Korean Braised Tofu with Gochujang and Sesame Rice
Short-grain brown rice with braised tofu in gochujang, soy, garlic, ginger, sesame oil, topped with spring onions.
- 400 g firm tofu
- 150 g short-grain brown rice
- 30 g gochujang (Korean red chilli paste)
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 3 clove garlic cloves
- 15 g fresh ginger
- 2 whole spring onions
- 10 g sesame seeds (white)
- 300 ml vegetable stock
- 300 ml water
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Add to a shopping listHow the shopping list works →- Step 1
Cook rice in 300 ml water and 300 ml vegetable stock for 25 minutes until tender.
- Step 2
Press tofu between paper towels for 5 minutes to remove excess moisture, then cut into 2 cm cubes.
- Step 3
Mince garlic and ginger finely.
- Step 4
In a large frying pan over medium-high heat, add 10 ml sesame oil and sear tofu cubes for 2 minutes per side until golden. Remove and set aside.
- Step 5
In the same pan, add minced garlic and ginger, cook for 1 minute until fragrant.
- Step 6
Stir in gochujang paste and cook for 1 minute, then add soy sauce and 100 ml water.
- Step 7
Return tofu to the pan and simmer for 8 minutes, stirring gently to coat evenly in the sauce.
- Step 8
Divide cooked rice between two bowls, top with braised tofu and sauce.
- Step 9
Drizzle with remaining sesame oil, garnish with sliced spring onions and sesame seeds.
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