Crispy Tofu and Broccoli with Gochujang-Honey Glaze and Sesame Rice
Tofu cubes coated with cornflour are fried or baked until crisp, then served with broccoli and a gochujang-honey glaze over sesame rice.
- 280 g firm tofu
- 300 g broccoli
- 150 g shiitake mushrooms
- 120 g jasmine rice
- 20 g gochujang
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 30 g cornflour
- 15 g sesame seeds
- 15 g fresh ginger
- 2 whole spring onions
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["Press tofu between kitchen towels for 10 minutes, then cut into 2cm cubes and toss with cornflour until evenly coated","Cook jasmine rice according to package instructions, then stir in half the sesame oil and sesame seeds when cooked","Cut broccoli into bite-sized florets and slice mushrooms into thick pieces","Whisk together gochujang, honey, rice vinegar, grated ginger, and 2 tbsp water until smooth","Heat a large non-stick pan over medium-high heat with remaining sesame oil","Add tofu cubes and cook for 8-10 minutes, turning occasionally until golden and crispy on all sides","Add mushrooms to the pan and cook for 3-4 minutes until golden","Add broccoli florets and cook for 2-3 minutes until bright green and tender-crisp","Pour the gochujang glaze over everything and toss gently for 1-2 minutes until vegetables are coated and glaze is slightly reduced","Serve immediately over the sesame rice, garnished with sliced spring onions and remaining sesame seeds"]
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