Korean · Dinner
Crispy Tofu Rice Bowl
Cubed firm tofu is pressed, coated in cornstarch, and pan-fried until crisp-shelled, then tossed in a gochujang-soy glaze with sesame oil and served over steamed white rice. Quick-pickled cucumber, shredded carrot, scallion and toasted sesame seeds finish the bowl alongside a soft-cooked egg for richness.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
512Calories
22.4gProtein
22.1gFat
57.8gCarbs
12.6gSugar
4.3gFiber
1428mgSodium
198mgChol
4.1gSat Fat
540mgPotassium
180mgCalcium
4.2mgIron
0.5mcgVitamin B12
6.5mgVitamin C
Goes well with
Japanese Pilsner or Light Lager
local
Yuja-cha (Citron Tea)
international
vegetarian
gluten-free-adaptable
spice-route
hidden-gems
vegetarian
Instructions
1
Prep
Press the tofu cubes between paper towels for 10 minutes to draw out moisture, then toss with cornstarch until evenly coated.
2
Pickle
Toss the thinly sliced cucumber and shredded carrot with rice vinegar in a small bowl; set aside to soften.
3
Crisp
Heat the vegetable oil in a nonstick skillet over medium-high heat. Fry the tofu cubes 6 to 8 minutes, turning occasionally, until golden and crackling-crisp on all sides.
4
Glaze
Whisk the gochujang, soy sauce, sesame oil, honey and minced garlic in a small bowl. Pour over the tofu, toss over medium heat 1 minute until glossy and coating clings to the tofu.
5
Build
Spoon the cooked white rice into a bowl and arrange the glazed tofu, pickled vegetables, scallion and sesame seeds on top.
6
Plate
Halve the soft-boiled egg over the bowl and serve immediately while the tofu is still crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g firm tofu
- 4 tbsp4 tbsp cornstarch
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp honey
- 2 clove2 clove garlic
- 1 1/2 cup280g cooked white rice
- 11 cucumber
- 4 tbsp32g carrot
- 2 tbsp2 tbsp rice vinegar
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 22 eggs, soft-boiled
