thin-sliced cucumber and daikon. A tangy chive yogurt ties it all together, and a drizzle of sesame oil and a squeeze of lime finish it off. Hot, cold, creamy, crunchy — every bite has something going on.

Ingredients

• ½ block tofu, firm or extra-firm, pressed dry with paper towels and cut into 1-inch cubes
• 2 cups Watermelon, cut into 1-inch cubes, seeds removed
• ½ Cucumber, thinly sliced into half-moons
• 100 g Daikon, peeled and cut into thin matchsticks
• ⅓ cup yogurt
• 2 tbsp chives, finely chopped
• 1½ tbsp gochujang
• 1 clove garlic, minced
• 1 tsp Ginger, freshly grated
• 1½ tbsp sesame oil
• 1 tbsp Maple Syrup
• ½ Lime, juiced
• 1½ tbsp olive oil
• salt
• pepper
• 1 tsp Sesame Seed

Steps

1. Press & Season the Tofu: Lay the tofu cubes on a double layer of paper towels, press another layer on top, and let them sit for 10 minutes — the drier the tofu, the crispier it gets. Season all over with a pinch of salt and pepper.
2. Make the Chive Yogurt: In a small bowl, stir together the yogurt, chopped chives, a squeeze of lime juice (about a teaspoon), and a pinch of salt. Taste — it should be bright and tangy. Set aside in the fridge.