Spicy Tofu Rice Bowl
Standard · 45 min · Serves 2 · Korean
Dietary: vegetarian, vegan, pescatarian, dairy-free, nut-free
Cornstarch-crisped tofu tossed in a sweet, spicy gochujang and maple glaze, over sushi rice with quick-pickled carrot, cucumber and radish.
Ingredients
For 2 servings
Pickled vegetables
- 0.5 carrot, peeled and cut into long strips
- 0.25 cucumber, halved, seeded and cut into long strips
- 15 g radish, tops removed, thinly sliced
- 2 tbsp sugar
- 75 ml apple cider vinegar
- 75 ml water
Rice
- 200 g sushi rice
Tofu
- 280 g firm tofu, cut into small cubes
- 5 tbsp cornstarch, cornflour
- 0.5 tsp garlic powder
- 250 ml vegetable oil, for frying: enough to come 1½ cm (½ inch) up a wide pan
Sauce
- 1 clove garlic, minced
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1.5 tbsp ketchup
- 1 tbsp maple syrup
- 1.5 tsp rice vinegar
- 0.5 tsp sesame oil
- 20 ml water, 1½ tbsp
To serve
- 0.5 scallion, thinly sliced
- 1 tsp sesame seed, toasted
Steps
Pickled vegetables
- Put the carrot, cucumber and radish in a glass jar or deep bowl.
- Warm the sugar, vinegar and water in a small pot over medium heat, stirring, until the sugar dissolves and the liquid just simmers. Take it off the heat, let it cool, then pour it over the vegetables and leave them to pickle while you make the rest.
Rice
- Cook the sushi rice according to the package directions.
Tofu
- Pat the tofu cubes dry with paper towels, then put them in a bag or lidded container with the cornstarch and garlic powder and shake until every piece is coated.
- Pour the oil into a wide, flat pan to about 1½ cm (½ inch) deep and heat it over medium heat, until a pinch of cornstarch sizzles as soon as it hits the oil.
- Shake the excess cornstarch off the tofu and fry it in batches, without crowding the pan, turning the pieces as each side colors, until crisp and golden all over. Drain on a paper towel-lined plate.
Sauce
- Stir the gochujang, soy sauce, ketchup, maple syrup, rice vinegar, sesame oil and water together with the garlic. Pour into a clean pan and bring to a simmer, then take it off the heat, add the fried tofu and toss until glazed.
To serve
- Spoon the rice into bowls and top with the tofu and the drained pickled vegetables. Scatter with the scallion and sesame seeds and eat straight away: the tofu loses its crunch as it sits.