Sticky Gochujang Tofu and Rice Bowls with Crunchy Slaw

If we eat any more of this at my house I am afraid we’re going to turn into little tofu cubes soon! It is such an easy and yummy dinner recipe that it’s quickly become one of our most made dishes, you see. There is something more-ish about the combination of the Korean inspired sticky and spicy gochujang tofu, the freshly cooked rice and the crunchy and tangy slaw. It is so simple but so genius.

We can’t take credit for said genius though as we first had this in the winter over at our friends, then neighbours, house. At theirs it was also served with some steamed broccoli on the side. A solid addition if you are looking for more greens on your plate. Another solid addition would be to toss said broccoli in a little toasted sesame oil and some toasted sesame seeds. Just saying, wink.

If you are someone who is a tofu skeptic or you’re having a tofu skeptic over I think this is a great recipe to try. It is very flavourful and I haven’t yet met anyone who doesn’t like this!

Malin x

Sticky Gochujang Tofu and Rice Bowls with Crunchy Slaw

Serves 4

INGREDIENTS:

Gochujang tofu:

3 tbsp gochujang

2 tbsp soy sauce

2 tbsp rapeseed oil + more for frying

2 tbsp liquid sweetener such as maple or agave syrup

2 tbsp rice vinegar

2 tbsp water

2 large garlic cloves, minced

0,5 tbsp minced ginger, optional

400 g block of extra firm tofu

1 tbsp corn starch

Salt, to taste

For the slaw:

3 cups shredded cabbage

2 carrots, julienned

1 red onion, finely sliced

2 tbsp lemon juice or rice vinegar

1 tbsp rapeseed oil, optional

Salt, to taste

To serve:

Cooked brown or white rice

Sliced spring onion, optional

Fresh coriander leaves, optional

Crispy chili oil, optional

METHOD:

Put your rice on to cook first to make sure it is ready to serve when the other components are too.

Then make the slaw by combining all the vegetables in a large mixing bowl. Drizzle with lemon juice (as well as olive oil, if using) and season with salt to taste. Mix well using your hands and give the vegetables a little squeeze to help them soften. Cover and set aside in the fridge until serving.

Combine gochujang, soy sauce, rapeseed oil, liquid sweetener, rice vinegar, water and minced garlic (as well as grated ginger, if using) in a small mixing bowl. Whisk together vigorously using a balloon whisk to integrate the ingredients, then set aside.

Remove the extra firm tofu from it’s packaging and pat as dry as you can using a clean tea towel. Cut the tofu into roughly half inch wide cubes. Transfer the tofu to a bowl.

Sprinkle corn starch all over the tofu and toss to coat it even further in the starch. This will ensure you get a crispy surface on the tofu which the gochujang glaze will adhere to later.

Heat the oil in a skillet, that doesn’t allow food to stick easily, over medium heat. Once warm add the starch covered tofu in a single layer. Fry the first side for 3-4 minutes or until golden and then flip and fry each of the other sides until golden as well. The first side will take longer so keep an eye on the tofu once you start flipping it. Following sides should only take a minute or two.

Once the tofu is golden all around turn the heat down to medium/low and pour the gochujang glaze all over it. Toss to coat and lett the glaze cook down until it’s all adhering to the tofu. Make sure to toss the tofu once in a while during this process that should only take a few minutes. Take off the heat and serve.

I like to fill half the plate with rice and the other half with slaw and then top it all off with the tofu. It tastes great with some sliced sporing onion and fresh coriander sprinkled on top but this is optional. It is also lovely to drizzle a little crunchy chili oil over the rice but again it’s optional.

Sticky Gochujang Tofu and Rice Bowls with Crunchy Slaw

Sticky Gochujang Tofu and Rice Bowls with Crunchy Slaw

Serves 4

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