Gochujang Glazed Tofu Bowl with Spring Vegetables and Sesame Rice
Crispy pan-fried tofu coated in a sweet and spicy gochujang glaze, served over fluffy rice with fresh spring vegetables. This vibrant Korean-inspired bowl is packed with bold flavours and wholesome ingredients perfect for the season.
Ingredients
- 400g firm tofu, pressed and cubed
- 2 tablespoons cornflour
- 3 tablespoons vegetable oil
- 3 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 300g jasmine rice
- 1 tablespoon sesame seeds
- 200g tenderstem broccoli
- 150g sugar snap peas
- 2 spring onions, thinly sliced
- 1 medium carrot, julienned
- 100g edamame beans, shelled
- 1 ripe avocado, sliced
- Fresh coriander, for garnish
Instructions
Cook jasmine rice according to package instructions, then fluff with a fork and stir through half the sesame seeds. Keep warm.
Press tofu between clean tea towels for 10 minutes to remove excess moisture, then cut into 2cm cubes.
Toss tofu cubes in cornflour until evenly coated, shaking off any excess.
Heat vegetable oil in a large non-stick frying pan over medium-high heat. Fry tofu for 8-10 minutes, turning occasionally, until golden and crispy on all sides. Remove and set aside.
In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to make the glaze.
Blanch tenderstem broccoli and sugar snap peas in boiling water for 2-3 minutes until tender-crisp, then drain and refresh under cold water.
Return the crispy tofu to the pan over medium heat. Pour the gochujang glaze over the tofu and toss for 2 minutes until evenly coated and glossy.
Divide sesame rice between four bowls. Arrange glazed tofu, blanched vegetables, julienned carrot, edamame, and avocado slices on top.
Garnish with sliced spring onions, remaining sesame seeds, and fresh coriander. Serve immediately.
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