dinner

Spicy Gochugaru-Glazed Tofu with Kimchi Fried Rice and Edamame

Name: Spicy Gochugaru-Glazed Tofu with Kimchi Fried Rice and Edamame
Ingredients: 6.6 oz (396 g) Extra-firm tofu, pressed and cut into 1-inch cubes; 1.1 tbsp (10 g) Gochugaru (Korean chili flakes); 10 tbsp (30 ml) Soy sauce or tamari; 0.6 tbsp (15 ml) Maple syrup; 0.6 tsp (5 ml) Rice vinegar; 0.5 tsp (5 ml) Sesame oil; 0.9 cups (280 g) Cooked short-grain rice (day-old is best); 0.3 cup (100 g) Kimchi, chopped; 0.3 cup (75 g) Shelled edamame, cooked; 1.1 cloves (6 g) Garlic, minced; 0.5 tbsp (15 ml) Neutral oil (like canola or grapeseed); 1.1 tbsp (10 g) Scallions, thinly sliced (for garnish); 0.5 tsp (3 g) Toasted sesame seeds (for garnish)

Nutrition

839

kcal

Calories

Protein

121

Carbs

Fat

AI Insight

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Ingredients(13)

Extra-firm tofu, pressed and cut into 1-inch cubes6.6 oz (396 g)

Gochugaru (Korean chili flakes)1.1 tbsp (10 g)

Soy sauce or tamari10 tbsp (30 ml)

Maple syrup0.6 tbsp (15 ml)

Rice vinegar0.6 tsp (5 ml)

Sesame oil0.5 tsp (5 ml)

Cooked short-grain rice (day-old is best)0.9 cups (280 g)

Kimchi, chopped0.3 cup (100 g)

Shelled edamame, cooked0.3 cup (75 g)

Garlic, minced1.1 cloves (6 g)

Neutral oil (like canola or grapeseed)0.5 tbsp (15 ml)

Scallions, thinly sliced (for garnish)1.1 tbsp (10 g)

Toasted sesame seeds (for garnish)0.5 tsp (3 g)

Instructions

Prepare the Tofu Glaze: In a medium bowl, whisk together the gochugaru, soy sauce, maple syrup, rice vinegar, and sesame oil until well combined. Add the pressed tofu cubes and toss gently to coat. Let marinate for at least 15 minutes, or up to 30 minutes, tossing occasionally.

Cook the Tofu: Heat 1/2 tbsp of the neutral oil in a large non-stick skillet or cast-iron pan over medium-high heat. Add the marinated tofu in a single layer, reserving the extra marinade. Cook for 4-5 minutes per side, until deeply golden brown and slightly crisp. Pour in the reserved marinade and cook for another 1-2 minutes, stirring, until the sauce thickens and coats the tofu. Remove tofu from the pan and set aside.

Make the Kimchi Fried Rice: Add the remaining 1/2 tbsp of neutral oil to the same skillet over medium-high heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the chopped kimchi and cook for 2-3 minutes, stirring, until it softens slightly and starts to caramelize.

Stir-fry the Rice: Add the cooked rice and shelled edamame to the skillet. Break up any clumps of rice and stir-fry for 5-7 minutes, until the rice is heated through and slightly toasted. The kimchi should be well distributed, and the rice should have a slightly reddish hue.

Assemble and Serve: Divide the kimchi fried rice between two bowls. Top each bowl generously with the glazed tofu. Garnish with thinly sliced scallions and a sprinkle of toasted sesame seeds. Serve immediately.