Sweet And Spicy Korean Tofu Bowls Recipe

About this recipe

A vibrant and flavorful tofu bowl featuring sweet and spicy gochujang glaze, served with nutty sesame rice and crisp vegetables.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 160 Ml Cj Bibigo Sesame Oil
• 100 G Jumbo Garlic 100g
• 1 Bunch Spring Onions 1 Bunch
• 500G Biona Organic Long Grain Italian White Rice
• - Schwartz Sesame Seeds
• 1 Piece Cucumber 1Pc
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• - Kikkoman Soy Sauce
• - Honey & Mustard Sauce
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the rice under cold water until the water runs clear, then cook it with water in a pot until fluffy.
2. 2. Slice the tofu into bite-sized cubes and pat dry with a kitchen towel to remove excess moisture.
3. 3. Heat vegetable oil in a pan and pan-fry the tofu cubes until golden and crispy on all sides.
4. 4. Mince the garlic and mix it with gochujang, soy sauce, honey, rice vinegar, and sesame oil to create the glaze.
5. 5. Add the glaze to the pan with the tofu, stirring to evenly coat the tofu in the sweet and spicy sauce.
6. 6. Thinly slice the cucumber and carrot into matchstick-sized pieces for a fresh and crunchy texture.
7. 7. Chop the spring onions finely and toast the sesame seeds lightly in a small dry pan until aromatic.
8. 8. Serve the cooked rice in bowls, topping it with glazed tofu, fresh vegetables, spring onions, and sesame seeds.
9. 9. Drizzle any remaining glaze over the bowls for extra flavor and garnish with more sesame seeds if desired.