Gochujang Tofu Rice Bowl with Cucumber and Carrot

Make gochujang tofu rice bowl with cucumber and carrot, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
1 tbsp (18 g) Gochujang
2 tsp (10 g) Tamari
1 tsp (4 g) Toasted sesame oil
2 tsp Rice vinegar
2 cloves, about 6 g Garlic
5 g Rapeseed oil
120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
80 g Cucumber
60 g Carrot, in matchsticks
20 g Spring onion
1 tsp (5 g) Sesame seeds
Ingredient notes on the recipe page.

METHOD
1. Press the tofu for twenty minutes and cut it into 2 cm cubes. Toss the cucumber and carrot with half the vinegar and a pinch of salt.
2. Fry the tofu in the rapeseed oil in a non-stick pan over a medium-high heat for eight minutes, turning, until golden all over.
3. Mix the gochujang, tamari, sesame oil, the rest of the vinegar, the crushed garlic and a tablespoon of water. Pour it over the tofu and toss for a minute until it clings and darkens.
4. Rice in the bowl, tofu on one side, pickled vegetables on the other, sesame seeds and spring onion over.

Contains gluten cereals, soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/gochujang-tofu-rice-bowl

AI-generated images illustrating the recipe.

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