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Spicy Gochujang Tofu with Crispy Rice and Charred Broccoli

Name: Spicy Gochujang Tofu with Crispy Rice and Charred Broccoli
Ingredients: 11.3 oz (335 g) Firm organic tofu, pressed and cubed; 1.2 tbsp (30 g) Gochujang (Korean chili paste); 0.9 tbsp (15 ml) Rice vinegar; 0.8 tbsp (15 ml) Sesame oil; 0.9 tbsp (15 ml) Soy sauce (low sodium); 1.2 cloves (6 g) Garlic, minced; 0.8 tsp (2 g) Ginger, minced; 6.5 oz (300 g) Japanese No1 Rice Cooked Rice; 3.8 oz (175 g) Broccoli florets; 1.0 oz (40 g) Avocado, Hass, peeled, pit removed, raw; 0.8 tsp (3 g) Toasted sesame seeds; 0.6 tbsp (5 g) Scallions, thinly sliced

Nutrition

936

kcal

Calories

Protein

106

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(12)

Firm organic tofu, pressed and cubed11.3 oz (335 g)

Gochujang (Korean chili paste)1.2 tbsp (30 g)

Rice vinegar0.9 tbsp (15 ml)

Sesame oil0.8 tbsp (15 ml)

Soy sauce (low sodium)0.9 tbsp (15 ml)

Garlic, minced1.2 cloves (6 g)

Ginger, minced0.8 tsp (2 g)

Japanese No1 Rice Cooked Rice6.5 oz (300 g)

Broccoli florets3.8 oz (175 g)

Avocado, Hass, peeled, pit removed, raw1.0 oz (40 g)

Toasted sesame seeds0.8 tsp (3 g)

Scallions, thinly sliced0.6 tbsp (5 g)

Instructions

Prep the Tofu: Press the firm tofu for at least 30 minutes to remove excess water. Cut into 1-inch cubes. In a medium bowl, whisk together the gochujang, rice vinegar, sesame oil, soy sauce, minced garlic, and minced ginger to create the glaze.

Marinate the Tofu: Add the tofu cubes to the glaze and gently toss to coat. Let it marinate for at least 15 minutes while you prepare the other components.

Crisp the Rice: Heat a large non-stick skillet or well-seasoned cast-iron pan over medium-high heat. Add the cooked Japanese rice in an even layer. Cook, undisturbed, for 5-7 minutes until the bottom layer is golden brown and crispy. Break it up slightly with a spatula, then continue to cook for another 3-5 minutes, stirring occasionally, until the rice is mostly crispy.

Char the Broccoli: While the rice crisps, toss the broccoli florets with 1 teaspoon of sesame oil and a pinch of salt. Heat a separate skillet or grill pan over high heat. Add the broccoli in a single layer and cook, turning occasionally, until tender-crisp and nicely charred in spots, about 5-7 minutes.

Cook the Tofu: Add the marinated tofu cubes (reserving any excess marinade) to the skillet with the crispy rice. Cook, stirring occasionally, until the tofu is heated through and slightly caramelized, about 5-7 minutes. If desired, add the reserved marinade in the last minute of cooking and stir to coat.

Assemble and Serve: Divide the crispy rice and tofu mixture between two bowls. Top with the charred broccoli florets and thin slices of avocado. Garnish with toasted sesame seeds and thinly sliced scallions. Serve immediately.