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Greatest plates · Main
Korean-style tofu rice bowl with quick-pickled veg
Sticky gochujang-glazed tofu over rice with bright quick-pickled carrot and cucumber. Sweet, spicy and fresh in every bite.
Serves 4Prep 20 minCook 15 min
Containsgluten · soy · sesame
Protein 15%Carbs 48%Fat 37%
About 869 kcal a serve — 33 g protein, 104 g carbs, 36 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the rice
RiceRinse and cook the short grain rice in the rice cooker or a covered pot with 300ml water for about 12 minutes, then leave to steam.
In the rice cookerCook rice →
Quick-pickle the veg
BrightIn a bowl, toss the carrot and cucumber with the rice vinegar and sugar. Set aside to lightly pickle while you cook.
In the bowlPickle →
15 min
Coat the tofu
DustToss the tofu cubes in the cornflour until lightly coated on all sides.
In the bowlCoat →
Crisp the tofu
CrispHeat the vegetable oil in a pan over medium-high and fry the tofu for 8 minutes, turning, until crisp and golden all over.
Into the panFry →
8 min
Glaze
StickyMix the gochujang, soy sauce, honey, sesame oil and garlic, then pour over the tofu and toss for 2 minutes until sticky and coated.
Into the panGlaze →
2 min
Build the bowls
On topSpoon rice into bowls, top with the glazed tofu and drained pickled veg, then scatter with sesame seeds and spring onion.
In the bowlAssemble →
Cook's noteDon't crowd the pan when frying the tofu or it steams instead of crisping. For a lighter plate, use less rice and pile on extra pickled veg.
Estimated per serve
869 kcal · 33 g protein · 104 g carbs · 36 g fatestimates, within ~10%
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