Lunch · Korean · 20 min
Spicy Gochujang Tofu with Crispy Rice and Charred Broccoli
- Calories
- 952
- Protein
- 58g
- Carbs
- 102g
- Fat
- 40g
Ingredients
- 261.5 g firm tofu
- 23.4 g gochujang
- 11.7 ml rice vinegar
- 11.7 ml soy sauce
- 4.7 g garlic
- 1.6 g fresh ginger
- 234.2 g short grain white rice
- 11.6786 ml sesame oil
- 136.6 g broccoli
- 31.2 g avocado
- 0.2 tsp salt
- 2.3 g toasted sesame seeds
- 3.9 g scallion
Method
- 01Press the firm tofu for at least 30 minutes to remove excess moisture, then cut into 1-inch cubes.
- 02In a bowl, whisk gochujang, rice vinegar, low sodium soy sauce, minced garlic, minced ginger, and 1 teaspoon of the sesame oil. Add tofu cubes and toss to coat.
- 03Heat 2 teaspoons of sesame oil in a large skillet over medium-high heat. Spread cooked short grain rice evenly across the skillet and press down gently. Cook undisturbed for 5-7 minutes until the bottom turns golden and crispy, then stir and cook 3 minutes more.
- 04Toss broccoli florets with the remaining 1 teaspoon sesame oil and a pinch of salt. Heat a grill pan or heavy skillet over high heat and char the broccoli for 5-7 minutes until tender-crisp.
- 05Add the marinated tofu to the skillet with the crispy rice and sauté over medium heat for 5-7 minutes until hot and lightly caramelized.
- 06Transfer crispy rice and tofu into a serving bowl, arrange charred broccoli and sliced avocado on top, and finish with toasted sesame seeds and sliced scallions.
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