Korean Tofu Rice Bowls
Ingredients
The tofu
-
8
ounces
firm tofu
-
3
tablespoons
cornstarch or potato starch
-
1–2
tablespoons
gochujang
-
1
tablespoon
soy sauce or low-sodium gluten-free tamari
-
1
tablespoon
maple syrup
The cucumber salad
-
1
teaspoon
salt
-
1
teaspoon
soy sauce or low-sodium gluten-free tamari
-
3
tablespoons
rice wine vinegar
-
1
tablespoon
sugar (or honey or maple syrup)
-
1
tablespoon
toasted sesame oil
-
2
cups
cucumber, sliced
-
1
scallion
sliced thin
-
½–1
teaspoon
Gochugaru Korean chili pepper flakes
The rice
-
2–3
cups
cooked rice (jasmine rice recommended)
Optional toppings
-
as needed
kimchi
-
as needed
toasted sesame seeds
-
as needed
fresh cilantro
Instructions
- Start cooking the rice if using jasmine rice.
- Prepare the tofu by breaking it into roughly one-inch pieces and drying it with a towel.
- Mix gochujang, soy sauce, and maple syrup in a small bowl and set aside.
- Season the tofu with salt, pepper, and cornstarch, then fry in oil over medium-high heat until crispy.
- For the cucumber salad, toss cucumber slices with salt and let sit for 30 minutes.
- Whisk together soy sauce, rice vinegar, honey, sesame oil, scallions, and Gochugaru flakes for the dressing.
- Rinse and dry the cucumbers, then mix with half of the dressing.
- Assemble the bowls with rice, crispy tofu, cucumber salad, kimchi, sesame seeds, and cilantro, serving with extra dressing.
Nutrition Facts (estimated)
Servings
4
Calories
310
Total fat
8.9g
Total carbohydrates
44.3g
Total protein
12.8g
Sodium
424.2mg
Cholesterol
0mg
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