Gochujang Tofu Rice Bowl

Name: How to cook Gochujang Tofu Rice Bowl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 Serving
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Gochujang Tofu Rice Bowl

Try this Vegan rice bowl dish on meat-free Monday. It’s a very simple dish to cook but it is really yummy and filling. Instead of adding Potato Starch to the sauce at the end of cooking process, coat Tofu pieces with Potato Starch first, so that the Potato Starch layer will become jelly like and Tofu pieces get nicely coated with the delicious sauce. Add some vegetables to it. Today I added ‘Carrot Namul’ and ‘Lettuce & Wakame Salad’.

Ingredient

Food ration :

1 Serving

Cooking time :

15 minutes

200 g

Firm Tofu *cut into bite-size cubes

1 tablespoon

Potato Starch

1 tablespoon

Oil

serving warm Cooked Rice

1 clove

Garlic *grated

small piece Ginger *grated

2 teaspoons

Gochujang (Korean Spicy Miso) *alter the amount to suit your taste

2 teaspoons

Soy Sauce

2 teaspoons

Mirin

1/2 teaspoon

Sugar

1 tablespoon

Sake (Rice Wine) OR Water

Cooking instructions

* Step 1

Dry Firm Tofu using paper towel and remove excess water. Cut into biter-size cubes and coat with Potato Starch.

* Step 2

Combine all the Sauce ingredients in a small bowl.

* Step 3

Heat Oil in a frying pan over medium heat and cook Tofu pieces until slightly browned and crispy.

* Step 4

Add the sauce and combine well.

* Step 5

Half fill a bowl with warm Cooked Rice and cover it with Tofu and the sauce. Add some vegetables. Today I added 'Carrot Namul’ and Lettuce & Wakame Salad.

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