Lunch · Korean · 20 min
Spicy Gochujang Tofu with Crispy Rice Cakes and Quick-Pickled Radishes
- Calories
- 679
- Protein
- 36g
- Carbs
- 99g
- Fat
- 19g
Ingredients
- 4.6024 oz extra firm tofu
- 5 tbsp gochujang
- 5 tbsp soy sauce
- 1 clove garlic
- 0.5 tsp fresh ginger
- 0.5 tsp toasted sesame oil
- 1 tbsp canola oil
- 12.5 oz radishes
- 0.6 tbsp rice vinegar
- 0.6 tsp caster sugar
- 3.1067 each scallions
- 0.2 tsp toasted sesame seeds
- 0.9 cup short-grain rice
Method
- 01In a medium bowl, whisk gochujang, soy sauce, minced garlic, grated ginger, and toasted sesame oil until uniform. Add pressed and cubed tofu, tossing gently to coat, and allow to sit for 10 minutes.
- 02Heat 0.5 tbsp canola oil in a non-stick skillet over medium-high heat. Add cooked short-grain rice, pressing down into a flat disk, and sear for 5-7 minutes per side until deeply golden and crispy. Transfer to a plate and cut into squares.
- 03In the same skillet, heat remaining 0.5 tbsp canola oil over medium-high heat. Add marinated tofu in a single layer and sear for 3-4 minutes per side until caramelized and heated through to an internal temperature of 165°F (74°C). Pour remaining marinade over tofu in the last minute to glaze.
- 04Combine sliced radishes, rice vinegar, caster sugar, and salt in a small bowl; toss and let pickle for 5 minutes.
- 05Serve the crispy rice cake topped with hot gochujang tofu and drained quick-pickled radishes. Garnish with sliced scallions and toasted sesame seeds.
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