The dinner edit 285

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.

1 serving · 12 ingredients · 4 steps

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Gochujang Tofu Rice Bowl with Cucumber and Carrot, plated and ready to serve. — The finished recipe. Gochujang Tofu Rice Bowl with Cucumber and Carrot

Ingredients 1 to 6 for gochujang tofu rice bowl with cucumber and carrot arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 12 for gochujang tofu rice bowl with cucumber and carrot arranged separately on a dark worktop. — Ingredients 7 to 12. 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

Gochujang Tofu Rice Bowl with Cucumber and Carrot, preparation step 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. — Step 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.

Gochujang Tofu Rice Bowl with Cucumber and Carrot, preparation step 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. — Step 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.

Gochujang Tofu Rice Bowl with Cucumber and Carrot, preparation step 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. — Step 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.

The finished gochujang tofu rice bowl with cucumber and carrot. — Step 4. Rice in the bowl, tofu on one side, pickled vegetables on the other, sesame seeds and spring onion over.

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