Sticky Korean Tofu with Aromatic Rice
The fakeaway you'll cook over and over again it's that good. Packed with veggies and protein, this dish oozes flavour and is incredibly satisfying as well as comforting. Give this a try tonight!
Serves
Ingredients
For the sticky Korean tofu
<item-todo-done>2 tbsp chilli oil<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>2 tsp garlic purée<item-todo-done><item-todo-done>3 tbsp gochujang paste<item-todo-done><item-todo-done>5 tbsp BBQ sauce<item-todo-done><item-todo-done>3 tbsp golden syrup<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp Chinese rice vinegar<item-todo-done><item-todo-done>1 tbsp sesame seeds<item-todo-done><item-todo-done> water (to loosen)<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done>2 x 280g block of firm tofu<item-todo-done>
For the aromatic rice
<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>3 tbsp light soy sauce<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>2 inches of ginger<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>2 large carrots<item-todo-done><item-todo-done>1 small sweetheart cabbage<item-todo-done><item-todo-done>2 x 250g bag(s) of microwavable basmati rice<item-todo-done>
To serve
<item-todo-done>2 spring onions<item-todo-done><item-todo-done> sesame seeds<item-todo-done>
Before you start
Preheat oven to oven to 200ºC | Wok | Saucepan | Baking tray lined with parchment paper | Box grater
Prepare the tofu
- Cut the tofu into 1cm cubes, spread over the baking tray and drizzle with the chilli oil and salt, mix well and cook for 30 minutes, stirring halfway through
Prepare the sauce
- Warm the vegetable oil in the saucepan over medium heat
- Add the garlic puree to the pan and stir for 30 seconds
- Add the gochujang and stir for 1 minute
- Add the BBQ sauce, golden syrup, soy sauce and Chinese vinegar, stir to combine and simmer for 2 minutes
- Add the sesame seeds and a splash of water to loosen the sauce, reduce the heat and leave to simmer
Prepare the rice vegetables
- Trim, deseed and finely dice the chilli
- Peel and dice the garlic
- Peel the ginger and grate with the fine side of the box grater
- Trim and finely slice the spring onions
- Trim, peel and use the julienne peeler to cut the carrots into ribbons
- Trim, core and finely shred the cabbage
- Microwave the rice according to package directions
Cook the rice
- Warm the vegetable oil in the wok
- Add the chilli, ginger and garlic and fry for 1 minute
- Add the spring onion and stir for 1 minute
- Add the carrot and cabbage to the wok and toss for 2 minutes to wilt down the cabbage
- Pour the rice into the wok and toss to combine, adding 2 tablespoons of the sauce
- Drizzle over the soy sauce and toss to combine
- Taste the rice and season with a little more soy sauce if needed
Time to serve
- Trim and finely slice the spring onions
- Increase the heat of the sauce and bring to a simmer
- Spoon the rice into serving bowls
- Add the tofu to the sauce, stir to combine and spoon over the rice
- Sprinkle over the spring onions and sesame seeds and serve immediately