Gochujang Tofu Rice Bowl with Cucumber and Carrot
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Gochujang is 250 kcal per 100 g and about half sugar, so a tablespoon is 45. It is also made with wheat in most brands, which is the one thing in this bowl carrying gluten; a rice-only version exists.
A fried egg on top is the traditional finish and adds about 80 kcal and 7 g of protein.

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