Korean Gochujang Tofu with Rice

Korean Gochujang Tofu with Rice, a quick and flavourful dish that pairs crispy tofu with a spicy sauce, served over rice.

UNDER 10 MINS

VEGETARIAN

Ingredients

• 1 block firm tofu, drained and pressed
• 1-2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tbsp gochujang (Korean chilli paste)
• 1 tbsp soy sauce
• 1 tsp honey or sugar
• 1 tsp rice vinegar
• 1-2 cloves garlic, minced
• 1 tsp sesame oil
• 2 cups cooked white or brown rice
• 1-2 spring onions, chopped
• sesame seeds, for garnish

Instructions

1. Cook the rice according to the package instructions.
2. Lightly coat the tofu with cornstarch, salt, and pepper to help it get crispy.
3. Heat vegetable oil in a non-stick pan over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes on each side or until golden and crispy. Remove from the pan and set aside on a plate.
4. In a small bowl, whisk together the gochujang, soy sauce, honey or sugar, rice vinegar, minced garlic, and sesame oil.
5. Return the tofu to the pan over low heat. Pour the gochujang sauce over the tofu and gently toss to coat all the pieces evenly. Cook for 1-2 minutes until the sauce thickens slightly and clings to the tofu.
6. Serve the Gochujang Tofu over a bed of cooked rice. Garnish with chopped spring onions and sesame seeds.

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